PULUSUANNAM

A tangy tamarind gravy mixed with rice.This is a good choice for lunch box and picnic s Cooked rice – 1 cup
Onion – 1 chopped
Tomato – 1 chopped
Ginger – 1 inch piece chopped
Garlic --- 2-3 cloves chopped
Green chilies --- 2-3 chopped
Tamarind – small lemon size(about 5 gms)or 1 tab sp tamarind pulp
Oil --- 1 tab sp
Mustard seeds --- 1/2 tea sp
A few curry leaves
For powder:---
1 tea sp – coriander seeds
11/2 tea sp -- cumin seeds
3-4 seeds – fenugreek seeds
Dry roast all above ingredients in a pan and make a powder of it. Here we need 1 tea sp powder you can keep the leftover powder in a air tight container, and can use it in any other gravy s.
Turmeric powder – 1/2 tea sp
Red chili powder --- 1 tea sp
Salt to taste
Soak tamarind in water and extract thick juice with 1 cup water, If using pulp dilute with 1 cup water
Heat oil in a pan add mustard seeds let them popup and add curry leaves then add chopped onion and fry till light brown color now add chopped ginger and garlic then add chopped tomato cook till tomato be come soft
Now add turmeric powder ,red chili powder, salt to taste mix well and add tamarind juice and let it cook till become thick and leaves oil from the sides stir in between this will take about 10 min.
Now add coriander and cumin. fenugreek powder mix well remove from fire and cool it.
Spread rice in a plate or a big bowl add 1 table sp of this tamarind gravy mix well check the taste if you need more tangy you can add the tamarind gravy check salt also need you can add salt also mix well and cover with a lid and leave for some time(as long as possible)
And enjoy with plain fried potato curry or with boil eggs and peel the skin and fry the whole egg in little oil switch of the flame and add salt and red chili powder mix once and serve with pulusuannam
Even mixture is a good combo with this rice
If you have left over gravy(pulusu) you can store this in the fridge for 1 week

And this is my entry for Srivalli s RICE MELA