This is a delicious way of making sweet potato pulusu/soup. Sesame seeds enhance the taste.
Ingredients
4 medium size sweet potatoes
1 medium onion
handful of finely chopped cilantro
lemon size ball of tamarind or 2 tbsp tamarind paste
2 tbsp of jaggery or stevia or any good sweetener of your choice
1 tsp coriander powder
2 tbsp sesame powder
1/2-1 tsp red chili powder
1 tbsp of besan or chickpea flour
1/4-1/2 tsp of turmeric powder
salt to taste
2 tbsp oil or ghee
1 tsp chana dal
1 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2-3 red chilies
a pinch of hing
few curry leaves
4 medium size sweet potatoes
1 medium onion
handful of finely chopped cilantro
lemon size ball of tamarind or 2 tbsp tamarind paste
2 tbsp of jaggery or stevia or any good sweetener of your choice
1 tsp coriander powder
2 tbsp sesame powder
1/2-1 tsp red chili powder
1 tbsp of besan or chickpea flour
1/4-1/2 tsp of turmeric powder
salt to taste
2 tbsp oil or ghee
1 tsp chana dal
1 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2-3 red chilies
a pinch of hing
few curry leaves
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Preparation
Cut the onion into long strips
Peel and cut sweet potato into round discs. Immediately put them in salt water to avoid discoloration.
Chop cilantro finely.
Dry roast sesame seeds and coarsely powder them.
Extract juice from tamarind or you may use tamarind paste.
Procedure
Place a vessel and put it on medium heat. Take oil or ghee into the vessel and when it is hot, add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds are spluttering add chana dal and urad dal. Keep stirring. When the chana dal is about to change color add red chili by cutting into pieces, hing/asafoetida and curry leaves. Add onions and saute for a minute. Then add sweet potato and stir. Add salt, jaggery/stevia and some water. Mix it well and cook on medium flame covered for a few minutes until the sweet potato is slightly soft. Then it is time to add other ingredients.Add tamarind paste, coriander powder, sesame powder and red chili powder. Mix besan with some water without lumps and add it to sweet potatoes. Give a stir immediately so it will not form lumps. Now add more water if needed to bring it to your desired consistency. At this point give a taste test and adjust all the tastes. Add salt or jaggery or tamarind or red chili powder to bring the balance that you want. Let it boil for 10 more minutes in low flame. Add cilantro. Add 1/2 a tsp of ghee on top of pulusu for more flavor if you want. Switch off the flame. Serve it with rice. Enjoy the mouthful of taste.
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Cut the onion into long strips
Peel and cut sweet potato into round discs. Immediately put them in salt water to avoid discoloration.
Chop cilantro finely.
Dry roast sesame seeds and coarsely powder them.
Extract juice from tamarind or you may use tamarind paste.
Procedure
Place a vessel and put it on medium heat. Take oil or ghee into the vessel and when it is hot, add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds are spluttering add chana dal and urad dal. Keep stirring. When the chana dal is about to change color add red chili by cutting into pieces, hing/asafoetida and curry leaves. Add onions and saute for a minute. Then add sweet potato and stir. Add salt, jaggery/stevia and some water. Mix it well and cook on medium flame covered for a few minutes until the sweet potato is slightly soft. Then it is time to add other ingredients.Add tamarind paste, coriander powder, sesame powder and red chili powder. Mix besan with some water without lumps and add it to sweet potatoes. Give a stir immediately so it will not form lumps. Now add more water if needed to bring it to your desired consistency. At this point give a taste test and adjust all the tastes. Add salt or jaggery or tamarind or red chili powder to bring the balance that you want. Let it boil for 10 more minutes in low flame. Add cilantro. Add 1/2 a tsp of ghee on top of pulusu for more flavor if you want. Switch off the flame. Serve it with rice. Enjoy the mouthful of taste.
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