Ingredients
-
For the Pepper Paste:
-
2
tbsp Miriyaalu (Pepper Corns)
-
1
tbsp Zeera (Cumin)
-
1.5
tbsp Dhaniyalu (Coriander Seeds)
-
1
tbsp Moong Dal/ Bengal Gram
-
1/4
tbsp Methi (Fenugreek)
-
1
tbsp Rice
-
8-10
Dry Chillies
-
1/4
Cup Fresh Coconut Pieces
-
1
Sprig Curry Leaves
-
For the Pulusu:
-
3
tbsp Oil
-
1
tbsp Rai/ aavalu (Mustard seeds)
-
2
Sprigs Curry Leaves
-
2
Pinches Inguva/ Heeng (Asafoetida)
-
1
Cup Sambar Onions
-
10
Vellulli/Lehsun (Garlic)
-
Salt
(To taste)
-
1/4
tbsp Pasupu/ Haldi (Turmeric)
-
2
Tomato
(diced)
-
300
ml Tamarind juice
(Extracted from 50 gm Tamarind)
-
400-500
ml Water