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Wadiyala Pulusu (Sun dried Lentil Crispies Stew) Yum
Wadiyala Pulusu (Sun dried Lentil Crispies Stew)
Course side dish
Cuisine andhra
Prep Time
30 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • ½ cup Wadiyalu/ Vadiyalu (Sundried lentil crisps)
  • 1 Onion – medium, thinly sliced
  • 1 Tomato – medium, chopped
  • 2 chilies Green – slit
  • 2 tbsp Tamarind paste
  • 1 tsp masala Sambar
  • 1 tbsp Jaggery (optional)
  • 3 tbsps Cilantro leaves – chopped
  • to taste Salt
For Tempering:
  • ½ tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • 2 chilies Dry red
  • ¼ tsp Asafoetida / hing
  • 8 – 10 Curry leaves
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Wadiyalu/ Vadiyalu (Sundried lentil crisps)
  • 1 Onion – medium, thinly sliced
  • 1 Tomato – medium, chopped
  • 2 chilies Green – slit
  • 2 tbsp Tamarind paste
  • 1 tsp masala Sambar
  • 1 tbsp Jaggery (optional)
  • 3 tbsps Cilantro leaves – chopped
  • to taste Salt
For Tempering:
  • ½ tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • 2 chilies Dry red
  • ¼ tsp Asafoetida / hing
  • 8 – 10 Curry leaves
Wadiyala Pulusu (Sun dried Lentil Crispies Stew)
Instructions
  1. Heat 2tbsp oil in a sauce pan; fry the vadiyalu until golden. Remove and set aside.
  2. In the same pan, add the tempering ingredients and once the seeds start to splutter, add the chopped onions and green chilies. Cook until the onions are translucent, about 3-4 minutes.
  3. Next add tomatoes and cook covered until they turn mushy. Add 2cups of water, tamarind paste, sambar powder, salt and jaggery. Bring the mixture to a boil and simmer for 4-5 minutes.
  4. Finally just before turning off the stove, add the fried vadiyalu and chopped cilantro. Serve with steamed rice and a dry curry for a filling meal.
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