BELLAM PULUSU

BELLAM PULUSU

With the quarantine going on, I am unable to go to the market and pick out vegetables on my own. Still, we have a great home farm nearby that delivers vegetables to us weekly. So, this was the end of the week, and I was clearing out the refrigerator and had exactly these vegetables that I really wanted to use up. Bellam Pulusu is a dish that stuck on to me from when I had it the first time. It has a very unique flavor being sweet, spicy and tangy all at the same time. I found it quite interesting, and tried to recreate it now.

Bellam Pulusu is different from the traditional drumstick kuzhambu prepared in Tamil Nadu. I am inspired by this video to prepare this recipe. When I was in Delhi, one of my friends came to my house with this dish and it was an instant hit in my house. I learnt this this dish from her and occasionally I prepare this at home.

I have learnt a lot of Andhra style dishes while I was at Delhi. This is one of the lesser known Andhra dishes. This dish absorbs the flavors of the spices and drumstick enhances the flavor of the spices

BELLAM PULUSU

A spicy, sweet and tangy dish that uses a lot of vegetables, and there is no restriction on which vegetable we want to add. Moreover, it is very easy to make.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Andhra cuisine
Keyword: cut vegetables, jaggery, tamarind extract, without garlic
Yield: 5 People
Author: SRIMATHI SUNDARARAMAN

Materials

  • 1/2 Bottle gourd Lauki in Hindi, Surakkai in Tamil
  • 2 Carrots
  • 1/2 Sweet potato Shakarkand in Hindi
  • 2 drumstick Murungakai in Tamil
  • 4 Ladies finger Bendi in Hindi
  • 2 Tomatoes
  • 4 Green chillies
  • Tamarind small gooseberry size
  • Jaggery as per taste
  • Salt to taste
  • 1/2 tsp Turmeric powder
  • 2 tbsp Gram flour Besan in Hindi

For tempering

  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Asafoetida Hing in Hindi
  • 2 Red chillies
  • 1 tsp Fenugreek seeds Methi in Hindi

Instructions

  • Cut all the vegetables lengthwise into two inch pieces.
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  • Soak tamarind in 1/2 cup hot water for ten minutes. Take the extract and keep aside.
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  • Slit green chillies lengthwise. Keep it aside.
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  • Mix gram flour, salt and turmeric powder. Add 1/4 cup water and make a paste.
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Preparing Pulusu

  • In a pressure cooker, add green chillies and the vegetables (carrots, bottle gourd and sweet potato). Add 1/4 cup water and cook for one whistle.
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  • After the pressure settles, open and add tomato, drum stick and ladies finger. Add little salt and cook for one more whistle.
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  • After the pressure settles, open and add tamarind extract and besan mixture. Mix well and boil till the raw smell of the tamarind and besan disappears.
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  • Add jaggery. Mix well and cook for 2 to 3 minutes. Switch off the stove.
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  • Heat oil in a pan. Add mustard seeds.
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  • When it splutters add asofoetida, red chillies and methi seeds and fry for 30 seconds. Pour it over the pulusu. Serve it hot with steamed rice
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Notes

  1. Increase or decrease green chillies as per taste.
  2. Increase or decrease jaggery as per taste.
  3. Since carrots, bottle gourd and sweet potato takes time to cook, i cooked them first in the pressure cooker.
  4. You can even cook this in a kadai following the same procedure, but see to it that the vegetables are cooked properly.



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