This dish combines a bit of sweet from jaggery and heat from the sambhar powder and makes it a sweet-savory dish. This dish does not incorporate any dhal as in the regular sambhar or pulusu. I have learnt this dish from my mother who makes it really awesome. I have tried this pulusu with eggplants and today with brinjals ,and both have turned out to be great. In the eggplant version I just used two medium sized eggplants and the rest of the recipe is just the same. This dish should be a balance of both sweet and hot and if one becomes more it tends to be too sweet or too hot.So try to keep a check on both.Other than that it's a good-to-go recipe.
small onions-2 cups chopped(big & small red onions)
tamarind- lemon size thick extract
jaggery - 2 tsp
sambar pdr-2 heaped tsp(MTR or any good homemade)
salt- to taste
curry leaves&coriander leaves-garnish
mustard -1/2 tsp
hing- a dash
- Heat some oil and fry the onions till dark brown and keep aside in a plate.
- Now again take some oil and fry the brinjals till they completely change color.
- Now mix the onions with the brinjals.
- Pour just enough water to cover the brinjals along with the tamarind extract,jaggery,salt,sambhar powder and mix nicely.Do not pour extra water at all.
- Pressure cook for only one whistle and finally mix in chopped curry leaves and coriander leaves.
- Season with mustard and hing and pour over the thick pulusu.