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)

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:

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

Red onion - medium

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

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