Spicy Andhra Vegetable Pulusu
Andhra Vegetable Pulusu is a tangy and spicy vegetable stew that is popular in the Andhra Pradesh region of India. It is made with a variety of vegetables, such as tomatoes, potatoes, carrots, and okra, and is flavored with tamarind, chili powder, and other spices. Andhra Vegetable Pulusu is typically served with rice or roti.
The origins of Andhra Vegetable Pulusu are unclear, but it is thought to have been developed in the Andhra Pradesh region of India sometime in the 19th century. The dish is said to have been created by farmers who needed a way to use up leftover vegetables. Andhra Vegetable Pulusu quickly became a popular dish in the region and is now considered to be one of the signature dishes of Andhra Pradesh cuisine. Andhra Vegetable Pulusu is a versatile dish that can be made with a variety of vegetables. The most common vegetables used in the dish are tomatoes, potatoes, carrots, and okra, but other vegetables, such as green beans, eggplant, and cauliflower, can also be used. The dish is flavored with tamarind, chili powder, and other spices, and is typically served with rice or roti. Andhra Vegetable Pulusu is a delicious and nutritious dish that is easy to make. It is a great way to use up leftover vegetables and is a perfect meal for a weeknight dinner.
Spicy Andhra Vegetable Pulusu Spicy Andhra Vegetable Pulusu Spicy Andhra Vegetable Pulusu Spicy Andhra Vegetable Pulusu
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup tamarind
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 onion
Instructions
  1. Soak the tamarind in water for 30 minutes.
  2. Squeeze the tamarind to extract the juice
  3. Heat the oil in a pan.
  4. Add the mustard seeds, fenugreek seeds, and cumin seeds to the pan and fry until they splutter.
  5. Add the onion and fry until it is softened.
  6. Add the turmeric, red chili powder, and coriander powder to the pan.
  7. Cook for 1 minute.
  8. Add the tamarind juice and water to the pan.
Why It Works
  • The tamarind in the dish adds a sour and tangy flavor that balances out the spiciness of the chili powder.
  • The chili powder adds a bit of heat to the dish, but it is not too spicy.
  • The cumin and coriander powder add a warm and earthy flavor to the dish.
  • The mustard seeds and fenugreek seeds add a bit of crunch and texture to the dish.