This is a simple yet famous and tasty Tamil nadu dish prepared with small onions ( Chinna vengayam )and tamarind juice.We in Andhra prepare this with regular onions as the small onion is not a common vegetable in Andhra markets.But Chinna vengayam are tastier than normal onions.There is very little difference in both the preparations. We in Andhra add little jaggery in almost all types of pulusu veraities, Regular onions are thinly sliced and fried where as in Puli kolumbu small onion is added as it is and fried.The following is the recipe which i follow.
Ingredients:
Tamarind paste – 2 Tablesp,(add 25 ml water to dilute it),
Small onions – 200 Gms,( peeled ),
Jeera – 1/2 Tsp,
Salt,
Methi seeds – A pinch,u
Dhania powder – 1Tablesp,
Red chilli powder – 1 TSP,
Haldi – 1/8 Tsp,
Oil – 3 Tablesp,
Peeled garlic – 6to 8,
Mustard seeds – 1/4 Tsp,
Hing – A pinch,
Curry patta leaves – A small bunch,
Chopped coriander leaves – 1 Tablesp,
Method:
1).Heat oil, add hing, mustard, methi and curry leaves. Fry till mustard splutters, add onion, garlic, fry till onion turns light brown.
2).Add red chilli powder, dhania powder and haldi .Fry for few seconds and add tamarind juice along with salt.
3).let it cook under low heat till onion turns soft and oil is seen at the edges.
4).Sprinkle chopped coriander leaves and remove.
5).Serve with hot plain rice and simple dal.
Tip:
Add a tsp of desi ghee to pulusu before removing from fire.