Palakura Pulusu Koora/Spinach-Tamarind Gravy

Palakura pulusu koora is one such forgotten dishes, which has made way into our kitchen after a really long time. I am told that my grandma used to make this when my mom was little!! But after I got married, I observed that pulusu koora was fairly regularly made at my in-laws place. Credit goes to my mother-in-law who has taught me this delicious dish which is sure to win hearts :)

Pulusu koora is usually made with Thotakoora (amaranth leaves) but since we don't get thotakoora very often in our area I make it with Palak. One more reason I make this with palak is because of the health benefits of Palak. This is how I make it as per my mother-in-law's recipe..

Ingredients -

Palak (Spinach) shredded 2 cups
Onion finely chopped 1 medium
Tamarind juice 3 Tbsp
Turmeric 2 pinches
Green chillies 2-3 vertically slit (or as per taste)
Jaggery grated or Sugar 1 Tbsp
Roasted Sesame Seed powder 2 Tbsp
Chick pea flour(Besan) or Rice flour 1 Tbsp
Salt as per taste
Coriander leaves chopped for garnish
Seasoning (any vegetable Oil, mustard seeds 1/2 tsp, methi seeds (fenugreek) 10-12 , Urad dal (minappappu) 1 tsp, jeera, hing(Asafoetida), cury leaves)

Method of preparation -

In a hot skillet, add the seasoning and after it is done, saute the onions until they are golden brown, and add the washed and shredded Palak and saute until they are cooked.

Add Tamarind juice, turmeric, green chillies, jaggery, roasted sesame powder and salt. Mix them well and add water if needed.

Check for salt and keep stirring until it is boiling for atleast 3 min.

Mix besan or rice flour in 3 Tbsp of cold water in a different cup to make a lump free batter and add it to the pulusu while mixing it briskly. If it is not mixed properly, there would be lumps of besan/rice flour mixture.

Let it cook for a couple min more and switch off the flame. The end product should be in a semi solid consistency (like idli batter). It doesn't hurt even if it is a little runny :).

Garnish it with coriander leaves and serve it over steaming rice and ghee!



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