Pulihora Pulusu, as the name suggests, is a gravy that is made from the tamarind paste used to make Chintapandu Pulihora or Tamarind Rice. Pulihora Pulusu is quite popular in Telangana and Andhra Pradesh as a tangy accompaniment to rice. The taste is the same as that of Pulihora but far more tangy. The advantage that you have is that you can adjust the amount of pulusu you add to rice.
Another great way to eat Pulihora Pulusu is as an accompaniment to Ragi Sangati, Idli, or Dosa. If you make this pulusu very thick, you can store it and use it as a ready-mix for Pulihora; much like the Pulikachal of Tamil Nadu.
I made this dish at the request of one of the followers of my blog, Dr. Srisudha. She actually asked me for this recipe ages ago, but I quite forgot about it till she reminded me again this past weekend. Here you are Dr. Srisudha. Hope you like it. 🙂
How to Make Pulihora Pulusu
- 2" Ball Tamarind - 2" Ball or Thick Tamarind Pulp - 1/3 Cup
- 3 tbsp Peanuts
- 1 tsp Udad Dal or Minapappu
- 1 tsp Chana Dal or Senaga Pappu
- 1 tsp Rai or Avalu
- 2 or 3 Red Chillies
- 2 or 3 Green Chillies
- 10 to 12 Fresh Curry Leaves
- 2 Large Pinches Hing or Asafoetida or Inguva
- 1 tsp Grated Jaggery
- 1/4 tsp Haldi, Turmeric, or Pasupu
- 1.5 tbsp Sesame Oil or Nuvvula Nune
- Salt to Taste
- Soak the tamarind in 1 cup hot water for about 15 minutes.
- After 15 minutes, using your hands, mash the tamarind well.
- Squeeze the tamarind to extract the pulp.
- Add 1 cup of warm water to the tamarind.
- Once again, squeeze out a second round of pulp.
- Discard the tamarind. You can use this leftover tamarind to clean brass idols and vessels.
- If you are using readymade tamarind paste, dissolve it in 2 cups of water.
Use the tamarind water madeusing the procedure above.
- In a heavy-bottomed vessel, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad and chana dals.
- Fry till light golden brown.
- Add the peanuts and fry till the peanuts start to pop.
- Add the slit green chillies, split red chillies, and curry leaves. Be careful because the moisture in the curry leaves will cause the oil o splutter a bit.
- Stir-fry for 3 to 5 seconds till the chillies start to change colour.
- Add the turmeric and asafoetida.
- Mix well.
- Add the tamarind water and salt.
- Over a low flame, let the Pulihora Pulusu simmer for about 7 to 10 minutes.
- When the Pulihora Pulusu thickens a bit and loses the raw taste of the tamarind, turn off the heat.
- Add the grated jaggery and mix well till it dissolves.
- Serve hot with steam rice, idli, or dosa.