Categories : Indian Cuisine
“A teasing flavour, slightly sour, with the tang of tamarind. That’s the Andhra stew or pulusu for you. A pulusu is a stew – it is much like the sambar of Tamil nadu but without a dal. Chaaru on the other hand is a light digestive soup. And kootu is a thicker dish, with vegetables in gravy.”
1/2 C Tur (Toor) Gram Dal
1 1/2 C Oil
4 Red Chillies
10 Pepper Seeds
1 Tbsp Coriander Seeds
1 Tbsp Bengal Gram Dal
1/2 Tsp Fenugreek Seeds
1/2 Tsp Cumin Seeds
Tamarind (The Size Of A Small Lemon)
1 Pinch Turmeric
1 Pinch Asafoetida
1 Sprig Curry Leaves
1/2 Tbsp Chilli Powder
1/2 Tsp Sugar
Salt — To Taste
1. Soak the tamarind in a small bowl of water for 10 minutes. Squeeze to extract juice.
2. Vegetables: Whichever vegetables you use, chop them into small pieces. In all, use a cupful of vegetables. Boil until soft and firm.
3. Boil tur gram dal until soft. And then mash.
4. Masala: Heat the oil. Add red chillies, pepper seeds, coriander seeds, dry bengal gram dal, fenugreek seeds and cumin seeds. Fry until light brown. Strain. Cool the masala. Grind.
5. Pour the dal into a frying pan. Add the tamarind juice. Heat on a slow flame. add salt to taste, asafoetida and curry leaves.
6. Add masala, sugar and chilli powder. Stir.
7. Add a glass of water, vegetables and cook until you obtain the right