Mukkala Pulusu

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I made this particular pulusu on Vijaya Dasami, and finally got around to posting it here. :)

Mukkala Pulusu is normally made as a combination with utti pappu, as this particular pulusu does not use any kind of dal.It is made as part of the special lunch for most Andhra festivals.

Ingredients:
Lime-sized ball of tamarind
Choice of vegetables: sorakaya (bottle-gourd), tomatoes, bendakaya (okra/bhindi), munakkaya (drumstick), or dosakaya (yellow cucumber)
3 green chillies, split lenght-wise
1 tsp red chilli powder
1 tsp salt
1/2 tsp sugar/jaggary
Curry leaves and coriander leaves to taste
2 tsp rice flour mixed in water

Tadka:
dry red chilli, menthulu (fenugreek seeds), aavalu (mustards seeds), jeera (cumin), inguva (hing/asafoetida)

Method:

  • Soak the tamarind
  • Boil all the vegetable pieces
  • Squeeze tamarind juice into the boiled vegetables
  • Add chilli powder, salt, turmeric, sugar, curry leaves and coriander to the vegetables.
  • Add more water as required
  • Mix a bit of rice flour in water and add to thicken
  • In a small wok, add 1 tsp oil and add the tadka. Once the mustard seend pop, add to the pulusu.
  • Set to cook till the pulusu becomes a little thick.

Serve hot with rice and utti pappu.

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One response »

  1. Pingback: Sankranti at Home | Vegetarian Cuisine from South India

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