arbi pulusu

You Need
5-6 arbis
3 red chillies
1 tsp methi,cumin and mustard seeds
1 tbsp kasoori methi
1 tbsp curry leaves
1 tbsp GGP
1 cup finely chopped onions
1 cup tamarind pulp
1 tsp jaggery
2 tbsp poppy seeds
2 tbsp coconut.
a pinch hing
2 green chilies finely chopped
1 tsp turmeric and chilli powder
2 tbsp coriander powder

Boil Arbi Cut Arbi into medium size peices after peeling them.
Soak poopy and coconut for 10 mins and grind into fine paste.
Add 2 tbsp oil to pan.
Add 3 red chilli, mustard, methi, methi seeds, and onions.
Add salt, hing, green chilli, curry leaves.
Add turmeric, ginger garlic paste.
Add tamarind pulp to it ( add little first and taste to add as much as u like ).
Add some water, coriander powder, chilli powder, coconut and poppy seed paste.
Cover and cook for 10 minutes When froth disappears pulusu is ready.
Add jaggery.
Add Arbi peices and add little water to cover Arbi. Arbi will thicken the sauce later. If you are eating it after 1 hour, you can leave it a little less thick. Taste sauce and add salt,sugar to your taste. This is important to get the best taste.

My tip : Eating it after 30 minutes makes it taste better.