Indian cuisine · Soups & Stews

Pulusu

Andhra tamarind stew with pumpkin, onion and jaggery, balanced sweet-sour and distinctly spicy.

Ingredients · for 4 servings

• 600 g pumpkin
• 2 onions
• 2 tbsp tamarind paste
• 3 tbsp palm sugar
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1/2 tsp asafoetida (hing)
• 12 curry leaves
• 2 tsp chili powder
• 1 tsp turmeric
• 2 tsp coriander powder

Instructions

1. Peel and deseed the pumpkin and cut into 3 cm chunks, cut the onions into wedges, and dissolve the tamarind paste in 600 ml warm water.
2. Heat oil in a pot, let the mustard seeds pop, then toast fenugreek seeds, asafoetida and curry leaves for 30 sec. until the fenugreek turns light brown.
3. Add the onion wedges and fry for 5–6 min. until the edges brown, then stir in turmeric, chili powder and coriander powder and toast for 30 sec.
4. Add the pumpkin chunks, tamarind water and salt and simmer covered for 15 min. until the pumpkin is soft but not falling apart.
5. Stir in the palm sugar and reduce uncovered for another 8–10 min. until the broth turns lightly syrupy and sweetness, sourness and heat are balanced.
6. Let the stew rest for 10 min. so the flavors settle, and serve lukewarm with rice.