1. Tamarind - 2 big lemon sized balls
2. Onions - 2
3. Vegetable (optional) - about 1 cup of bottlegourd or yellow cucumber or brinjal or cobination of these three.
4. Green chillies - 6
5. Chilli powder - 1 tsp (adjust according to taste)
6. Salt - as required
7. Turmeric - 1/2 tsp
8. Coriander leaves - few
9. Oil - 2 tbsp
10. Seasoning - 1 tsp of urad dal, mustard seeds, 1/2 tsp of jeera, pinch of hing and few curry leaves

Method: 

1. Soak tamarind for some time and extract the juice from it (about 5 cups juice).
2. Slice the onions, it can be thick. Slit the green chillies.
3. If using any vegetable, cut it into little big pieces.
4. Heat oil in a vessel, add onions, green chillies and fry until light brown. Add turmeric and saute for one more minute.
5. If adding any vegetable add now and fry for 5 minutes.
6. Add tamarind extract, some water and allow it to come to boil.
7. Add chilli powder and salt.
8. Reduce heat allow it to simmer for 20 to 30 minutes.
9. Heat oil in a small pan and add seasoning and when mustard seeds starts to splutter add this to the pulusu. Add chopped coriander leaves.
10. Serve this warm with rice.(along with plain dal)