10 Simple Pulusu ( Andhra's Sour Stew )

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.