Pulusus are a popular form of tangy soupy stews that is accompanied with rice. In olden days, taravani pulusu or kanji with chaladi annam or rice was a common morning meal in Andhra and Orissa. It was made with fermented rice brew and vegetables mildly cooked making it an excellent probiotic. Nowadays, due to change in cooking methods, fermented rice water is replaced with substitutes such as dry Mango pieces (Orugulu) or Vinegar. I remember having it in a large soup bowl like steel dish with an attached stand at my granny's place. It has loads of watery veggies making it a very healthy dish and summer comfort food.
Hi Sujatha, thank you for documenting the traditional recipe. But I have a suggestion for you. Since you are using a traditional name, please include taravani in the recipe and suggest alternatives, so that the originality of the recipe is not lost. Even though you have explained in the write up, its mention in the recipe is necessary. Because mango gives the sourness required for the pulusu, but it cannot replace the taste and benefits of tarvani. That is the reason why I rated is low. Because name does not match the recipe.
Madam Thank you for a forgotten recipe. Can you please tell about making Taravani. Thank you
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