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.
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