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Saturday, September 28, 2013

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.

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