This dish is a seasonal speciality of Andhra kitchens and is universally served
If you are trying to cut back on sugar, you can replace the jaggery in the recipe with an artificial sweetener.
- Ripe mango, peeled and cubed (1 cup)
- Tamarind (imli) pulp (a lemon-sized ball)
- Jaggery (gud), powdered (1 tsp)
- MTR Sambar Powder (1 tsp)
- Rice flour (2 tsp)
- Yellow mustard seeds (sarson) (½ tsp)
- Cumin seeds (jeera) (¼ tsp)
- Fenugreek seeds (methi dana) (¼ tsp)
- MTR Haldi Turmeric Powder (a pinch)
- Dry red chillies (sabut lal mirch) (1)
- Curry leaves (kadipatta) (1 sprig)
- MTR Lal Mirch Red Chilli Powder (½ tsp)
- Asafoetida (hing) (a pinch)
- Green chillies (hari mirch), slit vertically (2)
- Salt (to taste)
- Oil (1 tsp)
- In a kadhai, boil water and add in the ripe mango pieces, salt, the MTR Haldi Turmeric Powder, the MTR Lal Mirch Red Chilli Powder and the MTR Sambar Powder and allow it all to cook.
- In a cup, carefully mix the rice flour with water and the powdered jaggery, while avoiding forming lumps. Keep aside.
- Once the mango pieces have cooked well and turned mushy, add in the rice flour water and tamarind pulp and cook for a minute more. Turn off the flame.
- In a separate kadhai, heat oil and add in the methi dana. Once it has turned maroon in colour, toss in the sarson. When it starts to splutter, add in the jeera, kadipatta, green chillies and hing, and then turn off the flame.
- Add this seasoning to the Pulusu.
- Serve hot with hot rice and ghee.