Though I was born in Kerela, I studied and was brought up in Andhra. Hence my love for Andhra food. Pappu, pulusu is specialty of Andhra cuisine. This tangy sweet sour pulusu(gravy) is delicious and whenever I long for some spicy tangy food, I cook Andhra cuisine. The balanced sweet, sour and spice gives a rounded taste. This is a simple tangy dish and I am sure you will love this if you try once. Happy Cooking...
Ingredients:
Chamadumpalu/taro root/arbi/Seppankizhangu - 1/4 kg ( wash, peel and quarter each root)
Onion - 1
Green chillies - 2 (slit lengthwise)
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Grated Jaggery - 1 tbsp
Tamarind pulp - 1/4 cup
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sesame seed powder - 2 tbsp
Asafoetida - 1 tsp
salt to taste
coriander leaves for garnish (optional)
Oil - 2 tbsp
Method:
Heat oil in a pan. Add mustard seeds, cumin seeds and let them pop.
Add the chopped onions and green chillis and saute for a minute. Now add ginger garlic paste and saute for a minute.
Add chilli powder, coriander powder and turmeric powder and combine well.
Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid.
Add the taro root pieces and salt and combine. Cook for 10-12 minutes till the gravy thickens slightly.
Finally add sesame seed powder and mix well. Cook for couple of minutes.
Heat oil in a pan. Add mustard seeds, cumin seeds and let them pop.
Add the chopped onions and green chillis and saute for a minute.
Now add ginger garlic paste and saute for a minute.
Add chilli powder, coriander powder and turmeric powder and combine well.
Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid.
Add the taro root pieces and salt and combine. Cook for 10-12 minutes till the gravy thickens slightly.
Finally add sesame seed powder and mix well. This powder gives it pulusu a nutty flavour.
Serve hot with rice.
Sending this recipe to http://savaadhjevana.blogspot.in/2013/08/favourite-recipe-event-curries-on-plate.html and to /http://www.
South Indian Cooking Challenge, Anu's Healthy Kitchen
Ingredients:
Chamadumpalu/taro root/arbi/Seppankizhangu - 1/4 kg ( wash, peel and quarter each root)
Onion - 1
Green chillies - 2 (slit lengthwise)
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Grated Jaggery - 1 tbsp
Tamarind pulp - 1/4 cup
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sesame seed powder - 2 tbsp
Asafoetida - 1 tsp
salt to taste
coriander leaves for garnish (optional)
Oil - 2 tbsp
Method:
Heat oil in a pan. Add mustard seeds, cumin seeds and let them pop.
Add the chopped onions and green chillis and saute for a minute. Now add ginger garlic paste and saute for a minute.
Add chilli powder, coriander powder and turmeric powder and combine well.
Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid.
Add the taro root pieces and salt and combine. Cook for 10-12 minutes till the gravy thickens slightly.
Finally add sesame seed powder and mix well. Cook for couple of minutes.
Heat oil in a pan. Add mustard seeds, cumin seeds and let them pop.
Add the chopped onions and green chillis and saute for a minute.
Now add ginger garlic paste and saute for a minute.
Add chilli powder, coriander powder and turmeric powder and combine well.
Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid.
Add the taro root pieces and salt and combine. Cook for 10-12 minutes till the gravy thickens slightly.
Finally add sesame seed powder and mix well. This powder gives it pulusu a nutty flavour.
Serve hot with rice.
Sending this recipe to http://savaadhjevana.blogspot.in/2013/08/favourite-recipe-event-curries-on-plate.html and to /http://www.
South Indian Cooking Challenge, Anu's Healthy Kitchen
Had this pulusu several times at restaurent here, luved the dish and your cooking :) thanks for linking by :)
ReplyDeleteoh that is finger licking good!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
ReplyDeleteSowmya