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Venkatagiri Chepala Pulusu

Venkatagiri Chepala Pulusu
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Venkatagiri Chepala Pulusu Recipe, How To Make Venkatagiri Chepala Pulusu Recipe

This is a special Nellore recipe best cooked in earthen pot. Nellore Bommidayila Chepala Pulusu is die for any Nellore people. I experimented this first time in College Station TX with a good friend and perfected it in no time. Like Sanjay says Vahrehvah is about inspiring others to cook for me, cooking is passion and stress buster.

This is what I learned from my amma and peddamma who are expert cooks of this. Once even a pregnant lady in Dallas wanted this when I was in College Station TX. I cooked and sent.

About Recipe

How to make Venkatagiri Chepala Pulusu

(42 ratings)
0 reviews so far
Prep time
30 mins
Cook time
30 mins
Total time
60 mins
Venkatagiri Chepala Pulusu
Author : Vahchef
Main Ingredient : Fishes & sea-foods
Servings : 6 persons
Published date : November 08, 2016


Ingredients used in Venkatagiri Chepala Pulusu
• Fish bommidayilu of not catfish or koramenu steaks - 1000 grams.
• Fennel seeds - 1 tea spoon.
• Garlic colves - 10 no.
• Turmeric powder - half tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Onions - 1 no.
• Tomatoes - 4 no.
• Red chilli powder - 2 tablespoon.
• Salt - to taste.
• Oil - as required.
• Garlic - 5 clove.
Method:

First clean fish and keep it a side by adding salt and turmeric and half spoon of ginger garlic paste. Let it marinate in fridge. Take a flat deep pan add oil, When oil is hot, add fennel seeds and garlic, After some time add cumin and mustard seeds. Once the mustard seeds start to sputter, add onions. Wait till onions turn brown (on medium heat) and add ginger garlic paste a couple of spoons. Once the paste smells cooking add tomatoes.. Let all the mixture cook till tomatoes soften a little bit. Add the tamarind soup and cook till it simmers. Add the fish to the mixture and check for salt. Add more salt as needed. Once the fish is added - add chilli powder and taste for salt and spice along with sourness. Then keep the lid and let it cook. If the entire process is completed in an earthen pot best. Check for fish to cook. Best to cook in the evening and leave it in earthen pot and eat next day






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