Wash the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces. Slit the green chillies length wise. Finely chop the fresh coriander.
If you are using Dry Tamarind:Take it into a small cup. Fill it with hot boiling water and put it aside, for it to soften & ooze out the puree.In case you are using store bought readily available tamarind puree, leave this above step.
Transfer all the vegetable pieces into a wide, deep vessel. Add a teaspoon of salt and one cup of water.Close the vessel with lid.
Let them cook on stove top under high flame until the pieces soften. Takes around 7 to 8 mins, then switch off the flame.
Open the lid, add the red chilli powder, turmeric powder, grated jaggery and remaining salt.
Now, add the tamarind puree to the vessel and 2 to 3 cups of fresh water. Mix up everything gently. Add a tablespoon of chopped coriander too.Switch the stove on, under medium flame and let the soup/pulusu boil for 8-10 mins.
Meanwhile, mix the rice flour into ½ cup of water. When the soup in the vessel starts to form bubbles, add the water mix. Stir everything well, the pulusu / soup starts to thicken. After 2 mins switch the flame off.
Put a small frying pan and add the 'Ingredients for Tempering'.Saute them for 2 mins and switch the flame off once done.
Transfer the entire tempered ingredients, onto the pulusu in the vessel. Add the remaining chopped coriander too.
Mix the entire tempering with the pulusu/soup. Transfer it into a serving dish. Done!
Please see the MAIN POST for step wise pics recipe & tips!