PULUSUS

DIFFERENT TYPES  OF GRAVY

GUDDU  PULUSU

INGREDIENTS:

a. Eggs - 4 to 6

b. Tamarind (marble size) -1

c. Tomatoes - 2

d. Chilli powder - 1½ tsp.

e. Turmeric powder - ½ tsp.

f. Onion (lengthwise) - 1 cut

g. Garlic - 6 flakes

h. Coconut (grated) - 2 tabsp.

i. Poppy seeds -1 tsp.

j. Oil - 2 tabsp.

k. Salt - to taste

l. Mustard - ½ tsp.

METHOD:

1. Prepare kara pulusu - i.e. soak the tamarind in water & extract the juice, to this add chilli powder, turmeric powder, salt & taste it to see if it is o.k.

2. Heat oil in a broad mouthed pan, add mustard, when it crackles add the onion, garlic & fry, then add the tomatoes & fry for a while

3. To this add the tamarind pulusu, cover with a lid & allow it to boil well till the raw smell of the chilli powder goes

4. Then add the coconut-poppy seeds paste with little water & allow it to boil

5. Then break open the eggs into it one by one, giving a little gap between each to avoid the eggs sticking to one another

6. When the eggs are cooked remove from the fire

BENGAL GRAM & POTATO GRAVY - CHANAGAPAPPU URLAGADDA PULUSU

INGREDIENTS

- Bengal gram – 1 cup
- potato – 3 or 4 boiled ,peeled & cut into pieces
- cinnamon – 1” stick
- cloves –3
- bay leaf – 1
- onion – 1 big –cut lengthwisetomatoes – 2 – cut
- ginger – 1” piece
- garlic – 6 flakes
- chilli powder –1 tbsp
- turmeric powder – ½ tsp
- grated coconut – 1 cup
- poppy seed ( gasa gasa ) –1 tsp
- oil – 4 tbsp
- salt to taste

METHOD

1.pressure cook the channa dhal with a little turmeric powder

2.boil, peel & cut the potatoes into big pieces

3.grind the ginger into a paste

4.grind the coconut &poppy seeds into a paste

5.heat oil in a big pan & fry the cinnamon, cloves &bay leaf

6.then add the onion & fry till golden brown & add the ginger garlic paste

7.then add the tomatoes & fry well

8. then add the potatoes & fry for few minutes in oil

9. now add the cooked channa dhal with the water- if the water is not enough add more water
10. then add the chilli powder, turmeric powder& salt & allow it to boil
11. then add the ground coconut-poppy seed paste & leave it on the fire till the gravy thickens-not too thick or too thin

 



KARA PULUSU

INGREDIENTS

- tamarind – 1 ball ( lime size )
- chilli powder – 3 tsp
- salt to taste
- turmeric powder – ½ tsp
- onion – 1 big – cut lengthwise
- garlic –6 flakes
- tomatoes – 2
- oil- 4 tbsp
- mustard – 1 tsp
- curry leaves – few

METHOD
- prepare the pulusu- soak the tamarind in water & extract the juice
- to this add chilli powder, turmeric powder & salt & taste it & see if it is alright
- heat oil in a pan, add mustard , when it splutters add the onion & garlic & fry well, add the curry leaves also
- then add the cut tomatoes & fry well in oil
- then add the pulusu prepared & allow it to boil ( cover with a lid ) till the raw smell of the chilli powder goes, allow it to thicken
- when it is thick enough remove it from the fire
- this will last for 3 to 4 days

KARA PULUSU WITH VEGETABLES

INGREDIENTS

Same as for karapulusu + any of the following vegetables

1. ladies finger (bendi )- cut into 1” pieces
2. potatoes- boiled, peeled & cut into big pieces
3. yam – boiled & peeled
4. brinjal – small ones slit into 4 lengthwise
5. drum stick – cut into 2” pieces
6. banana – peel the skin & cut into 2 lengthwise & then cut into 1” bits

METHOD

Same as for karapulusu +

1. after frying the onion & garlic , add any one of the vegetable & fry well in oil
2. then add the prepared karapulusu
3. if you want you can add ground coconut gasa gasa paste- it will thicken the pulusu & the pulusu will not be very hot ( chilli hot )
4. potato, brinjal & ladies finger pulusu will be tasty without coconut- taste differs

 MIRIYALU PULUSU

INGREDIENTS

Same as above +

1.pepper –2tsp ( fried in ghee & powdered )

2.cumin seeds –fried & ground – optional

METHOD

1. same as for kara pulusu- but use less of onion
2. when the pulusu has thickened, just before removing from the fire add the fried & powdered pepper

PAPPU UNTA  PULUSU

INGREDIENTS

1. channa dhal – 1 cup
2. onion – 2 – cut into fine bits
3. green chillies – 4 cut into bits
4. tamarind – 1 ball – lime size
5. turmeric powder – ½ tsp
6. chilli powder – 2 tsp
7. salt to taste
8. tomato – 2 cut
9. oil 3 tbsp
10. mustard – 1 tsp
11. grated coconut – 1 cup
12. poppy seeds – 1 tsp
13. garlic – 6 flakes

METHOD

- soak the channa dhal for 1 to 1 ½ hours & then grind coarsely

- to this add the cut onion, green chillies, salt mix well & make     small balls ( unta or urundai ) or vadai & keep it ready

- prepare the karapulusu- soak the tamarind in water & take out   the juice, to this add turmeric powder, chilli powder, & salt

- heat oil in a broad mouthed vessel or pan, add mustard & when it splutters, add the onion – cut lengthwise, garlic & curry leaves & fry for a while till the onion turns golden brown
- to this add tomatoes & fry for few minutes
- then add the karapulusu, cover with a lid & allow it to boil till     the raw smell of the chilli powder goes
- then add the ground coconut gas gasa paste & allow it to boil
- then add the unta or vadai, one by one & allow it to cook &    remove from the fire when the gravy is thick

 ANUMULU VANKAYA PULUSU

INGREDIENTS

1. anumulu – 1 cup soaked in water over night
2. brinjal – ¼ kg – small & tender
3. oil – 3 tbsp
4. onion – 1 cut lengthwise
5. mustard – ½ tsp
6. tomatoes – 2
7. chilli powder – 1 or 2 tsp
8. turmeric powder – ½ tsp
9. salt to taste
10. tamarind – 1 marble size
11. coconut grated – ¾ cup
12. poppy seeds – 1 tsp

METHOD

1. soak the anumulu over night, next morning wash it & pressure cook the same
2. cut the brinjals lengthwise & then across
3. heat oil in a pan ,add mustard ,when it splutters add the onion & curry leaves & fry till the onion turns golden brown
4. then add the brinjal & fry it in oil for 5 minutes
5. then add the tomatoes & fry for some time
6. to this add the mochakottai with the water (do not throw away the water)
7. then add the chilli powder, turmeric powder & salt & stir well
8. then add the tamarind juice ,cover the pan with a lid & allow it to boil well
9. finally add the coconut ,gasagasa paste & when the paste thickens remove from thefire

NOTE

1. instead of brinjal, yam- kandha gedda, can be used- it should be cut into medium size cubes
2. a combination of vegetables like brinjal, banana (arati kaya-vazhai kai ) & kuraku dhantu can be used
3. non vegetarians can add dry fish along with the above vegetables-the dry fish should be washed well, fried in oil along with the onions

KARAMANI – VANKAYA PULUSU 

INGREDIENTS

1. karamani –white or black- 1 cup
2. brinjal or yam – ¼ kg

METHOD

1. same as anumulu pulusu
2. karamani seeds need not be soaked over night instead the karamani can be fried without oil in a kadai& then cook it in a pressure cooker0101

     

NUNA VANKAYA PULUSU

INGREDIENTS

1. brinjal –1/4 kg – remove the stalk & slit into 4 lengthwise
2. onion – 1 big – cut lengthwise
3. garlic – 6 to 8 flakes
4. tomato – 1 big
5. oil – 5 tbsp
6. tamarind – 1 lime size ball
7. salt to taste
8. chilli powder – 2 tsp ( according to taste )
9. turmeric powder – ½ tsp

METHOD

1. soak the tamarind in water, extract the juice, to this add chilli powder, turmeric powder, salt – prepare karapulusu
2. then heat all the oil in a pan ,add mustard & when it splutters ,add the onion & curry leaves & garlic & fry well
3. then add the tomato & fry well
4. then add the whole slit brinjal & fry in oil till it turns brown
5. then add the tamarind juice, cover with a lid,allow it to boil till the smell of the chilli powder goes
6. note-if you want you can add coconut gasagasa paste- ( this is purely optional )

PERUGU PULUSU 

INGREDIENTS

    1.sour butter milk – 2 cups

    2.green chillies – 4 or 5

    3.cumin seeds – ¼ tsp

    4.thur dhal – ½ tsp

    5.channa dhal – ½ tsp

    6.rice – 1tsp

    7.coconut grated – 2 tbsp

    8.curry leaves – few

    9.oil – 2 tsp

    10.red chillies – 4

    11.coriander seeds – 1 tsp ( optional )                              

    12.mustard – 1 tsp

    13.turmeric powder- ½ tsp

    14.salt to taste  

                             

METHOD

1. soak the dhals & rice in water , grind this along with green chillies, cumin seeds & grated coconut into a fine paste with little water
2. to the butter milk add the above paste, salt & turmeric powder
3. heat oil in a pan, add mustard & when it splutters add the red chillies split into two & curry leaves & fry
4. then add the butter milk & allow it to boil
5. it will form a layer on top, when it breaks remove from the fire- that is do not over boil
6. you can add vegetables like ladies finger, tomatoes, pumpkin, yam ( seppangkizlangu- chema gedda – boiled & peeled
7. all these vegetables should be fried in oil along with onion ( optional) after seasoning & later on the butter milk should be added

PERUGU VADA PULUSU

INGREDIENTS

FOR VADAI

  1.urudh dhal- 1 cup

  2.green chillies – 4 cut into fine bits

3. onion – 1 big cut into fine bits
4. ginger – 1 small piece – cut into fine bits
5. curry leaves – few
6. salt
7. oil for deep frying

METHOD

 1.PREPARE THE PERUGU PULUSU AS GIVEN ABOVE

 2.MAKE THE VADAI AS FOLLOWS

1. soak the urudh dhal for 2 hours
2. grind well (fine)-but do not add much water
3. to this add the green chillies, onion, ginger, curry leaves & salt , mix well & make small vadai on your palm-make a hole in the centre of the vadai & deep fry in oil
4. now add the vadai to the perugu pulusu when it is still hot- use a broad mouthed vessel to prepare the pulusu , other wise the vadai may break into pieces
5. leave the vadai in the perugu pulusu at least for 1 hour for it to get soaked well
6. serve cold with rice

KAYA MUTHA

INGREDIENTS

1. beans – ¼ kg + potato –2
2. karamani- ¼ kg + brinjal ¼ kg + potato- 2
3. brinjal – ¼ kg + avarai kai –1/4 kg +potato –2 +venthia keerai ( fenugreek leaves )
4. nulkol- ¼ kg
5. cabbage –1/4 kg
6. cauliflower- 1 big

any one of the above vegetable +

7. tomatoes – 2 big
8. onion – 1 big cut lengthwise
9. ginger – 1” piece
10. garlic –6 to 8 flakes
11. coconut – ½ grated
12. gasagasa – 1 tsp
13. mustard – 1 tsp
14. cinnamon – 1 piece
15. cloves –2
16. bay leaf- 1
17. chilli powder –2 tsp –according to taste
18. turmeric powder- ½ tsp
19. oil – 2to 3 tbsp
20. salt to taste

METHOD

1. heat oil in a pan, add mustard (if cabbage, nulkol, cauliflower-add cinnamon, clove & bay leaf) when it splutters add the onion till golden brown
2. then add the potato- it can be boiled ,peeled & cut into pieces, fry well in oil
3. then add the cut tomatoes & fry well
4. then add the vegetable ( which ever combination you like ) & fry for some time in oil
5. then add the ginger garlic paste ( fresh )
6. next add chilli powder, turmeric powder & salt, add enough water & cook the vegetable
7. when the vegetable is cooked, add the ground coconut-gasagasa paste
8. allow it to boil for some time & when it is thick remove from the fire

NOTE

If you are using fenugreek leaves add it last after the vegetables are cooked

AVIAL

INGREDIENTS

any number of vegetables can be used- avoid English vegetables

1.pumpkin (white )-1 piece

2.pumpkin – yellow- 1 piece

3.drum stick –2- cut into 2” pieces

4.karamani-100gms

5.cluster beans ( kothu avarai kai )

6.brinjal –150 gms

7.banana –1big- peel the skin & cut into thin long pieces

8.potato – 1

9.mango – 1

10.carrot – 1

11.green chillies – 10 slit into two

12.coconut – ½ grated

13.coconut oil

14.curds –1 cup

15.cumin seeds- ½ tsp

METHOD

1. cut the vegetables- each piece should be about 1 ½” long- after removing the skin in the case of pumpkin, banana& potato
2. cook all the vegetables in water in a vessel covered with a lid & when it is half cooked add salt
3. grind the coconut, green chillies, cumin seeds, add this to the vegetable & allow it to boil
4. take 2 tbsp of coconut oil, dip the curry leaves in it & add
5. then add the rest of the coconut oil, when the vegetable is cooked
6. when it is cold add fresh curds , just before serving

THAKKALI THENKAI PULUSU

INGREDIENTS

1. tomatoes – 2 big
2. coconut – ½
3. chIlli powder –1 tsp
4. turmeric powder – ½ tsp
5. salt to taste
6. cumin seeds-1/3 tsp
7. sugar – ½ tsp – optional
8. oil – 3tsp
9. coriander leaves – few

1. scrape & grind the coconut, extract thick milk once & then a thin milk
2. cut the tomatoes into 4
3. heat oil in a pan ,add the cumin seeds or mustard seeds, when it pops add the tomatoes, chilli powder, turmeric powder,
4. then add the thin coconut milk, salt
5. boil once & then add the thick milk
6. garnish with coriander leaves & serve hot with rice