1. Soak the tamarind in 1/2 a cup water.

2. Heat oil in a pan and add mustards seeds, after they splatter add cumin seeds, urad dal, channa dal, methi seeds and asafoetida. When the seasoning becomes golden brown, add the chopped onions and let it fry for 1 minute.

3. Now add the vegetable pieces and let them fry. When they become little bit soft add turmeric

4. Add tomato and stir in between. After the tomato becomes mushy, keep the stove in medium flame(This step is optional. If you don't add tomato skip to step 5).

5. Add sambar powder and chilli powder. Mix thoroughly. Let it stand for 1 minute. Squeeze the tamarind juice to your desired quantity and pour it into the pan. Add salt. Increase the heat. Then add curry leaves.

6. When it is boiling, mix the rice flour( for thickness) with 4 tbsp water, add it to the boiling tamarind juice. Let it boil in low heat for five more minutes( do not boil too much time after adding rice flour to pulusu).

Serve hot or cold with rice. This pulusu also tastes very good with White Upma made with Soji.