To start creating the Pulusu Pulkadala recipe | Spring onion curry, in a pan, dry roasted coriander seeds, mustard seeds, cumin seeds, hay seeds separately and grinds in a fine powder. Keep aside once they are roasted to aromatic.
In the same pan, add oil, once it is hot over medium low heat, temperament with mustard seeds. Once they embrace each other, they add cumin seeds, red peppers, zipper and add spring onions (white part+green part) cut into small pieces. Fry until they become soft and reduce the size over low heat.
Add about 2 cups of water and lead to a boil. Add the salt puree, turmeric, tamarind and let it boil for about 2 minutes.
In a bowl, mix gramflour and a spoonful of dust prepared with little water without lumps and add to boiling mixture.
Let it boil for another 2-3 minutes and serve. Serve the Pulusu Ullikadala recipe | Spring onion curry on a winter day and serve with hot steam rice and clarified butter, together with the recipe of Andhra Gongura Pachadi and the Kakarakaya recipe in Andhra style (frying frying frying style).
