Ingredients required: 

1. Fresh curry leaves – 4 handful. 
2. Tamarind puree – ½ a cup. 
   

Spices required to roast:  

1. Channa dhal – 1 tbsp.
2. Coriander seeds – 1 tbsp.
3. Black gram – ½ tbsp. 
4. Cumin seeds – 1 tsp. 
5. Black pepper – ½ tsp. 
6. Fenugreek seeds – ¼ tsp. 
7. Red chilly – 4 – 5 nos. (Depending on the size) 

Ingredients required for tempering: 

1. Gingelly oil – 2 tbsps. 
2. Mustard seeds – 1 tsp. 
3. Channa dhaal – 1 tsp.
4. Urad dhaal – 1 tsp.
5. Asafoetida powder – ½ tap.

Preparation:  

• Heat a Kadaai and add the curry leaves. Roast them until the colour is changed to a mild greenish-brown. Keep it aside. 

• Heat the Kadaai and add the oil and spices. Add them one by one and in a low flame roast them, till the Channa dhaal turns brown. Cool it completely.  

• Transfer this spice mixture and the roasted curry leaves to a mixer jar. Add water and blend them into a paste. 

• In a thick-bottomed pan, heat the gingelly oil, and add mustard seeds. Leave I to splutter, add the Channa dhaal, Urad dhaal and sauté. Once it turns brown, add asafoetida powder. Pour the tamarind puree, and leave it to boil. Add the curry leaves, spice mixture to the boiling tamarind juice. Add the salt. Mix thoroughly. Leave it to boil. 

• Chopped garlic (5 – 6 nos.) can be used while tempering (purely optional). 

SERVE THE PULUSU WITH HOT RICE!