Chamadumpala pulusu:

This sunday, we decided to do nothing but cook, eat and rest. No laundry... No shopping.. everything will have to wait until next weekend (I don't want to think about all that now...) This is our sunday meals menu..

Lunch:

Bachali kura pappu

Chamadumpala pulusu (Arvi pulusu)

Pudina pachadi (Mint chutney)

Chamadumpala pulusu:
Afternoon Snacks:

Boiled peanuts (fresh peanuts in shells boiled with salt)
Mango Custard

Dinner:

Kadai Paneer (Recipe from Indira's Mahanandi - Only change I made is use green, red and yellow peppers and add Patak's Hot & Spicy curry paste)
Chapathi
Chamadumpala pulusu:
Chamadumpala pulusu:
This sunday, we decided to do nothing but cook, eat and rest. No laundry... No shopping.. everything will have to wait until next weekend (I don't want to think about all that now...) This is our sunday meals menu.. Bachali kura pappu Chamadumpala pulusu (Arvi pulusu) Pudina pachadi (Mint chutney) B...

Chamadumpala pulusu:

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Chamadumpalu (arvi) - medium size
8
Red onion - medium
1
Green chilies
3-4
Tamarind paste
2tbsp
Red chili powder
1/2 tsp
Methi powder - little
Dhania powder
1/2tsp
Jeera powder
1/2tsp
Jaggery
1tsp
Turmeric
1/2tsp
Salt
to taste
For tempering:
Menthulu (fenugrek seeds) - seeds
4-5
Jeera
1 tsp

Steps

  1. Boil chamadumpalu, after they become soft, remove the skin and chop into medium size chunks.
  2. Heat 1tsp oil in a pan, add half the hopped onion and green chilies and fry till the onions turn transparent. Remove and grind into a smooth paste when cool.
  3. Heat 1tbsp oil in the same pan, when hot add menthulu and jeera and fry for a minute.
  4. Add the remaining onion and fry till golden brown.
  5. Add the onion-chili paste and fry for another 2-3minutes.
  6. Add the boiled dumpalu, turmeric, tamarind paste, all the powders and water to bring to desired consistency.
  7. Simmer the mixture on slow flame for 10-15 minutes.
  8. Garnish with cilantro and serve with rice.
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