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Sengapindi Billala pulusu

Nov-18-2015
Tanuja G
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Telangana
  • Basic recipe
  • Gluten Free

Ingredients Serving: 4

  1. For Billalu :
  2. oil as needed
  3. 1 teaspoon jeera
  4. 1 teaspoon mustard seeds
  5. 1 cup water
  6. Pinch of turmeric
  7. 1/2 teaspoon of red chilli powder
  8. 1 cup besan
  9. salt to taste
  10. For Pulusu :
  11. oil for tempering
  12. 1/2 teaspoon each of cumin and mustard seeds
  13. A pinch of turmeric powder
  14. 1/2 teaspoon of red chilli powder
  15. 3-4 teaspoons of jaggery
  16. lemon sized tamarind
  17. 1.5 cups water
  18. salt to taste
  19. 2-3 teaspoons of roasted sesame seeds powder
  20. A pinch of methi seeds
  21. A sprig of curry leaves
  22. 2-3 broken dried red chillies
  23. Mint leaves coriander leaves for garnishing

Instructions

  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.

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