Boiled eggs cooked in a spicy tomato onion based masala curry. This dish is perfect for a...

The famous traditional Andhra fish curry, Mamidi chepala pulusu is a tangy delicacy which...

A simplified cabbage roll recipe, made here with ground chicken is tasty, easy. It can be...

Chicken Brinjal Curry is a unique and delicious variation, combination of chicken and br...

Traditional Malvani style of cooking chicken curry in a spicy Malvani gravy. Its a very f...

Satay peanut sauce in a blend of peanut crushed and added with shrimp paste spiced with c...

Chilakada Dhumpa Pulusu ( Sweet Potato ) Recipe, How To Make Chilakada Dhumpa Pulusu ( Sweet Potato ) Recipe

Name: CHILAKADA DHUMPA PULUSU ( SWEET POTATO )
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Its not a very spicy curry but not too mild either. Kind of spicy, sweet and sour curry like baghara baigan

About Recipe

How to make CHILAKADA DHUMPA PULUSU ( SWEET POTATO )

(103 ratings)

0 reviews so far

Prep time
20 mins

Cook time
20 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Sweet potato

Servings : 4 persons
Published date : November 11, 2016

Ingredients used in CHILAKADA DHUMPA PULUSU ( SWEET POTATO )
• Ginger garlic paste - 1 tea spoon.
• Onions - 2 numbers.
• Salt - to taste.
• Red chilli powder - 1 (1/2) tablespoons.
• Roasted peanuts,coconut,khus khus paste - 2 tablespoons.
• Tamarind paste - half cup.
• Sweet potatoes - 2 numbers.
• Green chillies , slit long - 4 numbers.
• Coriander powder - 1 tablespoon.
Method:
Peel and wash the sweet potatoes. Cut into thin long pieces. Heat a thick bottomed pan and add 3 tablespoons oil. Add sliced onions and fry till light brown. Remove from oil, let cool and make a paste. Heat the oil again and add the onion paste. Fry for few seconds and add ginger garlic paste and turmeric. Let it leave raw smell and add the sweet potatoes and green chillies. Add little salt. The mixture is dry at this point so be carefull not to let it burn. cover and cook for about 15 minutes, stirring occasionally. When the potatoes are soft add red chilli powder and salt to taste. Add the peanuts and coconut paste. fry for 2 minutesand add tamarind paste and 2 cups water. Cover and cook for another 5-10 minutes. when the gravy thickens and oozes out oil, add half teaspoon sugar and coriander powder. simmer for 1 minute , season with coriander leaves and turn off heat.