Little pearl onions aka shallots have an intense flavor and give curries and intense flavor, be it vegetarian or meat based. I use them a lot in my regular cooking and today’s recipe has shallots as the star ingredient.

It’s a green(s)-intensive menu this week. Yesterday, it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.

The flavor combination of today’s recipe is intriguing and enticing. Simple everyday Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds.

At home, we enjoy taro root cooked in a tangy tamarind sauce aka pulusu. I also enjoy this starchy tuber when it takes the form of a stir fry or chips seasoned with chilli powder and salt.

Vegetables cooked in bellam (teeya) pulusu aka stew absorb the flavors of spices beautifully and literally melt in the mouth. The mukkalu aka cut vegetables have a savory-sweet-tangy flavor from the spices, jaggery and tamarind which are the main flavor enhancers. A typical Andhra preparation and a popular one in our parts. The recipe I’m [...]

Pulusu in Telugu means ‘pulupu kura’ meaning sour curry. Tamarind pulp (Chintapandu) is the main ingredient in Andhra pulupu kurallu which gives the dish a tangy flavour. Jaggery or sugar is also used in some of the pulupu dishes which imparts a sweet and sour flavour to the dish. Andhra cuisine consists of at least [...]