Pulusu Atukulu / Puli Avul

Ingredients:

Thick Atukulu / Avul - 1 cup

Tamarind water (very thin) - 1/4 cup

Jaggery - 2 spoon

Red chilies - 2

Salt

Grated Coconut - 2 spoons

Mustard seeds, Channa dhal, Urad dhal, Curry, and Coriander leaves for seasoning

Preparation:

1. Mix diluted tamarind water, jaggery, and salt. Make sure jaggery and salt dissolve in tamarind water. Adjust the quantity of tamarind, jaggery, and salt according to your taste.

2. Wash atukul / avul and pour the above tamarind water mixed with jaggery and salt and soak Avul. Make sure just an inch of tamarind water or a little less than that is above the soaked Avul. Soak it for 4 to 6 hours.

3. In a kadai, add oil, splutter mustard seeds, add channa and urad dhal and saute till light brown, saute curry and slit red chilies.

4. Add the soaked Atukulu / Avul and mix it very gently otherwise everything will get mashed. So mix it very gently. A little amount of Avul will get mashed but majorly they should be separate. Check for salt. Cover and cook for 5 to 10 mins.

5. Add chopped coriander leaf and sprinkle grated coconut. Give a good gentle mix and switch off.