Tuesday, June 30, 2009


this recipe is more than 100years old,my mom learned it from her grnadmaa,then i learned it from my mom,in our life we taste hundredes of food varieties but always our tastebuds like to eat the authentic traditional recipes cooked over years and passing over the generations.There are many traditional recipes and some are more popular and got their own regional specialites.
Pindi muddala pulusu means spicy balls with tamarind gravy which is a combination of sweet and sour.The following is the description of the recipe.

  1. Gram flour,besan,chenagapindi-1/2 cup
  2. Cumin seeds/jeera-1/4 Th teaspoon
  3. Salt totaste
  4. Dhaniya powder-1/4Th teaspoon
  5. green chili paste-1 teaspoon
  6. Water-to knead dough
  7. Ginger garlic paste-1/2 teaspoon
  1. Cooked turdal-1 cup
  2. Tamarind taste-1 tablespoon
  3. Rice flour mixed with water-1 table spoon
  4. Onion-2 tablespoons
  5. Jaggery-small piece
  6. Oil-1 table spoon
  7. Mustard seeds-1/2 teaspoon
  8. Curry leaves-10
  9. Cilantro-for garnishing
  10. Salt-to taste

  1. First mix all the ingredients shown for making the balls ,make dough and make tiny marble sized balls.
  2. Heat oil in a pan,add mustard and curry leaves,when it splutters add the balls ,green chili's and the onions.
  3. When onions turn light brown colour add some water and close the lid,then after some time the balls are cooked well and becomes double in size
  4. Add tur dal tamarind paste,rice flour liquid and boil well
  5. Add jaggery and salt,cook until done
  6. garnish with cilantro and serve with rice or jowari roti