This cookbook lists 10 simple Sour stews from Andhra. For more detailed recipes check out the links from fellow bloggers listed below. The following stews are listed in this cookbook:
0.: Vankaya Pacchi Pulusu , a raw tamarind curry with roasted and mashed eggplant is unique to Andhra cuisine.
1.: Majjiga Pulusu uses buttermilk as a souring agent. Though this tastes great uncooked, another version in which the curry is simmered for a few minutes also exists.
2.: Gummadikaya Tomato pulusu has red pumpkin cooked in a sour tomato base.
3.: Mamdikkaya Pulusu is made from boiled and mashed sour mangoes.
4.: Gongura Pulusu , another uniquely Andhra stew is made from sour spinach. You can add boiled tuvar dal / chana dal to this stew, making it a pappu pulusu or omit it, if you want a simple pulusu.
5.: Anappayakaya Bellam Pulusu is a sweet and sour stew, with the much loved bottle gourd.
6.: Mukkula Pulusu usually has a mix of fresh vegetables.
7.: Chilagada dampa Pulusu is another uniquely Andhra combination where sweet potato is paired with a sour stew.
8.: Munnakkaya Pesarapappu Pulusu uses boiled mung dal to balance the sourness of the stew.
9.: Kakarakaya Pappu Pulusu is bitter gourd cooked in a tamarind – tuvar dal stew.
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