Kobbari Pulusu,this is my first post in July..I was busy with long weekend,went to Yosemite National Park,had good time and enjoyed the nature's beauty, and after that we sent our laptop to servicing and I didnt feel like blogging in m hubby's laptop but finally wanted to post this recipe today.
Kobbari Pulusu is my Pedamma's(mom's elder sister) recipe.One of my favourite dish,whenever I go home for holidays she used to make this and send,their home is just 20kms from the place we stay.After marriage I missed her food,called her and asked her for this recipe.This is easy one and tastes delicious with Plain Dal and Hot rice.Here is the recipe...
Fresh Grated Coconut: 1.5 cups
Seaseme Seeds: 1 spn
Uncooked Rice: 1 spn
Green Chillies:5 no
Tamrind Juice:3/4 cup(I used freshly squeezed juice from a small lemon sized Tamrind)
Urad dal:1 spn
Mustard Seeds:1/2 spn
Cumin seeds:1 spn
Green Chillies:3 no(cut)
Red Dry Chillies:2 no(cut)
Curry Leaves:10 no
Onion:1 medium(cut)I used shallots
1.Take a blender,fresh grated coconut,seaseme seeds,green chillies,rice,salt to taste and make it to a smooth paste.Add water to make it into smooth paste.
2.Put a pan on flame,add oil,when hot add cumin seeds and when they splatter add urad dal,mustard seeds and fry till they turn golden brown color,add in the shallots/Onion,red chillies,green chillies,curry leaves,hinge and fry till onions turns transulante.
3.Add the blend smooth coconut and seaseme seeds paste mix well and pour the tamrind jucie,stir well and let it boil on medium flame,add jaggery and stir well and boil it till oil oozes out.
Turn Off the flame and serve it hot with Plain Dal and hot rice.
Make sure that the entire process should be done on medium flames else the coconut paste will easily get burnt.
U can even add minapa vadiyalu(urad dal vadiyalu) to the pulusu jst before 10 mins when you are ready to serve,the crispiness of this vadiyalu gives extra taste to the dish.I bought from India.