Makes for 6 - 7 persons
Fresh Anumulu (with skin) - 1 cup
Alasanda - 1 cup
Small Onions / Shallots - 3/4 cup
Nattu Tomato - 2 medium
Sambar powder -1& 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Roasted Peanut powder - 3 -4 tsp
Tamarind Extract - 2 - 3 tbsp
Mustard, Urad dal -1 tsp
Curry leaves handful
Garlic - 3 -4 cloves
How to make the Pulusu
Wash and pressure the fresh beans till tender.
In another non stick pan, heat oil, saute the chopped onions, curry leaves, mustard, urad dal, crushed garlic till the onions turn colour.
Then add finely chopped tomatoes, salt, turmeric powder, sambar powder, saute well. Simmer and cook with a lid till the tomatoes turn mushy.
Next add the tamarind extract, add little water, cook on high to ensure everything gets combined well. Adjust spice and salt, add the boiled beans, add more water as required.
Cook on high for 10 mins, depending on how thick you want the pulusu.
Finally add the peanut powder, simmer for 5 mins, remove after adding coriander leaves.
Serve with rice or roti.
This goes for the February Week 1, Cooking from Cookbook Challenge Group.