Karam Pulusu

Prep and Cooking Time: 45-50mins

Serves: 4-5 persons

Ingredients

Onions- 1 ½ large, chopped (keep aside 2 tbsp chopped onion for gram flour batter and seasoning)

Green Chillies- 2, slit and cut

Tomatoes- 2-3, medium, chopped

Coriander Leaves- 2 tbsp

Tamarind- 1 big lemon size tamarind pulp

Ginger- ½ inch size, chopped

Ginger Garlic Paste- ½ tsp

Gram Flour/Besan- 2 cups

Baking Soda- 1 pinch

Dry Red Chillies- 2

Cumin Seeds/ Jeera- 1 tsp

Peppercorns /Miryalu- 1tsp

Sesame Seeds/ Nuvvulu- 1 tsp

Coriander Seeds/ Dhaniya- 1 tsp

Fenugreek Seeds/ Methi- ¼ tsp

Dry Coconut Powder-1 tsp

Turmeric pwd- ½ tsp

Red chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 2 cups for frying the bhajjis

-1 tbsp for the seasoning

Method

• Take the chopped onion, green chillies, ginger, peppercorns, cumin seeds, sesame seeds and coriander seeds and blend into a fine paste by adding sufficient water and ¼ tsp salt.
• Squeeze the tamarind juice out of the tamarind pulp and add about 3-4 cups water and add turmeric pwd, red chilli pwd and salt to taste and keep aside.
• Take the gram flour, 1 tbsp finely chopped onions, coriander leaves, 1 tsp red chilli pwd, ginger garlic paste, baking soda, and salt to taste and add water to make a thick batter.
• Heat oil in a pan and make small rounds (about 1 ½ inch in size) out of the batter and deep fry them until they turn golden brown and keep them aside.
• Add the onion masala paste and dry coconut pwd to the tamarind juice and allow it to boil on a medium flame for about 6-8mins.
• Seasoning: Heat oil in a pan and add fenugreek seeds, dry red chillies and once they splutter add 1 tbsp chopped onions and fry until the onions turn transparent then add tomatoes and cook until they become tender. Add the seasoning to the tamarind juice.
• Finally add the gram flour bhajjis to the Karam Pulusu and allow the bhajjis to soak in the pulusu for atleast 20-30mins.
• Karam Pulusu tastes appealingly delicious when served with hot rice.