Sengapindi Billala pulusu | How to make Sengapindi Billala pulusu

By Tanuja G  |  18th Nov 2015  |  
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  • Sengapindi Billala pulusu, How to make Sengapindi Billala pulusu
Sengapindi Billala pulusuby Tanuja G
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About Sengapindi Billala pulusu Recipe

Tamarind is commonly used in Telangana cuisine. It is used in chutneys, stuffed gravies, charu varieties, pulusu varieties etc. Pulusu is a thick stew made with tamarind extract, jaggery or sugar, chilli powder and other spices. It is sour/tangy, sweet, hot and goes well with both rotis and white rice. Sesame seeds/peanuts find a special place in T cuisine and pulusu is no exception. The base of the pulusu remains the same. The vegetable added to it, makes the difference. Boiled arvi, boiled yam, fried bhindi, cooked bottle gourd and the list goes on. This billala pulusu is a little different in the sense that it doesn't contain veggies but has cooked besan(senaga pindi) cubes(billalu). This is one of the rural Telangana dishes that is almost forgotten.

Sengapindi Billala pulusu is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Telangana cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Sengapindi Billala pulusu at your home. Sengapindi Billala pulusu by Tanuja G will help you to prepare the perfect Sengapindi Billala pulusu at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Sengapindi Billala pulusu.

Sengapindi Billala pulusu

Ingredients to make Sengapindi Billala pulusu

  • For Billalu :
  • oil as needed
  • 1 teaspoon jeera
  • 1 teaspoon mustard seeds
  • 1 cup water
  • Pinch of turmeric
  • 1/2 teaspoon of red chilli powder
  • 1 cup besan
  • salt to taste
  • For Pulusu :
  • oil for tempering
  • 1/2 teaspoon each of cumin and mustard seeds
  • A pinch of turmeric powder
  • 1/2 teaspoon of red chilli powder
  • 3-4 teaspoons of jaggery
  • lemon sized tamarind
  • 1.5 cups water
  • salt to taste
  • 2-3 teaspoons of roasted sesame seeds powder
  • A pinch of methi seeds
  • A sprig of curry leaves
  • 2-3 broken dried red chillies
  • Mint leaves coriander leaves for garnishing

How to make Sengapindi Billala pulusu

  1. For Billalu:
  2. Heat oil in a pan. Add mustard seeds. Let it splutter. Add cumin seeds. Fry for a few seconds.
  3. Add one cup water to this and let it come to a boil.
  4. Add salt, chilly powder, turmeric powder. Give it a stir. Add 1 cup besan and mix well. Turn off the stove.
  5. Grease a plate with oil, pour this besan mixture and spread it all over the plate. Spread it as thick or thin we want.
  6. Let it cool. Cut it into desired shapes.
  7. For Pulusu :
  8. In the meanwhile, wash and soak tamarind for half and hour.
  9. Extract its juice and discard the veins, seeds. Dilute it with water.
  10. In a deep pan, add this extract, a pinch of turmeric, jaggery, red chilli powder , 1 teaspoon of oil and let simmer till it gets a nice consistency. Pulusu is usually thick.
  11. Add sesame seeds powder, salt and stir well. Simmer for 1 more minute.
  12. Heat oil in a tadka pan.
  13. Add mustard seeds. Let splutter.
  14. Add cumin seeds, methi seeds. Fry for 5 secs.
  15. Add curry leaves, dried red chillies and fry for 5 secs.
  16. Add this to the pulusu and switch off the flame.
  17. Can be garnished with mind leaves or coriander leaves, though optional.
  18. Add the besan cubes, just before serving.

My Tip:

Can be garnished with mind leaves or coriander leaves, though optional.

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