Bangaladumpa pulusu recipe – Pulusu is a one of the basic specialties of Andhra Cuisine. To make this dish vegetables or seafood is cooked in sour, sweet & spicy sauce. The taste of these vegetables cooked in the tangy soup is just delicious and is something to definitely relish.
Pulusu is often served with rice but goes well with roti, chapathi, phulka and is a very easy recipe.
Potatoes are called as bangaladumpa or alugadda in telugu. A stew made of potatoes is hence called bangaladumpa pulusu. Since I didn’t have enough potatoes, I used sweet potatoes too.
Some people use drumsticks, egg plants or tomatoes. It is a personal choice of taste. We at home do not use tomatoes for making pulusu. However I use for a bendakaya pulusu recipe.
For making a pulusu, some people use crushed garlic, methi seeds and coriander powder while some don’t use anything. It is again a personal choice. The pulusu that you see above is made without using coriander and methi powder. You could get a darker color pulusu if such spice powders are used.
To make a good tasty pulusu, several trails are needed to check what exactly one likes. So do try with variations a few times to get the right taste you desire. Then you can substitute potatoes with other vegetables.
How to make Potato Pulusu
1. Soak tamarind in hot water. set aside
2. Wash and chop all the veggies needed
3. Heat a deep pan with oil , add cumin, methi and mustard. when they begin to splutter, add curry leaves, green chilies and fry till they turn crisp
4. Add onions and sprinkle salt, fry till the onions turn pink. You don’t have to fry till golden for pulusu
5. Add potatoes and any other vegetable using like eggplant, drumstick, i used sweet potatoes.
6. Add turmeric, red chili powder, salt and jaggery. Mix and fry well for about 2 minutes. take care this can burn fast
7. Squeeze and filter the thick tamarind juice all over the veggies.
8. Cook covered for 2 to 3 minutes on a medium flame
9. Add water enough to cook the potatoes, i use 2 1/2 cups. do not add too much. cover and cook till the potatoes are soft cooked with a small vent for the steam to escape
10. Add methi powder if using, coriander powder and coriander leaves and cook for 2 to 3 minutes
Ingredients (1 cup = 240ml )
- 4 potatoes , medium sized , (cubed) (regular or sweet potatoes)
- 2 onions , big , chopped small
- 2 sprig coriander leaves with tender stalks
- 1 fistful tamarind soaked in warm water
- ¼ to ½ tsp coriander powder (optional)
- 1 pinch methi powder (fenugreek seeds / menthulu powder)
- ½ tsp red chili powder
- 1 tbsp Jaggery / sugar
- 3 tbsp oil
- 2 green chilies
- 1 sprig curry leaves
- ½ tsp mustard (optional)
- ½ tsp cumin
- ½ tsp fenugreek
- Salt to taste
- Heat a deep pan with oil, add mustard, cumin, fenugreek, when they start to crackle, add chilies and curry leaves.
- Add onions & little salt and fry for 3 to 4 minutes.
- Add Potatoes, fry for another 3 minutes.
- Add turmeric, salt, red chili powder & jaggery. Mix and fry well for 2 minutes. Do not burn.
- Squeeze & filter tamarind juice to the pan. Sauté well.
- Cook for 2 to 3 mins on a medium flame with the lid closed.
- Pour 2 ½ cups of water to the pan and mix well and cook till the potatoes are fully cooked.
- Add coriander powder, methi seeds powder and coriander leaves and cook further for 2 to 3 minutes.
NUTRITION INFO (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes