1 Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them. 2 Add the chopped onions and green chillis and saute for a minute. Add the taro root pieces and salt and combine. Cook for 10-12 mts or till the onions and taro root are lightly browned. 3 Add chilli pwd, coriander pwd and turmeric pwd and combine well. Add the chopped tomatoes and cook further for another 4-5 mts. 4 Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency. 5 Once cooked, garnish with coriander leaves and serve hot with steamed rice. Preparation: 30 mts Serves 4-5 persons Cuisine: Andhra . 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 green chillis, slit lengthwise 10-12 curry leaves 1 tsp red chilli pwd (adjust) 1 tsp coriander pwd 1/4 tsp turmeric pwd 1 tsp grated jaggery or sugar small lemon sized tamarind, extract pulp salt to taste coriander leaves for garnish (optional) 1 1/2 tbsps oil For poppu/tempering/tadka: 1/2 tsp mustard seeds big pinch methi seeds/menthulu/fenugreek seeds few curry leaves
