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"Papulusu" is a traditional South Indian dish, particularly popular in Andhra Pradesh and Telangana. It is a lentil-based curry with tamarind and spices, often made with toor dal (pigeon peas). Here's a list of ingredients commonly used to prepare *Papulusu*:

Ingredients:
1. *Toor Dal (Pigeon Peas)* - 1 cup
2. *Tamarind* - Small lemon-sized ball (soaked in water)
3. *Turmeric Powder* - 1/4 teaspoon
4. *Green Chilies* - 2-3 (slit)
5. *Onion* - 1 medium (chopped)
6. *Tomatoes* - 1 medium (chopped)
7. *Garlic Cloves* - 3-4 (crushed)
8. *Curry Leaves* - A few sprigs
9. *Coriander Leaves* - For garnish
10. *Red Chili Powder* - 1 teaspoon (adjust to taste)
11. *Coriander Powder* - 1 teaspoon
12. *Cumin Seeds* - 1/2 teaspoon
13. *Mustard Seeds* - 1/2 teaspoon
14. *Fenugreek Seeds (Methi)* - A pinch
15. *Asafoetida (Hing)* - A pinch
16. *Dry Red Chilies* - 2 (broken)
17. *Oil/Ghee* - 2 tablespoons
18. *Salt* - To taste
19. *Water* - As needed

Here’s a simple and flavorful recipe for **Fish Fry**, a popular dish in Indian cuisine.

Ingredients:
1. *Fish (Pomfret, Rohu, Kingfish, or any firm fish)* - 500 grams (cleaned and cut into pieces)
2. *Turmeric Powder* - 1/2 teaspoon
3. *Red Chili Powder* - 1-2 teaspoons (adjust to taste)
4. *Ginger-Garlic Paste* - 1 tablespoon
5. *Lemon Juice* - 1 tablespoon
6. *Coriander Powder* - 1 teaspoon
7. *Garam Masala* - 1/2 teaspoon
8. *Rice Flour* - 2 tablespoons (optional, for crispiness)
9. *Salt* - To taste
10. *Oil* - For shallow frying
11. *Curry Leaves* - For garnish (optional)

Preparation:
1. **Marinate the Fish**:
In a bowl, mix turmeric powder, red chili powder, ginger-garlic paste, lemon juice, coriander powder, garam masala, rice flour (if using), and salt. Add a little water to make a paste.
Apply this marinade to the fish pieces evenly and let it rest for at least 30 minutes (or up to 2 hours in the refrigerator).

2. **Fry the Fish**:
Heat oil in a pan for shallow frying.
Place the marinated fish pieces in the hot oil and fry on medium heat until golden brown and crispy on both sides. Avoid overcrowding the pan.
Remove and place them on paper towels to absorb excess oil.

3. **Garnish and Serve**:
Garnish with fresh curry leaves or lemon wedges and serve hot with rice, sambar, or as an appetizer with chutney.

Enjoy your delicious homemade fish fry!

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