Chamagadda (arbi) pulsu

Ingredients:

Arbi-8 small
Onion-2 medium
Tamarind-big lemon size
Green chillies-3
Ginger garlic paste-1 tbsp
Turmeric-pinch
Corriander powder-1 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Methi seeds-1/4 tsp
Salt-to taste
Red chillies-3
Jaggery or sugar-1 tsp or to taste
Oil-3 tbsp
Curry leaves-15
Hing-pinch
Corriander-to garnish

Method:

1. Wash arbi and cut into half.
2. Pressure cook with a pinch of salt and enough water for 8 whistles. Pressure cook time depends on the arbi type and 8 whistles work for me.
3.Once the pressure is gone, drain water. Wash with cold water and peel the skin off. 4. Cut each arbi into four pieces and keep them aside.
5. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds and allow them to splutter.
6. Add dried red chillies, hing and saute for few sec.
7. Add finely chopped onions, finely chopped green chillies, curry leaves, turmeric, salt and ginger garlic paste. Mix well and cook till onions are brown.
8. While the onion cooks, extract tamarind juice and keep it aside.
9. After the onion is cooked and brown, add tamarind juice and mix well.
10. Add enough water and adjust for salt and jaggery to taste.
11. Let the mixture boil for couple of minutes.
12. Add arbi pieces and mix well. Cook with a closed lid for 5 min.
13. Check for all spices and turn off the stove.
14. Garnish with corriander and serve with rice. Enjoy the delicious pulsu.