Jeelakarra Pulusu | Spicy Jeera Gravy
Jeelakarra Pulusu, is a local team in telugu for Seegara Kulambu(tamil). We call pulusu to the sambar that calls for no dal in it. A very simple gravy using less spices, the aroma of the warm pulusu increases the appetite. It pairs well with rice. For a quick meal on the run, i like to pack it with rice and pudalangai kootu. For a quicker variation, use dry ginger powder to make appetizing sontti pulusu.
Jeelakarra Pulusu | Spicy Jeera Gravy Recipe
Preparation & Cooking Time :20 minutes
Yield :1 bowl
Cumin /Jeera - 2 tbsp
Tamarind Pulp - small lemon size
Onion - 1 large
Garlic - 5-6 cloves
Sambar Powder - 1tsp
Turmeric Powder - 1/4 tsp
Jaggery - 2 tsp
Salt To Taste
Oil- 1.5 tbsp
Mustard - 1tsp
Dried red chilli - 1
Curry Leaves , few sprigs
Fenugreek - 1/4 tsp
Asafoetida a pinch
- Heat a fry pan, dry roast the cumin until aromatic. Cool and blend to fine powder. Keep aside until use.
- Soak the tamarind in 1 cup of water for 10 minutes and extract the juice.
- Finely chop one large onion or peel 6 small onions. Peel the garlic and keep aside.
- Heat oil in a pan, add mustard. When it starts spluttering add fenugreek, red chilli, curry leaves. Add a pinch of asafoetida.
- Now add the garlic and chopped onion. Fry for 3-4 minutes. Add sambar powder and turmeric. Saute well.
- Pour in the tamarind water and allow it to boil completely. At that time add the ground cumin and required salt for the pulusu.
- Finally add jaggery. Allow the pulusu cook for another 5-8 minutes over medium flame or until thickens.
- Serve it with rice and pudalangai kootu.
- Always use freshly ground cumin for preparing this pulusu to get an aromatic flavor and taste.
- For variation, try using dry ginger or fenugreek or pepper powder in place of cumin.
- Adding small onions makes it really tasty gravy. Try it.
- The pulusu stays good for 2-3 days. Refrigerate to use for a week.
Beans Poricha Kootu