Chitti burelu besari
#indiankitchen
#goldenapron10
A traditional wadi curry from the state of Andhra. It is a urad vadi curry. Here the vadis are not pre-fried but simmered directly in the curry. Needs a little trick,patience and some trials to get it right. Dry mango chunks are used here which is a must in this dish. You can use store bought which are preserved using salt or can dry the unripe mango chunks till completely dried. You can also use fresh unripe mango chunks. The vadis are very small when dropped in the curry and swell after simmering so make sure to drop small balls of vadis.
Chitti burelu besari
#indiankitchen
#goldenapron10
A traditional wadi curry from the state of Andhra. It is a urad vadi curry. Here the vadis are not pre-fried but simmered directly in the curry. Needs a little trick,patience and some trials to get it right. Dry mango chunks are used here which is a must in this dish. You can use store bought which are preserved using salt or can dry the unripe mango chunks till completely dried. You can also use fresh unripe mango chunks. The vadis are very small when dropped in the curry and swell after simmering so make sure to drop small balls of vadis.
Open in Cookpad AppSteps
- 1
Soak the mango chunks with a cup of water
- 2
Add the chopped onions,red chillies and cumin to a mixie jar
- 3
Make a smooth paste using sufficient water
- 4
Wash and Soak the urad dal with 4 cups of water for an hour. Grind to a smooth but thick paste with very little water.
- 5
Heat oil in a deep sauce pan. Add mustard seeds. Let it splutter. Now add the ground masala paste and stir fry for a minute.
- 6
Now add the mango chunks with the soaked water
- 7
Stir fry for few minutes. Then add 5 to 6 cups of water and salt to season.
- 8
Let it come to a boil. When it's boiling drop small blobs of urad batter into the curry. Wet your palm,take a lemon sized ball and push out small blobs of batter with the help of your thumb and index finger.
- 9
Fill up the curry pot making such wadis. Keep stirring a bit. There will be enough place in the pot to accumulate wadis with full batter. Let it simmer,cover and cook for 8 to 10 minutes on low heat. They swell very well.
- 10
Take out a wadi and check by cutting with a spoon if it's cooked from inside else continue cooking. This is perfectly done.
- 11
Serve this spicy tangy wadi curry with hot steamed rice.
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