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Wadiyala Pulusu (Sun dried Lentil Crispies Stew)

Author: Pavani
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Course: Side Dish
Cuisine: andhra
Servings: 4 serving


  • 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


  • Heat 2tbsp oil in a sauce pan; fry the vadiyalu until golden. Remove and set aside.
  • 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.
  • 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.
  • 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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