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
- 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
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Asafoetida Hing in Hindi
- 2 Red chillies
- 1 tsp Fenugreek seeds Methi in Hindi
- Cut all the vegetables lengthwise into two inch pieces.
- Soak tamarind in 1/2 cup hot water for ten minutes. Take the extract and keep aside.
- Slit green chillies lengthwise. Keep it aside.
- Mix gram flour, salt and turmeric powder. Add 1/4 cup water and make a paste.
- 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.
- After the pressure settles, open and add tomato, drum stick and ladies finger. Add little salt and cook for one more whistle.
- 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.
- Add jaggery. Mix well and cook for 2 to 3 minutes. Switch off the stove.
- Heat oil in a pan. Add mustard seeds.
- 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
- Increase or decrease green chillies as per taste.
- Increase or decrease jaggery as per taste.
- Since carrots, bottle gourd and sweet potato takes time to cook, i cooked them first in the pressure cooker.
- You can even cook this in a kadai following the same procedure, but see to it that the vegetables are cooked properly.