Boti Pulusu is a traditional and flavorful dish from Andhra Pradesh/Telangana, India. It is a spicy, tangy, and aromatic curry made with boti (which refers to pieces of goat offal, such as tripe or liver), cooked in a rich blend of spices, tamarind, and sometimes yogurt. The dish is characterized by its bold flavors, with a perfect balance of heat from red chili, sourness from tamarind, and earthiness from the meat.
The preparation of Boti Pulusu involves slow-cooking the goat offal until tender, then simmering it in a gravy made from onions, tomatoes, garlic, ginger, and a variety of spices like cumin, coriander, turmeric, and garam masala. Tamarind pulp is added for tanginess, and the dish is often garnished with fresh coriander leaves for a burst of freshness. It’s typically served with rice or roti, making it a hearty and satisfying meal.
Boti Pulusu is particularly popular in rural areas of Andhra Pradesh Telangana and is a dish enjoyed by meat lovers for its unique texture and bold taste.