Green Peas And Drumstick Puli 2 Recipe, Mattar Sabji, How To Make Green Peas And Drumstick Puli 2 Recipe

Green peas and drumstick puli is a south Indian recipe and great side dish for rice. Green Peas and Drumstick Puli is a very yummy, tangy side-dish made with drumstick and green peas cooked in spicy and tangy gravy of varied spices, ginger garlic flavor, tamarind smack and sweetness from jaggery. This is a pleasant amalgamation of mixed flavors that gives a super zest to the palate. 

This spicy and tangy gravy dish is a wonderfully flavoured dish where the drumsticks and green peas are cooked in a seasoning of mustard, cumin seeds, spiced with red chillies, red chilli powder, coriander powder, jeera powder; flavoured with garlic and fresh curry leaves and thick tamarind pulp added to make a nice tangy sweet sauce. A little jaggery is added to balance all flavours rightly. The cooked drumsticks are just juicy, luscious and explode with exotic flavours on bite.

Recipe:  Green Peas and Drumstick Puli 

Ingredients: 

Directions:

1. Add some oil in a pan and when the oil gets hot, add some mustard seeds. When the mustard seeds start spluttering, add few red chillies, cumin seeds. When cumin seeds sizzle, add very little fenugreek seeds.
2. Add onion slices, little salt and sauté well until translucent. Add turmeric powder, curry leaves, ginger garlic paste and slit green chillies.
3. Add drumsticks, mix and then add some water. Add coriander powder, cumin powder, red chilli powder and mix. Cover the pan with a lid and cook for about 4-5 minutes until the drumsticks are half cooked.
4. Add tamarind juice, piece of jaggery, boiled green peas and mix. Cover the pan with the lid and again cook for about 4 minutes until the drumsticks are done.
5. Add chopped coriander leaves, mix and then switch off the flame.
6. Serve with hot rice with plain dal on side.

Puli or Pulusu is a common dialect in every South Indian household. You can make a variety of puli recipes with eggplant, okra, arbi etc. This word is usually used when a dish is made using tamarind. Pulusu means a sauce made of tamarind pulp having a tangy sour flavour. A bit of jaggery or sugar added into the sauce enhances the aroma and taste of the sauce and balances the other spices well. Tamarind is the key ingredient in making the puli or pulusu.

Often tamarind juice or pulp is widely used in preparing various South Indian gravies and stew based preparations. Tamarind is delicately sweet and sour. The juice or pulp is flavoured in various hot and sour soups as well as marinades. They are also used for making sambar and rasam, two vital dishes from the South Indian cuisine. Tamarind is also added to a variety of chutneys to enhance the sour taste in the dish.

It is a popular food in Asia, Latin America and the Caribbean and is used as a spice in the local cuisines. The health benefits of tamarind juice are many. It is rich in vitamin C, vitamin B, carotenes, antioxidants and minerals like potassium and magnesium. The high vitamin C content acts as an immune booster, helping the body to fight of viral infections like the common cold and fevers.

Do give it a try and make this dish which will surely be the highlight of all dishes.

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