RIDGE GOURD PULUSU / BEERAKAYA PULUSU

Ridge gourd ., today  I want  to try  some thing different  with  beerakaya  not dal or  chutney , so what  to  do ...............................

Ya  ; ) I remember  one  dish  that  is  pulusu for  our Andhra but  "Tharkari charu" for  our  Karnataka  people which  they  prepare  for  rice  . I  use  to  eat  this  in  my  aunt  house  who stays  opposite  to  my house , she  is  one  of  the best  cook  and  good  human , my son was very small  and  use to call her dhanimma aunty  as they have  so many trees  in  their house . Why all this sorry  we  will jump to  our  recipe friends  check  this  perfect banglore  style of  " Beerakaya  pulusu "

Ingredients - 

• Ridge gourd - 1 long
• Toor dal - 1 cup
• Onion - 1
• Tomato - 2
• Garlic pods - 18
• Oil - 2 tsp
• Tamarind - 3 tsp
• Jaggery - 2 tsp
• Turmeric - 1/4 tsp

Talimpu - 

• cumin seeds - 1/3 tsp
• mustard seeds - 1/3 tsp
• urad dal- 1/3 tsp
• curry leaves - 1 string

Home  made  masala 

• Coriander seeds - 2 tsp
• Cumin seeds - 1 tsp
• Black pepper pods - 9 
• Green chillies - 4
• Fresh  coconut - 1/2 coconut /  1 cup 

Fry  all  in a pan  with out  oil for 5 mint's  and  Ground  it  into a fine  paste 

and  keep  aside 

Preparation  of  pulusu -

• First  wash  tamarind  and  soak  into  warm  water and  keep  the  pulp aside
• Peel  and  wash  and  chop  beerakaya  into  pieces 
• Peel  and  wash  and  chop  onions into  pieces .
• Peel  the  garlic pods and  keep aside 
• Take  a  pan  add oil  and add  all talimpu  ingredients  in an  order 
• And add  garlic  pods , and chopped onions  and  when fry 
• And  once   fry  add  to  it  beerakaya   and  fry  for 5 mints on medium flame , then  add  chopped tomato   and  fry  for  more  3 mints  and remove  from  heat 

  Now  in  pressure  cooker  take  toor  dal  and  wash  them  with  fresh  water  and  drain  them  and  add  2 1/2 cups of  water  and  add  turmeric powder and  add  prepared  vegetable  stuff  

 

to  it  and  close  the  lid  and  lit  the  flame  and  wait  for  two  visils  to  come and  remove  from  heat 

• When  the  pressure  is  gone  open  the  lid  and  add  sufficient  salt , tamarind  pulp and  jaggery  and  home  made  masala  paste  and  mix  well  with  a  laddel  
• Add   water  to  it  according  to  your  consistency 

{I had  medium thick ness} 

• Now  again  keep  the  cooker  on  the flame and  cook  until  bubbling  and  then  remove  from  heat 

 

• Transfer  this  to  a  serving  bowl  and  serve  to  steamed  rice  with  a drop  of  ghee if  prefered.