Authentic Hirvamath Pulusu Recipe | Delicious Vegetarian Green Gram Stew

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Dive into the rich flavors of South Indian cuisine with this Hirvamath Pulusu recipe. A delectable vegetarian stew made with green gram, infused with aromatic spices. Perfect for a wholesome, hearty meal that captures the essence of traditional South Indian cooking.

CourseCuisineServingsPreparation TimeCooking TimeCalories
Main CourseAndhra Pradesh415 minutes40 minutes250 kcal

Ingredients:

  • 1 cup green gram (moong dal), soaked
  • 2 cups mixed vegetables (carrots, beans, potatoes), chopped
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1/2 cup tamarind pulp
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp asafoetida (hing)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • A handful of curry leaves
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Method:

  1. Cook the soaked green gram and mixed vegetables in a pressure cooker until soft. Set aside.
  2. In a deep pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, fenugreek seeds, asafoetida, and curry leaves.
  3. Add chopped onions and sauté until golden brown. Add slit green chilies and tomatoes, cooking until tomatoes are soft.
  4. Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook the masala until the oil separates.
  5. Add the cooked green gram and vegetables to the pan. Mix well.
  6. Pour in tamarind pulp and bring the mixture to a boil. Adjust the consistency by adding water if needed.
  7. Sprinkle garam masala and let the pulusu simmer for 10-15 minutes on low heat.
  8. Garnish with fresh coriander leaves before serving.
  9. Serve hot with steamed rice or your favorite Indian bread.

Enjoy the delightful flavours of this Hirvamath Pulusu, a true celebration of South Indian vegetarian cuisine!

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