Name: Andhra Special - Pappu Pulusu
Prep time: 45 min
Total time: 45 min
Ingredients: Red Gram : 1 1/2 Cups; Tamarind : Size of a big Lemon; Jaggary : Size of a Lemon; Small onions : 1 Cup; Vegetable Pieces : ( Bottle guard, Brinjal, Okra, Drum Stick, Carrot, Radish) All one cup each.; Turmeric Powder : 1 Tea spoon; Red chilly pieces : 1/4 cup; Split Green Chillies : 6 nos; Mustard seeds : 1 Tabla Spoon; Fenugreek seeds : 1 Tea Spoon; Hing : 1/2 Tea Spoon; Garlic Bulbs : 1/2 Cup; Curry Leaves : 1/2 Cup; Salt : As Required; Refined Oil : 200 ml; Coriander Leaves : 1 Cup; Coriander seeds : 1 Spoon; Cumin Seeds : 1 Spoon; Fenugreek seeds : 1 Spoon; Bengal gram : 2 Spoons; Green gram (with out husk) : 1 Spoon; Cardamom : 5 nos; Cloves 5 nos; Red Chilly : 3 nos

Andhra Special - Pappu Pulusu

Red Gram And Vegetables With Tamarind

Print Recipe

Prep Time 45

Total Time 45

Cuisine Andhra

Servings people

Ingredients

Red Gram : 1 1/2 Cups
Tamarind : Size of a big Lemon
Jaggary : Size of a Lemon
Small onions : 1 Cup
Vegetable Pieces : ( Bottle guard, Brinjal, Okra, Drum Stick, Carrot, Radish) All one cup each.
Turmeric Powder : 1 Tea spoon
Red chilly pieces : 1/4 cup
Split Green Chillies : 6 nos
Mustard seeds : 1 Tabla Spoon
Fenugreek seeds : 1 Tea Spoon
Hing : 1/2 Tea Spoon
Garlic Bulbs : 1/2 Cup
Curry Leaves : 1/2 Cup
Salt : As Required
Refined Oil : 200 ml
Coriander Leaves : 1 Cup

Spicy powder Ingredients :

Coriander seeds : 1 Spoon
Cumin Seeds : 1 Spoon
Fenugreek seeds : 1 Spoon
Bengal gram : 2 Spoons
Green gram (with out husk) : 1 Spoon
Cardamom : 5 nos
Cloves 5 nos
Red Chilly : 3 nos

Instructions

Dry fry all the spicy powder ingredients and grind into coarse powder. Set aside.
To the red gram add turmeric powder and water and pressure cook in to a paste.
To a deep bottomed vessel add water and tamarind. Heat and add all the vegetable pieces, onions, red gram paste, salt, green chillies and cook.
Add the jaggary and mix well. Add the spicy powder. Cook until the Vegetable pieces are cooked well.
Add oil to a frying pan, heat and splutter mustard seeds. Add hing, fenugreek seeds, red chilly pieces, Garlic bulbs and finally the curry leaves. Fry well and add to the boiling broth.
Top the preparation with chopped coriander leaves. Serve hot with white rice.