Рецепт B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew | Andhra Recipes
B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew
Pulusu translates to a variety of stew that is cooked in a tamarind sauce and is a very popular Andhra preparation. Almost anything right from vegetables to fish can be used as a main ingredient and the method is usually the same. Save some leftovers and the stew will taste even better the next day.
- Prep Time: 10 mins
- Cook Time: 20 to 25 mins
- Ingredients:
- 4 potatoes - scrubbed, peeled and cubed
- 2 green chillies, chopped
- 2 tsp oil
- 3 tbsp tamarind paste (or a small lemon sized tamarind, soaked in hot water)
- 2 bay leaves
- 2 cloves
- a small cinnamon stick
- 1 onion, thinly chopped
- 1/2 tsp ginger-garlic paste (or 3 crushed garlic cloves; a small piece of chopped ginger)
- salt to taste
- 1/4 tsp turmeric
- 1/2 tsp red chilli powder
- For Tadka/Tempering -
- 1 tsp oil1 red chilli
- 1/2 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp cumin seeds
a pinch of asafoetida (hing)
Preparation:
1. Boil cubed potatoes for 5 minutes. Cover and set aside.
2. Heat oil in a pan and add cinnamon stick, bay leaves, cloves. Saute for a minute. Then add green chilli, ginger-garlic paste and chopped onion. Cook on low heat until it turns translucent. Then goes in boiled potato, salt, turmeric and red chilli powder. Cook for 3 to 4 minutes and then add tamarind paste along with a cup (or more for a thinner consistency) of water. Cover and let it cook until potato turn soft and tender.
3. Heat a tsp of oil in a small kadai for tempering and add all ingredients listed one by one. Once it starts to splutter and urad dal turns brown, top the stew with this tempering. Serve with rice or roti.