Ingredients:
Red Pumpkin - 250 gms
Onions - 2
Green Chillies - 2
Coriander seeds - 1 tsp
Fenugreek seeds - 1 tsp
Asafoetida - small piece
Jaggery - small piece
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Tamarind - small lemon size
Besan - 2 tsp
Coriander leaves
For talimpu:
Oil - 1 tbsp; Dry red chilli - 1; garlic cloves - 3 (crushed); mustard, cumin and fenugreek seeds - 1/2 tsp; Curry leaves
Method:
Red Pumpkin - 250 gms
Onions - 2
Green Chillies - 2
Coriander seeds - 1 tsp
Fenugreek seeds - 1 tsp
Asafoetida - small piece
Jaggery - small piece
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Tamarind - small lemon size
Besan - 2 tsp
Coriander leaves
For talimpu:
Oil - 1 tbsp; Dry red chilli - 1; garlic cloves - 3 (crushed); mustard, cumin and fenugreek seeds - 1/2 tsp; Curry leaves
Method:
- Soak tamarind in hot water and extract juice and keep aside.
- Dry roast coriander seeds, fenugreek seeds and asafoetida, grind them to make powder.
- Peel and cut pumpkin into medium pieces. Finely chop onions and green chillies.
- Boil the above pieces in little water till they are tender.
- Add tamarind juice, salt, turmeric and red chilli powder, cook for 5 minutes.
- Then add powder (it enhances the taste) and cook.
- Mix besan in little water and this batter slowly to the gravy. Add chopped coriander and remove from fire.
- Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.
- Pour this talimpu on pulusu.
- Serve with rice.
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