Kandi pappu pulusu

Kandi pappu pulusu is specially made in the eastern parts of Andhra. Kandi pappu pulusu is made with red gram, tamarind pulp, and of course with some spices. We need to prepare a special masala for this soup.The taste of this soup is not like sambar. But the texture will be like sambar only.


Red gram-2 cups
Tamarind pulp-1 cup
Onions-2 large
Salt-to taste
Turmeric powder-a pinch
Asafoetida-a pinch
For seasoning:
Mustard seeds-1tbsp
Cumin seeds-1tbsp
Red chillies-2(split them into pieces)
Curry leaves-a few
Corriander leaves-a few

For Masala:
Corriander seeds-1tbsp
Red gram-1/2tbsp
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Fenugreek seeds-1/2tsp
Black pepper seeds-1/2tsp
Red chillies-3 or 4
Asafoetida-a pinch

Procedure for Masala:
Roast all the above mentioned spices in a kadai till they turn brown shade.  Do not burn them.

Make a fine paste of it by adding necessary water.

Procedure for pulusu:

Roast the red gram till it turn to light brown colour. 

Pressure cook this for three whistles. Mash it with a laddle.  

Chop onions. Add salt, turmeric powder and water to the chopped onions and cook them.

Once onions cooked or become smooth. Add tamarind pulp to the onions and allow it to boil for 5 minutes.

Add boiled red gram to it.
Add grounded masala to the onions.Allow it to boil for 5 minutes.Put a pinch of asafoetida when it is boiling. It will adds good aroma and taste to the soup. Once the pulusu is ready add seasoning to the above pulusu. 

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