Called Pulihora Pulusu in Andhra and Telangana, and Puli Venda Saar in Tamil, this tangy tamarind-based gravy is eaten with rice, idli, or dosa. It is essentially the same gravy used to make Chintapandu Pulihora or Tamarind Rice, just thinner in consistency.As a bonus, omit the salt, and this becomes a low-potassium, low-sodium recipe suited for a renal diet or kidney diet for people suffering from Chronic Kidney Disease.
Cuisine Andhra, Gluten Free, Indian, Kerala, Kidney Diet or Renal Diet, South Indian, Tamil Nadu, Vegan, Vegetarian
Servings 3People
Calories 76kcal
Equipment
1 Heavy Bottomed Vessel
1 Spatula
1 Bowl
Ingredients
2"BallTamarind(Or Thick Tamarind Pulp - 1/4 Cup)
1/2tbspUdad Dal or Minapappu
1/2tbspChana Dal or Senaga Pappu
1tspRai or Avalu
3 to 4Red Chillies(Spicy ones)
1/4tspHing or Asafoetida or Inguva
1/2tspJaggery
1/2tspHaldi, Turmeric, or Pasupu
2tspSesame Oil or Nuvvula Nune
1.5CupsWater
A Few Fresh Curry Leaves
Salt to Taste
Instructions
Method to Make Tamarind Pulp
Soak 2" ball of tamarind in 1/2 cup warm water for about 5 minutes.
After 5 minutes, using your fingers, mash the tamarind well.
Squeeze the tamarind to extract the pulp.
{Optional} Add 1 cup of water to the tamarind and once again, squeeze out a second round of pulp. Use this in place of the 1 cup water we add later in the cooking process.Note: This is useful if you are unable to squeeze out all the pulp from the tamarind in the first round.
Discard the tamarind. Note: You can use this leftover tamarind to clean brass idols and vessels.
Method to Make Pulihora Pulusu
In a heavy-bottomed vessel, heat 2 tsp of sesame oil.
Add the 1/2 tbsp udad dal and 1/2 tbsp chana dals, and stir-fry till they are light golden brown.
Now add 1 tsp of mustard seeds and 1/2 tsp of fenugreek seeds.
Stir-fry till the mustard seeds start to pop.
Add 3 to 4 split spicy red chillies, 1/2 tsp turmeric, 1/4 tsp asafoetida, and a few curry leaves.
Stir-fry for 3 to 5 seconds till the chillies start to change colour.
Add 1/2 cup of tamarind water and salt.
Over medium flame, let the tamarind simmer and thicken a bit.
Now add 1 cup water and 1/2 tsp jaggery, and let the Pulihora Pulusu boil for 5 to 7 minutes.
Let the Pulihora Pulusu (aka Puli Venda Saar) rest for 10 minutes.
Serve with hot steamed rice, Idli or Dosa.
Notes
To make a kidney-friendly version of this dish that is suited for a renal diet or kidney diet: