Chintakaya Menti Pulusu

Hi Viewers

        Today I am coming with Chintakayala pulusu. This new variety dish, I learnt from my sister. I thought of preparing pulusu with traditional chintakayalu by mixing vegetables.  I made this and came out so well.

        I love to cook and am crazy about cooking new varieties and want to show how to cook a normal dish in a special way.

OK let us go to prepare.

Ingredients

1. Chintakayalu                        7 to 8
2. Sorakaya                               little bit
3. Dosakaya                              small one
4. Drum stick                            1
5. Green mirchi                         6 to 7
6. Jaggery  powder                    1 1/2 tbsp
7. Turmeric poder
8. Hing
9. Curry leaves
10. Sesame powder                    2 tbsp(Fry sesame seeds and powder them in mixy
11. Salt to taste

For Popu

1. Mustard seeds
2. Cumin seeds
3. Fenugreek seeds
4. Oil                                           1 tbsp

How to prepare                          

• First select mid range chintakayalu.
• Wash thoroughly 2 to 3 times till the water comes clear.
• Boil chintakayalu. Let it cool.
• Mean time first wash the vegetables and cut them and boil them separately. Keep aside.
• Extract juice from boiled chintakayalu by adding little water and filter it.
• Heat oil in vessel add mustard seeds , jeera  fenugreek seeds, hing and turmaric powder. Let them pop.
• Then add prepared chintakaya pulusu, boiled vegetables , green mirchi, jaggery, curry leaves and salt.
• Let it boil for 10 to 12 minutes.
• Switch off the stove.
• Finally add sesame powder for the purpose of thickness and taste.

The consistency depends on your liking whether thick or liquid form.

• 

It goes well with rice with dollop of ghee and mudda pappu.