Tuesday, March 22, 2011

Kobbari Pulusu (Coconut cooked in Tamarind sauce)

Coconut (medium size)half coconut (grated)
Semi thick tamarind pulp 1/2 cup
Green chillies6-10 (according to taste)
Sesame seeds1 tbsp (hipped)
Onions1/2 cup (chopped)
Turmeric1/2 tsp
Salt to taste
Garlic10-12 (peeled)
Oil2 tbsp
Tempering seasoningsUrad dal - 1/2tsp
Mustard’s - 1/4tsp
Methi seeds - few
Cumin seeds - 1/4tsp
Curry leaves - 2 strings
Cilantro2 tbsp chopped

  • Heat oil in a bottomed kadai. When oil is hot add peeled garlic. Fry till garlic turns to light golden in color. Then add tempering seasonings and curry leaves. Fry it for few movements.
  • Add turmeric and onions. Saute till onions are semi fried.
  • Add tamarind juice and 1.5 to 2 cups of water. Boil till raw smell of tamarind disappears.
  • Mean while grind coconut, sesame and green chillies in mixer jar and grind into fine paste. Add this paste to tamarind sauce gravy and mix well.
  • Continue  it to boil till garlic is cooked and till gravy thickens.
  • Off the flame and garnish with chopped cilantro.
  • Serve hot with plain white rice or roti.

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