Name: Chepala Pulusu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g Kingfish (Cut into 1-inch thick steaks. Any firm white fish like pomfret or tilapia also works.); 30 g Tamarind (About a lemon-sized ball, seedless.); 2 pcs Onion (Medium-sized, finely chopped.); 2 pcs Tomato (Medium-sized, finely chopped.); 3 pcs Green Chilli (Slit lengthwise.); 1 tbsp Ginger Garlic Paste; 3 tbsp Sesame Oil (Traditionally used for its distinct flavor.); 1 tsp Mustard Seeds; 0.5 tsp Fenugreek Seeds; 1 sprig Curry Leaves; 0.5 tsp Turmeric Powder; 1.5 tsp Red Chilli Powder (Adjust to your spice preference.); 2 tsp Coriander Powder; 1 tsp Cumin Powder; 1.5 tsp Salt (Adjust to taste.); 2.5 cup Water (1 cup for tamarind, 1.5 cups for gravy.); 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

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Garelu & Chepala Pulusu Recipe - South Indian Breakfast | CraftMyMeals

Instructions

1
Soak the Lentils (3-4 hours)
- Rinse the urad dal under cool running water 4-5 times, until the water runs clear.
- Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
- Let it soak for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas oily and prevent them from holding their shape.
2
Grind the Batter (10-12 minutes)
- Drain all the water from the soaked dal completely. This is a critical step for a thick batter.
- Transfer the dal to a high-speed blender or a wet grinder along with the chopped ginger and green chilies.
- Grind the mixture to a thick, smooth, and fluffy batter. Add ice-cold water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. The final batter must be very thick and paste-like.
- Scrape down the sides periodically to ensure even grinding. Transfer the batter to a large mixing bowl.
3
Aerate and Season the Batter (5 minutes)
- Using your hand or a whisk, beat the batter vigorously in a circular motion for 4-5 minutes. This incorporates air, which is the secret to light and fluffy vadas.
- To check if the batter is ready, perform the 'float test': drop a small dollop of batter into a bowl of water. If it floats immediately, it's perfectly aerated. If it sinks, beat for a few more minutes and test again.
- Once aerated, gently fold in the crushed peppercorns, chopped curry leaves, and hing. Add salt just before you are ready to fry and mix gently.
4
Shape and Fry the Vadas (15-20 minutes)
- Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle and rise to the surface steadily, not instantly. The ideal temperature is 350-360°F (175-180°C).
- Keep a small bowl of water nearby. Wet your palms to prevent the batter from sticking.
- Take a lemon-sized portion of the batter onto your wet fingers, flatten it slightly into a disc on your palm, and make a hole in the center with your thumb. The hole helps the vada cook evenly from the inside.
- Carefully and gently slide the shaped vada into the hot oil by tilting your hand over the pan. Do not drop it from a height.
- Fry 3-4 vadas at a time, avoiding overcrowding the pan. Fry for 2-3 minutes until the bottom is golden brown and crisp.
- Flip the vadas and fry for another 2-3 minutes until they are evenly golden brown and crisp all over.
- Remove the vadas with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
5
Serve Hot
- Medu Vadas are best served immediately while they are hot and crispy.
- Pair them with traditional accompaniments like hot sambar for dipping and fresh coconut chutney.

Ingredients

500 g Kingfish (Cut into 1-inch thick steaks. Any firm white fish like pomfret or tilapia also works.)
30 g Tamarind (About a lemon-sized ball, seedless.)
2 pcs Onion (Medium-sized, finely chopped.)
2 pcs Tomato (Medium-sized, finely chopped.)
3 pcs Green Chilli (Slit lengthwise.)
1 tbsp Ginger Garlic Paste
3 tbsp Sesame Oil (Traditionally used for its distinct flavor.)
1 tsp Mustard Seeds
0.5 tsp Fenugreek Seeds
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference.)
2 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Salt (Adjust to taste.)
2.5 cup Water (1 cup for tamarind, 1.5 cups for gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1
Prepare Fish and Tamarind Extract
- Clean the fish pieces thoroughly. In a bowl, combine the fish with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix gently to coat and set aside to marinate for 15-20 minutes.
- Soak the tamarind in 1 cup of hot water for about 20 minutes. Squeeze the pulp well to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids. You should have about 1 cup of tamarind extract.
2
Create the Masala Base
- Heat sesame oil in a wide, heavy-bottomed pan or a traditional clay pot (manchatti) over medium heat. Once hot, add the mustard seeds and let them splutter.
- Add the fenugreek seeds and curry leaves. Sauté for 30 seconds until the fenugreek seeds turn golden and aromatic, being careful not to burn them.
- Add the finely chopped onions and slit green chillies. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook for 5-6 minutes, mashing them with the back of a spoon, until they turn soft and pulpy.
- Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices release their aroma.

Medu Vada with Chepala Pulusu

Nutrition per Serving

Recipes in this Meal

1. Medu Vada

Ingredients

2. Chepala Pulusu

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About Medu Vada with Chepala Pulusu

Instructions

Ingredients

Instructions