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    Home » Recipes » Uncategorized

    Last Updated: July 17, 2020 | First Published on: September 22, 2015 by Hari Chandana Ponnaluri

    Senagala Pulusu Recipe – Andhra Style Black Chickpeas Stew Recipe – South Indian Recipes

    215 shares
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    senagala pulusu recipe, andhra pulusu recipes, indian recipes, kala chana recipes

    If you are looking for more Andhra Recipes then do check Dondakaya Kobbari Karam, Dondakaya Pulusu, Gummadikaya Pindimiriyam, Sweet Potato Curry, Mamidikaya Pesara Pachadi, Mullangi Pachadi and Potlakaya Nuvvula Pachadi.

    Senagala Pulusu Recipe

    Hari Chandana Ponnaluri
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine South Indian
    Servings 4

    Ingredients
      

    • ½ cup Black Chickpeas
    • Marble sized Tamarind Ball approx. ½ tbsp
    • 1 Onion
    • 1 Tomato
    • 2 tsp Rice Flour
    • ½ to 1 tbsp Jaggery
    • ¼ tsp Turmeric Powder
    • ¼ tsp Fenugreek Seeds
    • ½ tsp Mustard Seeds
    • ¼ tsp Cumin Seeds
    • A pinch of Hing
    • 1 Green Chilli
    • 1 tbsp Desiccated Coconut
    • Red Chilli Powder as needed
    • 1 Sprig Coriander Leaves
    • 3 tsp Oil
    • Salt to taste
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    Instructions
     

    • Soak the black chickpeas overnight and pressure cook for 5 – 6 whistles or until soft. Set aside.
    • Heat a teaspoon of oil in a pan. Add the sliced onions and green chilli and fry until transparent. Add turmeric powder, chopped tomatoes and water and cook until tomatoes are mushy.
    • Add the cooked chickpeas, tamarind extract, salt, red chilli powder, jaggery and water (adjust to desired consistency).
    • Dilute the rice flour and little water and add it to the chickpeas mixture. Mix everything.
    • Let it boil for 8 – 10 minutes.
    • Add the desiccated coconut and coriander leaves and mix well. Turn off the flame.
    • Heat oil in a pan for seasoning. Add mustard seeds, cumin seeds and fenugreek seeds and let them splutter. Add hing and turn off the flame. Pour this over the prepared chickpea stew and combine.
    • Serve hot with rice.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

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    215 shares

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    Comments

    1. haritha sharma says

      September 23, 2015 at 11:15 am

      Nice one.. Thanks for the recipe chandana

      Reply

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    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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