ALUGADDA ULLIPAYA BARADA
Alugadda ullipaya barada is a simple and easy dry sautèed curry using Bengal gram dal/chickpea flour and some very basic spices which makes this simple dish absolutely flavorful and delicious.
Servings: 1 4 people
Equipment
- Skillet
- Blender
Ingredients
- 1 cup Chana dal/Bengal gram dal
- 2 Potatoes peeled and diced
- 1 Onion thinly sliced
- 3 tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 4-5 Garlic cloves coarsely crushed
- 8-10 Curry leaves
- Salt to taste
- 1½ tsp Red chilli powder
- ½ cup Water
- 2 tbsp Cilantro Finely chopped
Instructions
- In a blender add the chana dal and pulse it to make a coarse powder and keep it aside.
- Heat a thick bottomed kadai and add oil and make a tempering of mustard seeds, cumin seeds, curry leaves, crushed garlic and let it fry for a minute.
- Now add in thinly sliced onions, some salt and cook until the onions turns golden brown.
- Add in diced potatoes, turmeric powder, coarsely grounded chana dal and give a good mix, cover and cook for 5 min on low-medium flame.
- Now add in salt, chili powder and give it a good mix and cook covered for 5 more minutes.
- Now add in water and give it a good mix, cover it with a lid and cook for 10 minutes until potatoes have cooked(holds its shape yet soft and mushy when pressed with a spoon)
- Finally add in chopped cilantro and give it a good mix and serve hot with roti or rice accompanied by Pacchi Pulusu/Rasam .
Notes
- You can make this curry using any vegetable like onions, fenugreek, spinach etc.,
- You can use besan/Chickpea flour instead of coarsely grounded chana dal/bengal gram dal.