Chamadumpala pulusu is very famous recipe in andhra.This pulusu is different from normal pulusu.This is gives same taste like chepal pulusu(fish pulusu).So it is called chepala pulusu.(vegetarians chepala pulusu)..Every one likes this recipe in andra .This is traditional recipe also.My grandmother used to prepare this one in vegetarian days like friday,saturday(non veg restricted days).
Ingredients
| Chamadumpalu | 1/4 kg |
| tomato | 1 |
| onion | 2 |
| green chillies | 4 |
| oil | 3 spoons |
| cloves | 3 |
| elachi | 1 |
| cinnamon | 1 inch |
| cumin seeds | 1 spoon |
| ginger garlic paste | 1 spoon |
| turmeric | 1/4 spoon |
| salt | to taste |
| red chilli powder | 1 spoon |
| jaggery | small piece |
| coriander leaves | few |
| tamarind | 4 to 5 flakes |
Preparation
Take a pressure cooker add cleanly washed chamadumpalu and 1 cup of water.keep to cook till 2 whistles.
Open the cooker lid when pressure completely comes out.Drain the water and peel the upper layer of chamadumpalu and cut them into small pieces.cut chamadumpa into 4 pieces if it is in big size.
Wash tomato and onion and green chillies with water .better to put them in salt water for 15 minutes to remove bacteria.
Cut one onion into small pieces and other one is into medium size pieces.
Add medium size onion pieces,cloves,elachi,cinnamon and cumin seeds in a mixie jar and make a fine paste.This is onion masala paste.
Split green chillies into two pieces.
Cut tomato into 5 to 6 pieces.
Wash coriander leaves with water.cut into small pieces.keep them aside.
Soak tamarind in the water for 15 minutes .Then extract juice from it (approx 2 to 3 cups).
Method
1.Put oil in a pan.After heating the oil add finely chopped onions and green chillies.
2.When onion pieces turn into golden colour add ginger garlic paste and saute for 20 seconds.
3.Then add onion masala paste and stir well.fry for 2 minutes.
4.Do not allow to get masala paste into brown colour .For avoiding this stir the masala between frequent intervels.
5.Fried masala gets good smell then add tomato pieces and boiled chamadumalu (pieces).
6.Add turmeric,salt ,red chilli power and jaggery and mix all well.And put the lid .cook for 5 to 10 minutes.
7.No need to cook chemadumpalu much time because chamadumpalu already cooked in the pressure cooker.
8.Add tamarind juice and stir the curry .
9.taste the pulusu if salt and sweetness is enough or not.
10.If you want more add salt and sugar(not jaggery).
11.This time add sugar instead of jaggery for sweetness because this is the finishing stage of pulusu so sugar can dissolve fastly than jaggery. so add sugar.
12.Cook for 15 minutes in low flame.
13.When pulusu gravey constitency is going to thick add coriander leaves and put off the flame.
14.Vegetarian chepala pulusu is ready to eat .Have it with steam rice or roti.
8.Add tamarind juice and stir the curry .
9.taste the pulusu if salt and sweetness is enough or not.
10.If you want more add salt and sugar(not jaggery).
11.This time add sugar instead of jaggery for sweetness because this is the finishing stage of pulusu so sugar can dissolve fastly than jaggery. so add sugar.
12.Cook for 15 minutes in low flame.
13.When pulusu gravey constitency is going to thick add coriander leaves and put off the flame.
14.Vegetarian chepala pulusu is ready to eat .Have it with steam rice or roti.
Keep in the mind
Chemadumpa is a root vegetable. Should be clean properly before using it.
chemadumpa has some sticky nature after cooked it.So do not cook much time.It will become paste and gummy.The recipe also become very thick constitency..So be careful when boiling the chemadumapa in cooker .1 or 2 whistles is enough more than 2 whistles dumpa may be over cooked.
we can use raw chemadumpa also.Add peeled raw chamadumpa after frying the onions.But peel the layer of raw chemadumpa is some difficult.So i used to boiled dumpa before adding in the recipe.
Adding onion masala gives fish pulusu taste.If you do not like that taste you can avoid to add this masala paste.That gives normal pulusu taste.add seasonings and asafoetida instead of adding onion masala paste.
You can add boiled eggs in this pulusu if you like. Slighty split the upper layer of the boiled egg and add this in the recipe when boiling the tamarind juice.
Add coriander leaves before put off the flame to get valuable nutrients .Cooked coriander leaves do not give all nutrients values present in it.
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