Posts filed under ‘Pulusu’

Andhra Egg Pulusu (Kodiguddu pulusu)

egg-pulusu.jpg

Eggs: 4
Onion: 3 cups
Red chilli powder: 1/2 teaspoon
Salt: to taste
Garam masala: 1/4 tsp
Coriander powder: 1/2 tsp
Ginger garlic crushed paste: 1/4 tsp
Tamarind: 1 big lemon size (If you want more gravy add some more tamarind)
turmeric: A pinch
Coconut powder, or Peanut powder; 1 table spoons
Vegetable oil: 2 table spoons
Cumin seeds: 1/4 tsp
Cilantro : to garnish (optional)
Curry leaves: few (Optional)

Egg pulusu is my favorite dish. This recipe is very simple but very tasty.

1. Hard boil eggs. Remove the shell, Pierce the eggs with knife and keep it aside (This will make eggs to absorb pulusu).

2. Take a lemon size tamarind and soak in warm water and make the juice.

3. In a wide bowl add oil and then add red chilli, cumin seeds, curry leaves. Once they pop add ginger garlic paste, onion and fry it well.

4. Add red chilli powder, turmeric, garam masala powder, salt, tamarind juice, coconut powder and 3 cups of water, and boil for five minutes. Then add boiled eggs into the gravy and then close the bowl with lid and simmer about 5 to 10 minutes until it becomes thick. Stir occasionally to make sure the gravy does not stick to the pan.

5. Turn off the heat. Garnish with coriander leaves.

Yummy pulusu is ready to eat. It goes well with biryani, plain rice, and chapathi.

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February 13, 2008 at 3:35 am 2 comments

Bendakaya pulusu (Okra)

Okra (Bendakayalu) : 20 (Fresh looking okra)
Onion : 2 big size
Chana dal : 2
Tea spoonsUrad dal : 2 Tea spoons
Red chilli : 6 (Indian variety )
Coriander seeds : 1 Tea spoon
Turmeric powder : 1/4 spoon
Tamarind : Big size lemon or 8 to 10 flakes (To prepare tamarind juice)
Salt to taste
Jaggery : 20 grms.
Ginger pieces : 1 Tea spoon

Popu: 1/2 table spoon vegetable oil, curry leaves ,coriander leaves,red chilli 2, each pinch – cumin, mustard seeds.

1. Trim the ends and cut the okra into two inch pieces.

2. Cut onion into round thick pieces.

3. Roast chana dal, urad dal, red chilli and coriander seeds . Grind into powder.

4. Heat oil in a wide bowl over medium flame. Once the oil is hot add popu ingredients. Toast the popu.

5. Add ginger garlic and fry for a minute. After one minute add onion. When onion turns light brown, add okra pieces and turmeric. Stir it constantly. After two minutes add 1/2 cup of water and cover the pot and cook in simmer until the okra pieces are tender. Add tamarind juice and sesame seeds powder. Mix well.

6. Cover the pot with lid and cook it in slow heat for 10 minutes.

Turn off the flame. Garnish with coriander leaves.

Okra pulusu is ready to serve. This goes well with hot rice, curd rice or chapati.

February 1, 2008 at 6:26 am 3 comments

Chamadumpa pulusu ( Taro root )

chama_dumpa3.jpg

Ingredients:
Chama dumpa (Taro root): 6 medium size
Peanuts: 1 tablespoon
Sesame seeds : 1 tsp.
Poppy seeds: 1 tsp.
Tamarind paste: 3 table spoons (thick)
Pinch of turmeric powder
Coriander seeds: 1/2 tsp
Cardamon: 2
Cloves: 2
Cinnamon: 1 piece
Sugar: 2 tsp
Red chilli powder: 1 tsp
Salt: As required
1/2 cup finely chopped onion

Popu:
2 tablespoon cooking oil.
1 tsp ginger garlic paste
A pinch each cumin & mustard seeds

chama_dumpa1.jpg

Preparation
1. Boil whole chamadumpalu (Not peeled) in hot water until they are tender or pressure cook for one whistle.

2. Once they are cooked, peel them and cut into medium sized pieces and keep them aside.

2. Roast peanuts, sesame seeds, poppy seeds, coriander seeds, cardamom, cloves, saajira and cinnamon on sauté pan.

3. Grind above ingredients into fine powder. Add red chilli powder, salt and a little bit of water to the above powder and grind it
to make smooth paste.

4. Heat oil in sturdy pot over medium flame. Once the oil is hot add cumin seeds, mustard seeds . Once they pop, add onion, ginger garlic paste and fry for a minute. Add chamadumpa slices and cook to tender. Add tamarind paste and also add grinded paste along with 2 cups of water. Mix well and cover with lid and cook in simmer. When chamadumpa reaches the tenderness you desire, turn off the heat.

Serve curry hot with rice, chapathi, puri or roti.

January 7, 2008 at 7:38 pm 2 comments


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