Chilakada Dumpa Pulusu

2013-08-11
Allrecipeshere

Chilakada Dumpa Pulusu

Ingredients

  • Sweet potato – 2, large, wash, scrub dirt and cut into 1.5″ pieces
  • Shallots – 12 or one medium onions, quartered
  • Tomato – 2, quartered
  • Green chillis – 2, slit length wise. adjust to suit your spice level
  • Turmeric – ¼ tea spoon
  • Tamarind – small lemon size (extract the juice in 1 cup warm water)
  • Jaggery – ½ table spoon, gratred or sugar (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • For spice powder: Roast in a tsp of oil for 5 mts, cool and grind to a coarse powder
  • Dry red chilis – 2
  • Cumin seeds – ¼ tea spoon
  • Coriander seeds – 1 ½ table spoon
  • Bengal gram – 1 tea spoon, channa dal/senga pappu
  • Split gram dal – 1 tea spoon urad dal/minapa pappu
  • Fenugreek seeds – pinch methi/menthulu
  • Sesame seeds – 1 tea spoonp til/nuvvulu
  • For tempering/poppu/tadka:
  • Oil – 1 table spoon
  • Mustard seeds – ½ tea spoon
  • Cumin seeds – ½ tea spoon
  • Split gram dal – ½ tea spoon, minapapappu/urad dal
  • Fenugreek seeds – pinch, menthulu/methi
  • Asafoetida/ – pinch, hing/inguva OR 3 crushed garlic flakes
  • Dry red chilli – 1-2, tear into pieces and de-seed
  • Curry leaves – 1 sprig

Method

  1. In a heavy bottomed vessel, add the sweet potato pieces, shallots, tomatoes, green chillis and turmeric powder. Add 4 cups of water and bring to a boil, reduce heat and let the vegetables half cook.
  2. Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-15 mts, till the rawness of the tamarind disappears.
  3. Add the ground spice pwd and combine well. Let it cook for another 6-7 mts.
  4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal, fenugreek, hing, red chillis and fry for 15-20 secs or till they turn brown. Don’t burn them. Lastly add curry leaves and immediately add to the vegetable mixture.
  5. Simmer for a minute or two and turn off heat. Garnish with fresh coriander and keep covered for 10 mts before serving.
  6. Serve with warm seamed rice and appadam (papad)

Chilakada Dumpa Pulusu
 
Chilakada Dumpa Pulusu
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Sweet potato - 2, large, wash, scrub dirt and cut into 1.5" pieces
  • Shallots - 12 or one medium onions, quartered
  • Tomato - 2, quartered
  • Green chillis - 2, slit length wise. adjust to suit your spice level
  • Turmeric - ¼tsp
  • Tamarind - small lemon size (extract the juice in 1 cup warm water)
  • Jaggery - ½ tbsp, gratred or sugar (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • For spice pwd: Roast in a tsp of oil for 5 mts, cool and grind to a coarse powder
  • Dry red chilis - 2
  • Cumin seeds - ¼ tsp
  • Coriander seeds - 1 ½ tsps
  • Bengal gram - 1 tsp, channa dal/senga pappu
  • Split gram dal - 1 tsp urad dal/minapa pappu
  • Fenugreek seeds - pinch methi/menthulu
  • Sesame seeds - 1 tsp til/nuvvulu
  • For tempering/poppu/tadka:
  • Oil - 1 tbsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Split gram dal - ½ tsp, minapapappu/urad dal
  • Fenugreek seeds - pinch, menthulu/methi
  • Asafoetida/ - pinch, hing/inguva OR 3 crushed garlic flakes
  • Dry red chilli - 1-2, tear into pieces and de-seed
  • Curry leaves - 1 sprig
Instructions
  1. In a heavy bottomed vessel, add the sweet potato pieces, shallots, tomatoes, green chillis and turmeric powder. Add 4 cups of water and bring to a boil, reduce heat and let the vegetables half cook.
  2. Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-15 mts, till the rawness of the tamarind disappears.
  3. Add the ground spice pwd and combine well. Let it cook for another 6-7 mts.
  4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal, fenugreek, hing, red chillis and fry for 15-20 secs or till they turn brown. Don’t burn them. Lastly add curry leaves and immediately add to the vegetable mixture.
  5. Simmer for a minute or two and turn off heat. Garnish with fresh coriander and keep covered for 10 mts before serving.
  6. Serve with warm seamed rice and appadam (papad)

 

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