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Dals / Pulses / Soups : Ullipai Pulusu


Number of servings: 4


A spicy sweet and sour sauce with onions. This is one of the most liked dishes in Andhra Pradesh (South India). This is generally mixed with rice and a little ghee. Goes absolutely well with appadam or jantikalu, or vadiyams.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
15 pearl onions  
5 spoons oil  
3 green chillies  
small lime size tamarind  
1 spoon chilli powder  
about 2 spoons jaggery  
1 - 2 spoons besan  
to taste salt  
Popu (Seasoning)
1/2 spoon mustard seeds  
1/2 teaspoon jeera  
1/4teaspoon menthulu (methi)  

Cooking procedure
Peel the onions. Soak tamarind in water and make a juice and remove the pulp. Heat oil and add mustard, jeera, methi and clilli powder. When mustard starts to splitter, add onions and fry till golden brown. Pour tamarind juice and water. Add salt, jaggery and green chillies. When the onions are fully cooked add little besan to thicken the pulusu. Cook for another 10 minutes and remove from fire.
Storage tips:
Stays fresh and good for upto 24 hours after cooked. After that refrigeration is required.


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