Thakkali Thella Pulusu / Tomato Coconut Gravy Recipe
Thella pulusu and vatti pulusu are the two most popular Reddiar curries (kozhambu / pulusu). While growing up, I definitely liked the milder thella pulusu but now, home food means a good thoran with vatti pulusu. Ah yumm. My aatha (amma's amma) used to make the best vatti pulusu (the recipe of which my sis has shared here).
This recipe is actually very similar to Arch's tomato saar recipe that I had posted pics of the other day. But there are some minor differences that make them taste significantly different.
Considering Reddiars are kinda going extinct, I really should have posted this long back but here goes anyway. I couldn't ask aatha for her exact recipe before she passed away but amma has a pretty good approximation of the recipe so sharing that here.
You can add any vegetable of your choice, the most popular ones being tomatoes, drumsticks, brinjal, etc. I made my favourite, the tomato version with drumsticks.
Thakkali Thella Pulusu
Serves 4
What I Used:
1 big tomato, cubed
1 drumstick, cut into 4" pieces
1 cup tamarind water (from a small lime-sized ball of tamarind)
Salt to taste
Grind to a paste:
1/2 cup grated coconut
4-5 shallots / ulli
1/2 tsp jeera
2 dry red chillies
A pinch of turmeric
1 clove of garlic
For tempering:
2 tsp oil
A few fenugreek seeds / uluva / menthayam
1/4 tsp mustard seeds
A few curry leaves
4-5 sliced shallots
How I Made It:
1. Take the tamarind water in a kadai and add the tomatoes and drumsticks to it along with salt. Bring to boil.
2. Add the ground masala paste to this and continue to boil on sim until the drumsticks are soft. This should take about 12-15mins. Add water as necessary to keep the consistency right (same consistency as sambar). Remove and set aside.
3. Heat oil and add all the ingredients for tempering. Once the mustard seeds have popped and the fenugreek seeds are roasted (take care not to burn them!), dunk them into the gravy. Mix well, adjust salt.
Serve hot with rice, mezhukkupuratti and pappadom.
On other news, I am giving away a waffle maker in MMKT and the last date to enter is April 25th 2010 - midnight SG time (GMT + 8:00). So HURRY!
1 big tomato, cubed
1 drumstick, cut into 4" pieces
1 cup tamarind water (from a small lime-sized ball of tamarind)
Salt to taste
Grind to a paste:
1/2 cup grated coconut
4-5 shallots / ulli
1/2 tsp jeera
2 dry red chillies
A pinch of turmeric
1 clove of garlic
For tempering:
2 tsp oil
A few fenugreek seeds / uluva / menthayam
1/4 tsp mustard seeds
A few curry leaves
4-5 sliced shallots
How I Made It:
1. Take the tamarind water in a kadai and add the tomatoes and drumsticks to it along with salt. Bring to boil.
2. Add the ground masala paste to this and continue to boil on sim until the drumsticks are soft. This should take about 12-15mins. Add water as necessary to keep the consistency right (same consistency as sambar). Remove and set aside.
3. Heat oil and add all the ingredients for tempering. Once the mustard seeds have popped and the fenugreek seeds are roasted (take care not to burn them!), dunk them into the gravy. Mix well, adjust salt.
Serve hot with rice, mezhukkupuratti and pappadom.
On other news, I am giving away a waffle maker in MMKT and the last date to enter is April 25th 2010 - midnight SG time (GMT + 8:00). So HURRY!
Posts
Nice recipe Nags....Am planning to make this today. Am out of coconut today. Is it essential?
ReplyDeleteYes its very essential, unfortunately. Don't make it without coconut :)
ReplyDeletelove this soupy dish. looks perfect and soothing for this season.
ReplyDeletei'd surely love this ....all my fave ingredients.
ReplyDeletei made something with drumsticks n tomatoes in a mustard gravy , n this looks like i need to go for this one too now.
I have drumsticks in the freezer and this jus tlooks so so yummy. i can imagine enjoying this with plain rice.
ReplyDeleteI love the new look! So organized & professional looking! V. cool.
ReplyDeletewow the gravy looks delicious ...........
ReplyDeleteI love anything with drumstick ... looks good
ReplyDeleteBookmarked ! I have frozen drumsticks and frozen (sigh :( ) coconut. this sounds yummy and good for the unusual rainy weather here in Los Angeles!
ReplyDeleteReally...are reddiars becoming extinct soon? So, is pulusu like sambar or more like Vetha Kuzhambu but with coconut? Pic looks gorgeous!
ReplyDeleteYummy!! Beautiful photo too.
ReplyDeleteThanks Me :)
ReplyDeleteNever had this before, sounds delicious with some hot rice and ghee!
ReplyDelete