Pulla / Putekalu Besaru

ingredients:

Urad daal socked - 1 cup (take the daal in a blender and adding little water grind it into vada batter consistency)
Raw or dry mango pcs/ frozen cut mango - 3
Red chillis - 1 whole
Mustard seeds- 1/2 tsp
Curry leaves - few
Tomato - 1/2 medium sized into cubes
Onion - 1 small cubed
turmeric - pinch
Oil - 2 tbs

Raw masala paste :

Red chillis - 6 whole
Cumin seeds - 1 tsp
Onion - 1 medium
Garlic - 1 flake
Tomato - 1/2 of medium one
Grind all ingredients together in a small mixie jar without adding water. Adding 1/2 tomato suppresses the rawness of onions and helps to cook masala fast in the oil.
Below is the picture showing the main ingredients of this besaru.

Procedure :

- Take a deep bottomed vessel on medium flame. Do tempering with oil, mustard, red chilli and few curry leaves.
- To it add the onions, fry for few minutes then add tomatoes, mango pcs then the raw masala and add little turmeric powder.
- Fry the masala until you assure the rawness in 90% gone.
- Then add 6 cups of water and let it on the high flame till it starts boiling.
- Once you find the masala water at bubbling stage, take the batter in one hand and with other hand drop small lumps into it as shown in the picture. (keep adjusting the flame if feel heat coming up to your hands).
- Make sure you are not dropping the lumps together, go around the vessel to make sure all the balls are separated. Add salt to taste once you are done with dropping the small balls into water.
- Due to softness of the balls some of those get dissolve in the water which may give good consistency to curry. (If you can't get the balls soft then don't worry add little water to a 1/2 cup of batter and add that to the curry while cooking. Which gives a very good consistency to your besaru.)
-Let the curry cook on medium to low flame for 8 to 10 minutes covered with lid. Turn off the stove and serve hot with white rice and some oil added to it. Alu fry or any other fries are a very good combination with this besaru.

Tips:

- Besaru has many versions, made with a wide range of vegetables like mushrooms, thota kura, loose corn, bachala kura, ridge guard and with raw cashew nuts, cottage paneer etc.