Bottle Gourd Pulusu

1. 1

   Prepare the tamarind extract

   • a.Soak the tamarind ball in 1 cup of hot water for 15 minutes. Once softened, squeeze the pulp thoroughly with your fingers to extract all the juice. Strain this liquid through a fine-mesh sieve into a bowl, pressing the pulp to get a thick extract. Discard the solids and set the extract aside.
2. 2

   Cook the bottle gourd

   • a.In a medium-sized pot or kadai, combine the bottle gourd cubes, chopped onion, slit green chillies, turmeric powder, and salt. Add 2 cups of water, stir well, and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 10-12 minutes, or until the gourd is tender but still holds its shape.
3. 3

   Simmer the pulusu

   • a.Pour the prepared tamarind extract into the pot with the cooked gourd. Add the jaggery and red chilli powder. Stir gently to combine all ingredients. Let the pulusu simmer uncovered over medium-low heat for 8-10 minutes, allowing the flavors to meld and the raw taste of the tamarind to cook off.
4. 4

   Thicken the stew

   • a.In a small bowl, whisk the rice flour with 3 tablespoons of water to create a smooth, lump-free slurry. While stirring the pulusu continuously, slowly pour in the rice flour slurry. Continue to cook for another 2-3 minutes until the gravy thickens slightly. Turn off the heat.
5. 5

   Prepare the tempering (tadka)

   • a.Heat oil in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then, add cumin seeds, urad dal (if using), and fenugreek seeds. Sauté for 30-40 seconds until the dal turns light golden. Add the broken dried red chillies, hing, and curry leaves. Sauté for another 15 seconds until the curry leaves are crisp.
6. 6

   Combine and serve

   • a.Immediately pour the hot tempering over the prepared pulusu. Stir gently to incorporate. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with steamed rice and a side of papad or fried vadams.

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