Chamadumpala Pulusu Andhra style recipe | Arbi Pulusu
Chamadumpala Pulusu, also known as Arbi Pulusu, is another Andhra-style stew recipe made with arbi or chamadumpalu.
Ingredients
- 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
Instructions
- 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.
Notes
Boil and peel the skin of chamadumpalu, if they are cooked too soft, fry them for a minute.
Do not add too much rice flour, this would thicken the pulusu.
Adding jaggery completely optional, if you don't like the sweetness can always skip,