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. This is an authentic dish of Telangana cuisine which used to be part of every celebration when the buffet system was not existent and now it’s being a part of daily household meals or made on any festive occasions.
As every family has their own variations of regional cuisines, and in our family we use coarsely grounded bengal gram dal and the nuttiness, crunchiness it gives is the most interesting and delicious part. The special ingredient which enhances the flavor of this dish is the GARLIC. This tastes great with rice accompanied by Pacchi Pulusu or simple as it is with roti’s.
ALUGADDA ULLIPAYA BARADA
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.
DETAILED STEP BY STEP 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.
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