Menthula Pulusu is one of the many varieties of pulusu's that Andhra food is graced with. As the name suggests, the main ingredient here is Menthulu or Methi seeds. They add a light tangy flavor to the recipe. But care should be taken in adding them too many can give a bitter taste ! This Pulusu is very simple to make, unlike sambar it does not need any cooked dal and can be made in a jiffy.
- 2 Tbsp - Menthulu/Methi Seeds
- 2 Tbsp - Toor Dal
- 2 tsp - Turmeric Powder
- 2 nos - Red Chillies
- 2 Tbsp - Kachikaya/Manathakkali Vathal
- 1 Tbsp - Oil
- Lime sized ball of Tamarind
- Salt to taste
- Soak the Tamarind in some warm water. If using a microwave, place the tamarind and water in the microwave for about 1 min and let it cool. Extract the pulp and set aside.
- In a pan, heat the oil and add the rest of the ingredients and saute till the toor dal and methi seeds turn a slight red color.
- Now add the tamarind extract and salt. Let the mixture boil till the raw smell of tamarind vanishes.
- Now add enough water to dilute the strong tamarind taste and allow it to boil for a few minutes.
- If you want the pulusu to be thick in consistency then add a spoon of flour to it and let the whole mixture come to a boil.
- When adding the flour, take the flour in a small cup, add water to it and mix well to get rid of the lumps and then add it to the Pulusu. Any kind of flour can be used: Rice/Wheat/Maida/Corn flour
- You can also add Bhendakaya/Bhendi instead of kachikaya or plainly skip both. The main taste of the pulusu is due to the Menthulu and these are extra add-ons.
- I have used Kachikaya in this recipe but any kind of vathal (dried vegetables) like Sundakai etc can also be used. I am not sure if everyone is aware of this ingredient(kachikaya) . Its the dried form of a fruit. The fruits look like tiny versions of tomatoes. They are called Manathakkali vathal in Tamil. My mother used to fry these in a little bit of ghee and mix it with plain rice for us when we had complains of mouth ulcer or stomach aches. Will try posting more on this ingredient soon.