|Sesame oil||30 Milliliter|
|Seasoning||30 Gram (Thalikara Kari Vadagam)|
|Onions||2 Medium, ground to paste|
|Green chilies||4 Medium, ground to paste|
|Tomatoes||4 Medium, mashed to paste|
|Thin tamarind extract||100 Milliliter|
|Ginger garlic paste||20 Gram|
|Turmeric powder||5 Gram|
|Chili powder||20 Gram|
|Curry leaves||3 , fried|
|Green moong||120 Gram (Moong Dal)|
|Ginger||10 Gram, chopped|
|Onions||50 Gram, chopped|
|Garlic||10 Gram, pounded|
|Frying oil||2 Cup (32 tbs)|
|Mustard seeds||5 Gram|
|Cumin seeds||2 1⁄2 Gram|
|Fenugreek seeds||2 1⁄2 Gram|
To prepare the pulisu (gravy): N a kadai, heat the sesame oil.
Add the seasoning (thalikara kari vadagam) and allow it to crackle.
Add the onion, the ginger-garlic paste and the and green chilli paste.
Saute for around five minutes.
Mix in the tomato paste and the tamarind extract.
Sprinkle in the turmeric powder and chilli powder, and allow the gravy to boil.
Cook for approximately 15 to 20 minutes.
Add salt to taste and finally stir in the curry leaves.
Set the pulisu aside.
To prepare the pesarattu: Soak the moong dal, rice and green chillies in water for three to four hours in advance.
Grind them together to form a thick batter of a coarse consistency.
Heat some oil on a tawa.
Place a spoonful of the batter on the hot tawa and make a small pancake, about seven cm in diameter.
Place a spoonful of the filling in the centre and cook well, sprinkling with oil.
Fold the pancake in half and keep aside, but ensure that it stays warm.
Similarly, repeat the process with the rest of the batter and filling.
To serve, pour the pulisu gravy over the stuffed pancakes and garnish with fried curry leaves.