Andhra Peethala Pulusu (Crab cooked in tamarind sauce)

Ingredients

Crabs : 3

Onion : 1

Green chilles : 2 (slit length wise)

Tamarind pulp : 1 and half tbsp

Turmeric powder : ½ tsp

Ginger garlic paste : 1 tsp

Coriander powder : 1tsp

Cumin powder : ½ tsp

Red chilli powder : 1 tsp (adjust)
Brinjals: 2 small (make each brinjal into 3 pieces)

Curry leaves : few

Coriander leaves : for garnishing

Salt : To taste

Water : 2 cups

Oil : 4 tbsps

Process

• Clean and cut the crab, keep it aside.
•  Cut the onion and grind it in a blender, do not make it a very smooth paste. 
• Heat oil in a vessel. Once it is hot add curry leaves, slit green chillies, onion paste and fry it till onion paste is well cooked and oil starts oozing out from the mixture. 
• Then add the ginger garlic paste and fry it till the raw smell goes away. 
• Add turmeric powder, salt, red chilli powder, coriander powder, cumin powder and fry it for 30 sec. 
• Add the crab pieces and cook it without adding water (do not cover the lid). You will find water oozing out from the crab, let all that water evaporate. 
• Then add the tamarind pulp, 2 cups of water along with the brinjals and cover and cook it on medium flame till the crab is cooked (approx. 10 mins) and you get the desired gravy consistency. Garnish with coriander leaves.
• Serve hot with rice.

Notes:
Try not to skip adding brinjals as this is the traditional andhra style in making peethala pulusu and it adds a lot of flavor to the pulusu and try to use small indian brinjal

Take care not to over cook the crab, else it turns rubbery.