• Tamarind                     -           1 big lemon size,
• Small Onions               -           10
• Green chillies              -           2
• Coriander leaves         -           a handful, chopped
• Cumin powder                        -           ½ tsp
• Jaggery/Sugar              -           1 tsp
• Water as required
• Salt to taste

Preparation Method

Clean the tamarind and soak in 2 cups of water for half an hour.

In the meantime, take a pan and slightly roast the green chillies till the color changes.

Finely chop the onions, green chillies and coriander leaves.

Extract the juice from the tamarind.

Strain the tamarind juice in a vessel and add onions, green chillies, cumin/ jeelakara powder, coriander leaves and salt.

Stir thoroughly. Cover & keep it for some time.

Serve with hot rice and muddha pappu.

Ingredients

• Green Brinjal/ Vankaya                      -           1, big size
• Onion                                                  –           1, big size, finely chopped
• Green chillies                                      -           2, finely chopped
• Tamarind paste                                    -           5 tbsps
• Turmeric powder                                 -           ¼ tsp
• Jaggery                                                -           1 tbsp
• Water as required
• Salt to taste

To Temper/Thiragamatha/ Popu/Tadka/Talimpu

• Mustard Seeds                                    -           ½ tsp
• Cumin Seeds                           -           ½ tsp
• Dry Red Chillies                     -           2, broken into two
• Garlic                                      –           2, crushed, optional
• Curry leaves                            -           2-3 springs
• Oil to temper

To Garnish

Coriander leaves

Preparation Method

Take the brinjal, preferably Green color, if not available violet color can be used.

Slightly cut the brinjal on one side and check for any worms in it.

If it’s clean, grease with oil.

Insert a thin iron rod/ knife and roast in low flame.

Rotate all the sides to get roasted evenly. Once the skin starts crackles/peels off, remove from the flame. Sprinkle some water over the brinjal. Cover & let it cool for some time.

Peel the skin and smash.

In a pan and slightly roast the green chillies till the color changes.

Dissolve jaggery in little water and filter it, to remove any dirt’s.

In a vessel, add tamarind paste, water, chopped onion, chopped green chillies, mashed brinjal, jaggery and salt.

Mix thoroughly. Add water till it’s in flowing consistency.

In a frying pan, heat 1 tsp oil, add mustard seeds, wait until it splutters.

Add cumin seeds, turmeric powder, red chillies & curry leaves.

Switch off the flame and add it in the pulusu.

Serve with attesara annam(pulagam) and kobbari pachadi.

Variations

1. Crushed garlic can be added in the popu.
2. One tsp of sesame seeds can be roasted, powdered and added in the pulusu.
3. 4-5 pieces of mashed banana can be added.
4. This pulusu can be eaten with pongal/ kichidi.

• Aratikaya/Raw banana                        -           1, big size
• Onion                                                  –           1, medium size, finely chopped
• Green chillies                                      -           2, finely chopped
• Tamarind paste                                    -           5 tbsps
• Turmeric powder                                 -           ¼ tsp
• Jaggery                                                -           1 tbsp
• Water as required
• Salt to taste

To Temper/Thiragamatha/ Popu/Tadka/Talimpu

• Mustard Seeds                                    -           ½ tsp
• Cumin Seeds                           -           ½ tsp
• Dry Red Chillies                     -           2, broken into two
• Garlic                                      –           2, crushed, optional
• Curry leaves                            -           2-3 springs
• Oil to temper

To Garnish

Coriander leaves

Preparation Method

Cook the aratikaya/ raw banana in pressure cooker preferably for 2 whistles.

Cool and open the lid. Peel the skin and mash it nicely. Keep it aside.

In a pan and slightly roast the green chillies till the color changes.

Dissolve jaggery in little water and filter it, to remove any dirt’s.

In a vessel, add tamarind paste, water, chopped onion, chopped green chillies, mashed raw banana, jaggery and salt.

Mix thoroughly. Add water till it’s in flowing consistency.

In a frying pan, heat 1 tsp oil, add mustard seeds, wait until it splutters.

Add cumin seeds, turmeric powder, red chillies & curry leaves.

Switch off the flame and add it in the pulusu.

Serve with attesara annam (pulagam) and kobbari pachadi.

Variations

• Crushed garlic can be added in the popu.
• One tsp of sesame seeds can be roasted, powdered and added in the pulusu.
• This pulusu can be eaten with pongal/ kichidi.