1 cup Squash cubes
2 Green Chilies
Few Curry Leaves
2 tsp Jaggery
Soak tamarind in hot water and make juice adding less water.
Peel gummidikaye and cut into small cubes. Cut drumstick into 3” pieces. Chop tomato into small pieces.
Take 4 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry for a few seconds. Remove the red chili into a bowl, add 2 tsp of rice flour, 2 tsp of jaggery , 1 tsp sambar powder. Using water mix them all nicely and keep aside.
Then add gummidikaye, drumstick pieces salt, turmeric and 2 cups of water. Bring to a boil and add cut tomato pieces. Let cook till the vegetables are nicely done. Do not overcook, vegetables will lose their shape. Then add tamarind juice and coriander bring to a boil and then add the base already made. Cook for a few minutes more, the liquid will start to thicken and oil will separate then remove from flame.
Check for salt, more jaggery can be added according to taste.
Serve it with hot rice. The tangy of the tamarind juice, sweet of jaggery, hot from the red chili and spices from the sambar powder gives this liquid dish a unique taste.
Other vegetables that fit into this pulusu are anapakaye, ladies finger and brinjal.