In a thick-bottomed vessel, add the small onions (not pearl onions, but small/medium sized regular onions) and drumstick pieces (if using) in enough water. Cover and cook for 6–10 minutes until the onion and drumstick pieces are cooked. Add the finely chopped amaranth leaves along with turmeric powder, red chilli powder and cook covered for another 5–10 minutes.

Meanwhile, soak the tamarind in hot water for about 5 minutes. Extract the tamarind juice and set aside. Pressure cook the toor dal with enough water for 3–4 whistles. Once the pressure drops, gently mash the dal and set aside.

Add the extracted tamarind juice to the cooked amaranth leaves, followed by the cooked toor dal. Mix well, add salt, and cook covered until the pulusu comes to a boil. If using jaggery, add it and mix well. At this stage, add a slurry made from rice flour & water. Add it to the curry and cook for 4-5 minutes until it thickens.

Heat oil in a small pan. Add mustard seeds, cumin seeds, urad dal and roughly broken dried red chillies. Once they splutter, add asafoetida and remove from heat. Pour the tempering over the pulusu and mix well.

Serve hot with rice or roti and fryums on the side.