100 Simple Pulusu ( Andhra's Sour Stew)

This cookbook lists 100 simplified sour stews, the Pulusu, cooked in Andhra. Ten bases are combined with ten different additives to create a hundred different pulusus.  The ten different bases are listed below: 

The bases :
0.: Pacchi Pulusu is raw tamarind curry, unique to Andhra cuisine.

1.: Pulusu has a variety of additives simmered in tamarind water.

2.: Bellam Pulusu has jaggery added to tamarind water, making it a sweet and sour stew.

3.: Majjiga Pulusu uses buttermilk as a souring agent instead of tamarind.

4.: Tomato pulusu uses sour tomatoes in place of ( or in addition to ) tamarind.

5.: Mamdikkaya Pulusu uses sour, boiled raw mangoes as a souring agent.

6.: Gongura Pulusu uses the sour spinach ( sorrel) for its sourness

7.: Pesarapappu Pulusu has boiled and mashed mung dal mixed in along with tamarind water

8.: Pappu Pulusu has boiled and mashed tuvar dal mixed in with tamarind water.

9.: Fusion : You can try using a variety of souring agents like gooseberry or even vinegar. Or try using a combination of the above souring agents.

The additives :
A variety of additives are simmered in tamarind water. The cookbook lists below the most commonly used additives in Andhra.

0.: Garlic is cooked into the velluli pulusu

1.: Red Pumpkin gives us gumidikaya pulusu

2.: Eggplant , the much loved vegetable across Andhra gives us the Vankaya pulusu

3.: Okra is slimy and by stir frying it for a few minutes minimizes the sliminess.

4.: Bitter gourd can be made less bitter by rubbing it with salt, resting it for half an hour and washing it to remove excess salt.           

5.: Bottle gourd is cooked into the Anapakkaya pulusu

6.:  Drumstick gives the munnakaya pulusu.

7.:  Mixed Vegetables  : A variety of mixed vegetables can be cooked into the mukkula pulusu. 

8.: Non Veg Chicken and mutton can be boiled first and then simmered into the pulusu. Fast cooking sea food like fish , crab or  prawns can be simmered in the pulusu without prior cooking. Hard boiled eggs are added after scouring  them with a knife so that the flavouring can reach inside the egg. Marinating meats prior to cooking makes them more flavourful.

9.: Fusion : Try using a variety of meats / vegetables / mushrooms  etc.