Monday, September 5, 2016

Chamadumpalu Bendakaya Pulusu/ Arrowrrot and Bendi Curry

Chamadumpalu/ Arrowroot
200gms (peel and cut into chunks)
Lady Finger/ Bendi
100gms (cut into 2” pecs)
2 medium sized (chopped)
Green chilies
Tempering seasonings:
Mustard's - ½ tsp
Fenugreek -¼ tsp
Garlic -2 flattened
Red chilies - 2
Curry leaves - few
Hing pinch (optional)
lemon size (soak in water, and extract the     juice)
Red chilly 1tsp
Salt to taste
Turmeric 1/4 tsp
Jaggery (grated)
1 tbsp

  • Heat tbsp oil in a pressure pan. Fry Bendi till it turns to semi crispy. Pull out to a plate
  • Heat remaining oil in same pan. Starting with tempering, follows onions and green chilies.
  • When onions becomes translucent. Add chamadumpalu chunks and Fry well. Add seasonings and mix well.
  • Pour 2 cups water. Cook on high flame up to 3-4 whistles. Off the flame
  • Remove the lid. Add tamarind juice, jaggery and fried Bendi. Allow to boil for 5-10mins. Off the flame.
  • Serve on hot rice.

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