April 10, 2014

B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew | Andhra Recipes

Learn how to make an easy and zingy stew very commonly made in Andhra kitchens. I added potato for today's recipe but this is such a forgiving recipe that almost anything can be added to increase the flavor quotient. Best part --> it's vegan!

Previously posted recipes in this A to Z Andhra Recipe blogging -

B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew

Pulusu translates to a variety of stew that is cooked in a tamarind sauce and is a very popular Andhra preparation. Almost anything right from vegetables to fish can be used as a main ingredient and the method is usually the same. Save some leftovers and the stew will taste even better the next day. 

Download the recipe

Prep Time: 10 mins
Cook Time: 20 to 25 mins


4 potatoes - scrubbed, peeled and cubed
2 green chillies, chopped
2 tsp oil
3 tbsp tamarind paste (or a small lemon sized tamarind, soaked in hot water)
2 bay leaves
2 cloves
a small cinnamon stick
1 onion, thinly chopped
1/2 tsp ginger-garlic paste (or 3 crushed garlic cloves; a small piece of chopped ginger)
salt to taste
1/4 tsp turmeric
1/2 tsp red chilli powder

For Tadka/Tempering - 

1 tsp oil
1 red chilli
1/2 tsp mustard seeds
1 tsp urad dal (split black gram)
1 tsp cumin seeds 
a pinch of asafoetida (hing)


1. Boil cubed potatoes for 5 minutes. Cover and set aside. 

2. Heat oil in a pan and add cinnamon stick, bay leaves, cloves. Saute for a minute. Then add green chilli, ginger-garlic paste and chopped onion. Cook on low heat until it turns translucent. Then goes in boiled potato, salt, turmeric and red chilli powder. Cook for 3 to 4 minutes and then add tamarind paste along with a cup (or more for a thinner consistency) of water. Cover and let it cook until potato turn soft and tender.  

3. Heat a tsp of oil in a small kadai for tempering and add all ingredients listed one by one. Once it starts to splutter and urad dal turns brown, top the stew with this tempering. Serve with rice or roti. 


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