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.
Yield: 5 People
- 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.