Check out for other pulusu recipes in the website:
Majjiga Pulusu
Tomato Pulusu
Gongura Pulusu
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![Chukka kura pulusu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWsPpfTpATcLrWm_5OgWFF3hpmTjsmcNDN-JLGUxqVpTjfOwGuH66UmCEFxd1wsecjugkXYLcyyVMePLIdvFxxHb-D04mCEq4fYfm3Wb2iV0apeSVmuAh2SE59_J9w-nNw18pNAWTkwdQ3PZm-t0qKvddRf8jPgfm-OVy17fV7qq0UNbAj61qclIAbJw/s1600/chukkakura%20Pulusu.jpg)
chukka kura pulusu for rice and roti.
Ingredients:
- 1/2 Cup Chukka Kura/Green Sorrel
- 1/4 Cup Methi leaves
- 1 Tbsp Coriander Leaves
- 1 Onion
- 1 Cup Toor Dal
- 1 Green Chilli
- 1/2 Cup Thin Tamarind Juice
- Salt to Taste
- 1/2 Tbsp Red Chilli Powder
- 1 Tsp Sambar Powder
- 1/4 Tsp Asafoetida
- 1 Tsp Turmeric Powder
- 1 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Red Chilli
- 5 to 7 Curry Leaves
Procedure:
- Chop onion length wise.
- Discard all the leaves from their stems and chop them too.
- Wash the leaves under water until they are clean.
- Pressure cook the toor dal for 3 whistles.
- Once the pressure goes off, mash the dal and keep it aside.
- Heat oil in a thick bottomed pan.
- Add mustard seeds, cumin seeds and assfoetida.
- When they start spluttering add red chilli and curry leaves.
- Add onions and sute them till they turn soft.
- Add washed all leafy vegetables, chukka kura, menthi kura and coriander leaves.
- Saute them well till the rawness goes off.
- Chukka kura turns mushy and methi and coriander turns soft.
- We have to saute them till such time.
- Add salt and turmeric powder.
- Add tamarind juice and slit green chilli too.
- Mix them well and cook for 5 to 7 minutes.
- Once the onions cooked completely add sambar powder and let it boil.
- When the pulusu reaches rolling boiling add cooked toor dal.
- Combine all of them well and allow the pulusu to boil for another 2 minutes.
- Serve chukka kura pulusu with hot piping rice or roti.
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