Ingredients
- Thick Atukulu /flattened rice/ Poha – 1cup
- Chintapandu/Tamarind paste – 4 tbsps
- Jaggery – 4 tbsps
- Turmeric - 1/4 tsp
- Pallilu/Groundnuts – 2 tbsps
- Salt to taste
To Roast & Grind
- Pepper – ½ tsp
- Menthulu/Methi – ½ tsp
- Jeelakara/ Cumin seeds – 1tsp
- Dhaniya – 1 tsp
- Red chillies – 6
- Nuvvulu / Black Sesame Seeds – 1tsp
- Dry coconut – 4 tbsps
To Temper
- Mustard seeds – ½ tsp
- Oil – 1 tsp
- Curry leaves – 2 sprigs
- Asafoetida/hingua a pinch
Preparation Method
Grind the clean atukulu into a coarse powder like rava.
In a big vessel, mix the ground atukulu in the tamarind paste, jaggery powder, salt and turmeric powder.
Blend as you do for making chapathi, but it should be in loose consistency.
Cover and set aside for about 2 hrs.
Meantime prepare the gojju for the avalakki.
Dry roast the pepper, menthulu, jeera, dhaniya and dry red chillies each separately and grind into a powder.
Grate the dry coconut, fry and grind to powder.
Dry roast the black sesame seeds and grind into powder.
Now heat oil in a kadai, season with mustard seeds, hingua, curry leaves and fry peanuts in till it has become brown color.
Now mix the ground powders in the kadai.
Remove from the flame. Gojju is ready.
By this time the Atukulu-tamarind mixture would have been double in quantity.
Then heat a kadai with oil, add the soaked atukulu mixture and the masala mixture.
Pulusu atukulu is ready to serve with coconut chutney.
Word of Caution
Prepare the avalakki (atukulu-tamarind-jaggery mixture) in a consistency so that, it doesn’t become soggy. The atukulu must be soft and at the time, it should fluff up.
