Pulusu is similar to stew. Pulusu can be made with dal (pappu pulusu), veggies or egg,chicken, fish, crab, mutton and prawns or with the combination of veggies and prawn or fish. Pulusu is known for its sour and spicy taste. The main ingredient in pulusu is tamarind but also tomatoes or mangoes can be used. Bendakaya / okra and prawns are one of the best combination.
Serves: 3 to 4 persons
Ingredients:
- Prawns / Royyalu - 500 gms
- Bendakaya / Okra - 15 small, cut into 1 1/2 inch pieces
- Eggs - 5
- Big Onions - 2
- Ginger- garlic paste - 1 tsp
- Cumin powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Red chilli powder - 2 tsp
- Tamarind - 1 big lemon size
- Turmeric powder - 1tsp
- Jaggery - 1/2 tsp (optional)
- Curry leaves - 1 spring
- Fenugreek seeds / Menthulu - 1/4 tsp
- Salt to taste
- Oil - 4tsp
Preparation:
- Boil eggs and peel them. Fry them by adding a pinch of salt and turmeric powder and keep aside.
- Heat oil in a pan and cook prawn by adding 1/2 tsp turmeric powder and 1 tsp ginger - garlic paste on a medium heat. Prawn will ooze out water. This water will be sufficient to cook prawns. Cook prawn until water evaporates.
- Soak tamarind in 1 cup hot water and extract juice.
Method:
- In the same pan or in another pan, heat remaining oil and add fenugreek seeds / menthulu, toss for a min and add onions, turmeric and curry leaves by adding little salt.
- When onions are transparent, add red chilli powder, cumin-coriander powder, bendakaya / okra pieces and cook for 10 - 15 min.
- Add tamarind juice, jaggery, salt and 2 cups of water and cook on low heat with a lid on.
- Cook until gravy slightly thickens and oil oozes out.
- Add prawn and eggs and cook for 5 mins.
- Serve hot with white rice.
Note:
I like to use same pan to cook shrimp, eggs and pulusu. But if you use same pan be careful not to burn the bottom. Cook on low flame.
Cooking prawns is to avoid smell. If you don't like to cook them ahead, cook them along with the pulusu.
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