Tamata Pulusu
Tomato tamarind stew — ripe tomatoes and tamarind cooked together in a thin, brothy stew with onion, green chilli, dried red chilli, a pinch of jaggery, coriander-cumin powder, turmeric, and salt, tempered with mustard seeds, cumin, and curry leaves. The tamata (tomato) provides fresh acidity while the tamarind adds a deeper, more persistent sourness; the jaggery balances both. The Telangana pulusu is thinner and more broth-like than a Andhra curry — it is made to be poured generously over rice so the rice absorbs the liquid. Considered the simplest and quickest pulusu; made when no vegetables are available or time is short. Eaten with mudda pappu and rice as the most minimal, satisfying Telangana meal possible.
Cuisines
Best for
Recipe
Ingredients
| 3 medium | ripe tomatoes |
| 1 medium | onion |
| 2 tablespoons | tamarind pulp |
| 1 tablespoon | jaggery |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 2 teaspoons | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 pinch | asafoetida |
| 1 sprig | curry leaves |
| — | salt to taste |
| 2 cups | water |
| 2 tablespoons | chopped coriander leaves |
Instructions
- 1 Chop the tomatoes and onion finely.
- 2 Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds.
- 3 Once the seeds splutter, add asafoetida and curry leaves.
- 4 Add the chopped onions and sauté until they turn translucent.
- 5 Add the chopped tomatoes and cook until they are soft and mushy.
- 6 Mix in the turmeric powder, red chili powder, coriander powder, and salt.
- 7 Add the tamarind pulp and jaggery, stirring well to combine.
- 8 Pour in the water and bring the mixture to a boil.
- 9 Simmer for 10-15 minutes until the pulusu thickens slightly.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer taste, you can add a small piece of ginger while sautéing the onions.