Peanut Kara Pulusu is a tangy gravy served with steamed rice and is a delicious dish made with boiled peanuts. The crunchy peanuts make a nice add on to the gravy when eaten with rice.
Pulusu is a tangy gravy made with tamarind base in Andhra mostly spiced with red chili powder and coriander, unlike the Tamilian version where Sambar Powder is added. This gravy ends up being quite tangy and makes a refreshing change after the Pappu and vepudu Kuralu we make.
We consume quite a lot of peanuts on a monthly basis. During the season, apart from eating boiled peanuts, we find out ways to include these nuts on our menu. So we make this Veru Senagala Pulusu or Peanut Pulusu. The important point to remember is to undercook the peanuts as we want it crunchy and not end up as paste.
One of the other frequent questions asked when we talk about Tamarind based Pulusu or Kara Kuzhambu, is the amount of Tamarind. Readers mostly ask about the amount of Tamarind to add. I mostly soak about 2 inches of Tamarind and extract the pulp. This is also a gravy where you can always check and adjust seasoning. So just go ahead and make it!
I realized that I don’t have this Pulusu on the blog when I had shared my lunch on Instagram. I thought it was there and when I checked I don’t seem to have many of the different Pulusu or Kuzhambu we make at home.
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Andhra Pulusu is the same as Tamilian Kolambu. The only difference is adding the spice powders separately. Add sambar powder gives a different taste as well.
Since the gravy ends up being quite liquid, we add rice flour mixed in water and cook it just for few minutes else you will end up with a very thick gravy. The trick is in having the not too thin or not too thick gravy that you can mix with rice and eat.
In Tamil cuisine, this gravy is referred as Verkadalai puli kuzhambu or Verkadalai Kara kuzhambu as well.
We are starting our BM#107 Week 3, where I decided to do Pick one and do 3, I picked up Andhra and will feature three different dishes from the state. I will be sharing the frequently cooked dishes in my home.
And if you are wondering why I am sharing cropped up images of this dish, it is because this is part of the Thali that will be featured in April 2020. I had to share it now as there were a lot of requests for this recipe.
Step By Step Pictures for making the Pulusu
Peanut Kara Pulusu
2 cups Peanuts / Groundnut/ Verkadalai
1 cup Shallots / Sambar Onion
Handful Curry Leaves
2 to 3 tsp Cooking Oil
1/8 tsp Asafoetida / Hing
1 tsp Mustard Seeds
1/4 tsp Urad Dal
3/4 tsp Fenugreek Seeds / Methi Seeds
5 to 6 cloves Garlic
1 cup Tomato finely chopped
1 tsp Tamarind Extract
1.5 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
Salt to taste
1 tsp Rice Flour
First of all, shell the nuts and wash the peanuts. Take the washed peanuts in a pressure cooker and cook for a whistle.
Basically, the nuts should still be crunchy and not overcooked
In a Kadai heat oil and temper with mustard, urad dal, methi, curry leaves, and hing.
Next, add the peeled onions and saute well till it turns slightly brown.
Now add the finely chopped tomatoes and simmer till it turns mushy.
Add all the spice powders and cook well.
Extract the tamarind and add with water as you require consistency.
Bring to a boil and add the cooked peanuts.
Simmer for 5 to 7 mins.
Finally, mix the rice flour in 1/4 cup water and add to the simmering gravy.
Cook for another 5 to 7 mins.
Serve hot with steamed rice.