Billala Pulusu Recipe

Billala pulusu is a delicious recipe from Telangana. This is a unique dish that is made with savory besan (chickpea) chikki that are cooked in a tangy, spicy tamarind gravy.

I am sharing my MIL's recipe here. It is a very hearty and comforting dish to make. Great to serve with jowar roti or regular roti or even rice.

About the Recipe

My amma and MIL have completely different cooking styles. The big reason being my mom is from Andhra and my MIL is from Telangana. The use of spices and cooking techniques vary a lot between the two regions. Both of them are great in their own way.

Here I have one of my MIL's famous billala pulusu recipe. This is a Telangana recipe that I learnt about after marriage. It also happens to be my husband's favorite dish and they call it besan chikki. Which means, I had to learn to make it.

This is a unique recipe where savory besan ki chikki are simmered in a scrumptious gravy. The spicy and tangy tamarind sauce makes this dish extra special. This recipe is easy to make and absolutely delicious.

The best part of this pulusu is that it gets better the next day. Because the tamarind sauce absorbs all the spices and flavors making it taste amazing. I usually make a big batch of this dish and enjoy it throughout the week.

If you want to enjoy it the traditional way, then serve with jonna rotte or jowar roti. But it tastes great with regular roti or even rice.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make the savory besan chikki recipe:

• Besan or chickpea flour
• Mustard and cumin seeds
• Green chilies and curry leaves
• Turmeric and salt

Here are the ingredients you need to make the pulusu recipe:

• Onions ~ I love to use red onions here but feel free to use any variety.
• Tamarind paste
• Curry leaves
• Cumin seeds
• Turmeric, red chili powder, ground coriander, ground fenugreek and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

To make billala pulusu recipe, start by making savory besan chikki or besan burfi:

Make Besan Chikki

Sift the besan to ensure there are no lumps. In a medium size nonstick skillet on medium-low flame, dry roast besan until it turns golden and smells fragrant. Remove into a bowl and keep aside.

Heat oil in the same pan on medium heat. Add mustard & cumin seeds and once the seeds start to splutter, add green chilies, curry leaves, turmeric and salt. Mix well.

Stir in water and bring the mixture to a boil. Add the roasted besan in slowly and whisk thoroughly to make sure that there are no lumps. Keep stirring until the mixture thickens and starts to pull away from the sides.

Remove onto a greased plate, cut into squares and let cool.

Make Billala Pulusu

Heat oil in a medium pan on medium heat. Add cumin seeds and cook till they start to splutter, add onions and sauté till light brown. Stir in chili powder, ground coriander, cumin & fenugreek and salt. Cook till the spices are fragrant, about 1 minute.

Add the tamarind paste and water. Bring the mixture to simmer on medium flame. Lower the heat, cover and simmer. If the mixture seems too thick, add more water and cook until heated through.

Add the besan chikki and simmer for another 5~7 minutes. Sprinkle with chopped cilantro. Serve with rice or roti.

Expert Tips

• Sifting the chickpea flour is very important. This avoids the formation of lumps once cooked.
• Make sure to cook besan chikki in a nonstick pan because it helps to not stick to the pan.
• Make spicy besan burfi up to 3 days in advance. Let cool and store in an airtight container in the fridge.
• Leftover billala pulusu tastes much better because the tamarind sauce gets a chance to absorb all of the lovely flavors.
• Different brands of tamarind paste have differing sourness, so adjust the quantity of tamarind paste accordingly.
• Add 1~2 teaspoons of jaggery or sugar to balance out of the sourness in the tamarind.

You might also like

Here are a few more comforting South Indian recipes for you to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card