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)

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:
Chamadumpala pulusu:
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Chamadumpala pulusu:
Chamadumpala pulusu:
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 8 Chamadumpalu (arvi) - medium size
  • 1 Red onion - medium
  • 3 - 4 chilies Green
  • 2 tbsp Tamarind paste
  • 1/2 tsp chili powder Red
  • Methi powder - little
  • 1/2 tsp Dhania powder
  • 1/2 tsp Jeera powder
  • 1 tsp Jaggery
  • 1/2 tsp Turmeric
  • to taste Salt
For tempering:
  • 4 - 5 seeds Menthulu (fenugrek ) -
  • 1 tsp Jeera
Servings: serving
Instructions
  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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