Pulusu is very famous in Andra, which we called Kuzhambu in Tamil Nadu. Nowadays I have so many friends who is from Hyderabad so it is easy to get know recipes from them. One of my friend Swetha invited us for a dinner and there I learnt this Pulusu. Her hubby Sunil made Kothavarangai / Chikku pulusu...wow.....we just really enjoyed it. Thank you for the nice pulusu Sunil :-) Swetha we enjoyed yours too :-) Yesterday I thought of making Pulusu by using capsicum and it was just scrumptious. It was bit spicy but tastes awesome. You all will really enjoy the taste of this recipe I bet :-)
INGREDIENTS:
Capsicum - 2
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tsp
Tamarind - small lemon sized ball
Red chilli powder - 1 tsp
Jaggery powder - 1/4 tsp (optional)
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Hing - a pinch
Curry leaves - few
HOW TO MAKE:
Soak tamarind in a cup of water for 15 to 20 mins. Extract juice and keep aside. Remove seeds from the capsicum and cut into small pieces.
Heat oil in a kadai, splutter mustard seeds add cumin seeds. Add chopped onion and fry until it turn into transparent. Add ginger garlic paste and fry until the nice aroma comes. Add chopped tomatoes. Blend well.
Add red chilli and turmeric powder. Mix well and add chopped capsicum. Add needed salt.
Mix well and 1/4 cup of water. Let the capsicum get cooked. Once the capsicum cooked add tamarind juice. If you want watery add 1/2 cup of water at this stage.
When it start boiling add jaggery powder and allow to boil for 2 more mins. Slowly it forms thick kuzhambu.
Capsicum pulusu is ready. Serve with rice. It will go well with chappathi too.
TIPS:
Do not make too watery and this pulusu supposed to be served neither thick nor thin consistency.
Green chillies also can be added if you want too spicy.
Reduce red chilli powder quantity if you add green chili.
Jaggery is an optional.
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