Friday, February 10, 2017

Mukkala Pulusu / Andhra Tamarind Curry


BM # 73
Week:2, Day :1
Theme: Flavors of India

My family is a great fan of South Indian Cuisine. Let me admit that if someone is going to ask about a particular dish no one will be able to differentiate between Kerala, Tamil and Andhra Cuisine. Hyderabad though falls in Andhra they are aware of its cuisine, but if you ask them about the daals, or veggies they will not be able to tell. Over the past couple of years, I have learnt a little but as yet need to study more on this.
 
Today's recipe is from Andhra Cuisine, and I am posting it for the first day of week 2 , BM # 73 under the theme Flavors of India.The recipe is from Padmas blog. She has some excellent Andhra recipes on her blog. The recipe is a part of the Thali that I shall be posting soon.

This is a curry which is tamarind based with a little Daal, It was something like our Sindhi Daal ji Kadhi, with a slight variation. A delicious curry which pairs perfectly with rice.


Mukkala Pulusu / Andhra Tamarind Curry

Ingredients
1 cup toor daal
2 cups mixed vegetables ( pumkin, carrots, shallots )
1 onion, cubed
3 green chilly, slit
2 tomatoes, quartered
1 lemon sized tamarind ball
1/4 tsp turmeric powder
1 tsp red chilly powder 
Salt to taste
Coriander leaves

Tempering
1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
2-3 whole red chilly, broken into pieces 
1/4 tsp asafoetida 
Few curry leaves

Method
Soak tamarind for about 30 minutes and extract juice with a cup of water.
Wash and cook toor Daal with one tomato, salt to taste, till well done in a pressure cooker.
Blend the dal to a smooth consistency, do not over do.
Cook the vegetables, onions, slit green chillies and remaining tomato with tamarind extract.
Add salt, turmeric, red chilly powder, cook till vegetables are tender.
Add this mixture to the cooked dal.
Bring it to a nice boil.

Tempering
Heat oil.
Add mustard seeds, as soon as they pop up add cumin seeds, fenugreek seeds, red chillies , asafoetida and finally curry leaves.
Add this tempering to the daal.
Garnish with coriander.
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11 comments:

  1. That is a nice tangy dhal. The addition of veggies sound like sambar, but I think it would taste different because of the proportion of tamarind..

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  2. Lovely and inviting... Tamarind flavor in any dish is my personal fav..

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  3. The pictures are fantastic Vaishali..and can't wait to read about that Andhra Thali you cooked. It is so nice to know your family's love to south indian food..:)

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  4. Fingerlicking pulusu, makes me drool. LOve Andhra style curries very much.

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  5. I need to try this pulusu soon. Love all the flavors from India. :-)

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  6. This looks super delicious Vaishali! we call it as Pappu charu in Some parts of Andhra.. omg I love to have this with hot rice.. Great pics!

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  7. Sounds yum Vaishali. Waiting to see the rest of the thali.

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  8. Wow, what a delicious and homey looking curry that is Vaishali.

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  9. The thaali looks wonderful and that is a hearty pulusu you have made. All I need is a bowl of hot rice to finish that off.

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