This pulusu is made with Minappappu Vadiyalu/Urad Wadia. You need a little harder vadiyalu to make this curry, if not they’ll get soggy. I made this curry with homemade vadiyalu. You can use store bought ones too.
This pulusu is very much similar to Guddu Pulusu/ Egg gravy but a veg version.
Preparation Time: 10 minutes
Cook Time : 25 minutes
Serves : 5-6
Vadiyalu : 3/4 cup
Onion : 2 large chopped
Green chilli : 1 slit
Turmeric : 1/2 teaspoon
Red Chilli powder : 2 teaspoons
Salt to taste
Jeera powder : 1/2 teaspoon
Coriander powder : 1/2 teaspoon
Tamarind pulp : 1 tablespoon
Jaggery : 2 tablespoons
Oil : 2 tablespoons
Urad dal : 1 teaspoon
Dry red chilli : 1 broken
Jeera/cumin : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Curry leaves : 1 sprig
Heat oil for deep frying, fry the vadiyalu till golden brown, strain and keep them aside.
Heat oil in a pan, add ingredients listed under for tempering except curry leaves and fry for 1 minute or until the seeds start to splatter.
Add curry leaves, onion, green chilli and saute until the onions turn translucent.
Add salt, red chilli powder, turmeric, fried vadiyalu and cook for 5 minutes.
Add 1 1/2 cups water, tamarind extract and bring it to a boil. Add jaggery and cook for another 3-4 minutes.
Once the curry is thickened a little, turn off the stove, garnish with coriander leaves and serve hot with rice or roti.