Chamadumpala Pulusu, also known as Arbi Pulusu, is Andhra-style stew recipe made with arbi or chamadumpalu.
– 250 grms Chamadumpalu/ARbi – 2 medium Onion – 2 Green Chillis – Salt to Taste – 1/4 tsp Turmeric Powder – 1 tsp Red Chilli Powder – 2 tbsp Jaggery – 2 tbsp Thick Tamarind Juice – 2 tbsp Rice Flour – 1 Tbsp Oil – 1 tsp Mustard Seeds – 1 tsp Cumin Seeds – 1 Red Chillis – 4 to 5 Curry Leaves – Fistful of Coriander Leaves
– Pressure cook chamadumpalu for 3 whistles. – Once the pressure goes off, peel the skin of chamadumpalu and keep aside. – Soak tamarind for half an hour. – Extract juice and keep aside. – Slice onions and slit green chillis.
– In a thick bottom pan, heat oil. – Add mustard seeds, cumin seeds and red chillis. – Once they start spluttering add slit green chillis. – Fry them for a minute and add curry leaves. – Add onions and sauté them till turn translucent.
– Add salt and turmeric powder. Mix them well. – Add tamarind juice and 1/2 cup of water. – Combine them well and let the onions cook well. – As the onions cooked well, add the boiled and peeled chamadumpalu too. – Add red chilli powder and jaggery. Let the flavors sink with the vegetables.
– Allow the pulusu to come to rolling boiling. – Make slurry of rice flour and water. – Add the slurry to the above boiling pulusu and let it boil for another 2 minutes. – Serve chamadumpala pulusu with hot piping rice and a dollop of ghee.