Garelu are donut shaped lentil fritters. Popular name for garelu is vada / vadai. In Telangana pesarapappu ~ moong dal garelu are a common preparation followed by bobbarla garelu than the minapappu garelu/vada. Garelu are prepared for breakfast, tea time snack and for special occasions. Since these are so popular and liked by many, these are usually made in excess, resulting in leftovers. Garelu do not have a shelf life and that is when pulusu comes to rescue.
What is pulusu?
Pulusu is a tamarind gravy curry usually prepared with vegetables. Bendakaya (okra), sorakaya (bottle gourd), chikkudukaya (borad beans), pullaganda (suran ~ yam), chamagadda (taro ~ arbi ~ colocasia), kakarakaya (bitter gourd), ulligadda (onion) are common vegetables used to prepare pulusu and mixed vegetables are usually not used. Pulsus is usually paired with plain pappu and in some households, pappu is a must preparation whenever pulusu is made.
It is prepared just like any pulusu but without vegetables. Garelu are added after the pulusu is simmered and 5 minutes before turning off the flame. This pulusu is a great way to use up leftover pesara garelu and since garelu are lentil based, it does not require pappu accompaniment. Last time I was in India, amma made garelu pulusu with leftover bobbarla garelu and even that tasted equally good.
Before getting into today’s recipe in this Journey Through the Telangana Cuisine, let me mentioned the other variety of garelu that are equally popular in the region. Unlike the lentil garelu, this variety has a shelf life of at least 2 – 3 weeks. These garelu are made with rice flour, shaped into flat discs and deep fried. Garelu are named after the additional ingredients that go into it.
The most commonly used ingredient is palli ~ peanut and these are called palli garelu. Bobbarlu ~ black eyed peas are also used and these are bobbarla garelu. I shall share bobbarla garelu recipe very soon. These are also known as appalu, billalu and chekkalu. Last year when I attended bloggers meet in Chennai, I took some palli garelu and everyone loved it.
Here is a list of few vegetables, grains and dishes.
Goru Chikkudukaya – Gowar (Hindi) ~ Cluster Beans
Gummadikaya – pumpkin
Gobi puvvu – cauliflower
Gangavalli kura – Purslane
Godumalu – Wheat
Gasaalu – Poppy Seeds
Guddlu – Eggs
Golichina annam (fried rice), goru chikkudukaya koora, gummadikaya koora, gummadikaya pulusu, gangavalli kura pappu, gavvalu, gudaalu, garelu with makkalu and pesarlu,goduma upma
Gavvalu are sweet shell shaped deep fried traditional snack.
Gudaalu are prepared with fresh legumes, dry beans or grains. This is a distant cousin of sundal without grated coconut. Anapakaya / avarekalu is one of the most liked fresh legume for gudaalu and preparation is similar to Indian beans or chikkudu gudaalu. Dry black eyed peas, cow peas, sorghum + black chana, dry corn are a few legumes and grains used to prepare gudaalu. These are a very common and most loved snack in Karimnagar district of Telangana. In the below collage, from top left to right is dried corn + black eyed peas gudaalu and anapakaya / avarekalu gudaalu prepared as an evening snack at my nieces post marriage ceremony this past December. Bottom left is anapa gudaalu prepared by mother this past December and bottom right is kandi ginjalu / frozen pigeon peas gudaalu I made a couple of days ago for dinner.
Garela Pulusu Recipe
- Cutting board & a knife
- 2 teaspoon Oil
- 1 small Onion chopped or ½ cup chopped Onions
- ½– ¾ teaspoon Cumin Seeds
- ½ teaspoon Fenugreek Seeds
- 4 teaspoon Oil
- 4-6 Curry Leaves
- 1-2 tablespoon Fenugreek Leaves opt
- ½ small Onion chopped
- 2 teaspoon Ginger Garlic Paste
- 1 ½ teaspoon Coriander Powder
- 1 ¼ teaspoon Chili Powder adjust to taste
- 1– 1 ¼ teaspoon Salt adjust to taste
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Yogurt
- 2 ½ cups Water
- 2 ½ tablespoon Tamarind Paste I used 3 tablespoon homemade tamarind paste. Adjust tamarind paste to taste. Degree of sourness / tang depends on the tamarind.
- ¼ teaspoon Fenugreek Powder
- 4-6 Garelu broken into 3 pieces
- Cilantro to garnish
- Heat oil in a pan. Add cumin, fenugreek seeds and when seeds change color, add onions. Saute until onions are light brown. Remove from the pan and let cool. Grind to fine paste and keep aside. This should yield 2 – 2 ½ tablespoon of paste.
- In the same pan or in a separate saucepan, heat oil listed under pulusu.
- Add curry leaves, methi leaves and let the leaves change color.
- Add onions and saute until translucent.
- Add ginger garlic paste and saute until the paste is roasted.
- Add ½ the onion paste and saute until paste is roasted.
- Add coriander powder, chili powder, salt, turmeric and mix well.
- Reduce the flame, add yogurt and stir immediately. Gradually increase the flame, continuing stirring until oil begins to separate.
- Mix tamarind paste with water and add this to the saucepan.
- Bring the the gravy to a boil and continue boiling.
- Once the gravy begins to boil, add remaining onion paste, fenugreek powder, mix and continue boiling for 5 – 10 minutes, until desired consistency is reached. Mind you pulusu will thicken as it cools.
- Add broken garelu and continue boiling for another 2 – 5 minutes.
- Turn off the heat, garnish with cilantro and serve with steaming rice.
Tamarind – If using tamarind, use small lemon sized ball of tamarind. Wash and soak tamarind in water for 15 minutes or microwave for 1 – 2minutes. Let it cool and extract the juice. Tanginess of tamarind varies from one tree to the other. Adjust tamarind depending on how sour it is.