- Onion – 1/4 of a medium sized onion
- Ginger paste – 1 tsp
- Bendakaya | Okra – 5 to 6
- Tomato – 1
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Methi seeds – 1 tsp
- Urad dal – 1 tsp
- Hing – 1/2 tsp
- Red chili powder – 2 tsps
- Green chilly – 1
- Jaggery – 1 small piece
- Tamarind paste – 1.5 tbsp or gooseberry sized lemon
- Curry leaves – 5 to 6 leaves
- Water – 2.5 cups
Prep – Work:
- If using tamarind paste, dilute the tamarind in 1 cup of water and set aside. If using tamarind, soak it in water for at least 30 minutes and extract about 1 cup of juice.
- Chop the onion, tomato, and okra and set aside.
- Slit the green chili into two.
- Heat the kadai and add oil.
- Once the oil is hot, add the mustard seeds, methi seeds, urad dal, and hing.
- As they start to splutter, add the onion, curry leaves and cook until the onions turn translucent.
- Then add the grated ginger and cook for a couple of minutes.
- At this stage add the chopped okra and cook for two minutes.
- Then add the chopped tomato, salt, and red chili powder.
- Let this okra and tomato mix cook well until the okra is tender and now add the tamarind extract plus water (1.5 cups) and jaggery.
- Mix and let it simmer for 7 to 10 minutes, and that’s it.
Yummy pulusu is ready. Serve hot with rice.