Name: Pulusu varieties with Eggs or vegetables recipe by Tanuja G at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Lemon sized tamarind; 3-4 teaspoons of jaggery; 2 teaspoons of red chilli powder; a pinch of turmeric; salt to taste; 2-3 teaspoons of roasted sesame seeds powder; oil for tempering; 1 teaspoon each of of mustard seeds cumin seeds; a pinch of methi seeds; a sprig of curry leaves; 2-3 broken dried red chillies; mint leaves coriander leaves for garnishing; arvi or elephant yam or bottle gourd or bhindi

ABOUT Pulusu varieties with Eggs or vegetables RECIPE

Tamarind is commonly used in Telangana cuisine. It is used in chutneys, stuffed gravies, charu varieties, pulusu varieties etc. Pulusu is a thick stew made with tamarind extract, jaggery or sugar, chilli powder and other spices. It is sour/tangy, sweet, hot and goes well with both rotis and white rice. Sesame seeds/peanuts find a special place in T cuisine and pulusu is no exception. The base of the pulusu remains the same. What vegetable added to it, makes the difference. Boiled arvi, boiled yam, fried bhindi, cooked bottle gourd and the list goes on. I am mentioning the recipe for chaama gadda (arvi) recipe. since the base is same, the recipe remains same for other kind of vegetable pulusu too. Even boiled eggs can be added to the pulusu base and it becomes guddu(egg) pulusu. Add fried fish, it becomes chaapala (fish) pulusu. Also, the simmering time after the veggies are added, is very important. We need to ensure that this pulusu seeps into the corresponding veggies. Else they would taste bland.

Ingredients Serving: 4

Lemon sized tamarind
3-4 teaspoons of jaggery
2 teaspoons of red chilli powder
a pinch of turmeric
salt to taste
2-3 teaspoons of roasted sesame seeds powder
oil for tempering
1 teaspoon each of of mustard seeds cumin seeds
a pinch of methi seeds
a sprig of curry leaves
2-3 broken dried red chillies
mint leaves coriander leaves for garnishing
arvi or elephant yam or bottle gourd or bhindi

Instructions

Boil of arvi or elephant yam or bottle gourd. Dice them into desired shape. OR wash, clean bhindi. Cut them into 1 inch pieces and shallow fry or deep fry them. Take 1/2 a cup of any of those vegetables.
Extract its juice and discard the veins, seeds. Dilute it with water.
In a deep pan, add this extract, a pinch of turmeric, jaggery, red chilli powder , 1 teaspoon of oil and let simmer till it gets a nice consistency. Pulusu is usually thick.
Add sesame seeds powder, salt and stir well. Simmer for 1 more minute.
Add the cooked / fried vegetable and let simmer for 3-4 more minutes.
Heat oil in a tadka pan.
Add cumin seeds, methi seeds. Fry for 5 secs.
Add curry leaves, dried red chillies and fry for 5 secs.
Add this to the pulusu and switch off the flame.
Can be garnished with mind leaves or coriander leaves, though optional.

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