Pulihora Pulusu: A Tangy Gravy from Andhra and Telangana

Pulihora Pulusu - Andhra Pradesh and Telangana Special Recipe

Pulihora Pulusu, as the name suggests, is a gravy that is made from the tamarind paste used to make Chintapandu Pulihora or Tamarind Rice. Pulihora Pulusu is quite popular in Telangana and Andhra Pradesh as a tangy accompaniment to rice. The taste is the same as that of Pulihora but far more tangy.  The advantage that you have is that you can adjust the amount of pulusu you add to rice.

Another great way to eat Pulihora Pulusu is as an accompaniment to Ragi Sangati, Idli, or Dosa. If you make this pulusu very thick, you can store it and use it as a ready-mix for Pulihora; much like the Pulikachal of Tamil Nadu.

I made this dish at the request of one of the followers of my blog, Dr. Srisudha. She actually asked me for this recipe ages ago, but I quite forgot about it till she reminded me again this past weekend. Here you are Dr. Srisudha. Hope you like it. 🙂

How to Make Pulihora Pulusu

Pulihora Pulusu - Andhra Pradesh and Telangana Special Recipe
Print
Pulihora Pulusu - A Recipe from Andhra Pradesh and Telangana
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Pulihora Pulusu is a tangy tamarind-based gravy that is used as accompaniment for rice, idli, or dosa in Andhra Pradesh and Telangana. It is essentially the same gravy used to make Chintapandu Pulihora or Tamarind Rice, just thinner in consistency.
Course: Main
Cuisine: Andhra Pradesh, Indian
Servings: 4
Author: Aruna
Ingredients
  • 2" Ball Tamarind - 2" Ball or Thick Tamarind Pulp - 1/3 Cup
  • 3 tbsp Peanuts
  • 1 tsp Udad Dal or Minapappu
  • 1 tsp Chana Dal or Senaga Pappu
  • 1 tsp Rai or Avalu
  • 2 or 3 Red Chillies
  • 2 or 3 Green Chillies
  • 10 to 12 Fresh Curry Leaves
  • 2 Large Pinches Hing or Asafoetida or Inguva
  • 1 tsp Grated Jaggery
  • 1/4 tsp Haldi, Turmeric, or Pasupu
  • 1.5 tbsp Sesame Oil or Nuvvula Nune
  • Salt to Taste
Instructions
Method to Make Tamarind Pulp (If you are using tamarind)
  1. Soak the tamarind in 1 cup hot water for about 15 minutes.
  2. After 15 minutes, using your hands, mash the tamarind well.
  3. Squeeze the tamarind to extract the pulp.
  4. Add 1 cup of warm water to the tamarind.
  5. Once again, squeeze out a second round of pulp.
  6. Discard the tamarind. You can use this leftover tamarind to clean brass idols and vessels.
Method to Make Pulihora Pulusu
  1. If you are using readymade tamarind paste, dissolve it in 2 cups of water.
    Or
    Use the tamarind water madeusing the procedure above.
  2. In a heavy-bottomed vessel, heat the oil.
  3. Add the mustard seeds and wait till they splutter.
  4. Add the udad and chana dals.
  5. Fry till light golden brown.
  6. Add the peanuts and fry till the peanuts start to pop.
  7. Add the slit green chillies, split red chillies, and curry leaves. Be careful because the moisture in the curry leaves will cause the oil o splutter a bit.
  8. Stir-fry for 3 to 5 seconds till the chillies start to change colour.
  9. Add the turmeric and asafoetida.
  10. Mix well.
  11. Add the tamarind water and salt.
  12. Over a low flame, let the Pulihora Pulusu simmer for about 7 to 10 minutes.
  13. When the Pulihora Pulusu thickens a bit and loses the raw taste of the tamarind, turn off the heat.
  14. Add the grated jaggery and mix well till it dissolves.
  15. Serve hot with steam rice, idli, or dosa.
Recipe Notes

If you have Pulihora Pulusu and want to make Chintapandu Pulihora (Tamarind Rice), just heat it and simmer till it becomes a thick gravy. Mix with steamed rice.

You could also add some Nuvvula Podi to the Pulihora Pulusu to give it a different taste.

 

 

3 thoughts on “Pulihora Pulusu: A Tangy Gravy from Andhra and Telangana

  1. Hi aruna ,thanks a ton.recipe seems very easy,shall try it today eveningand will let you know how it turns out.the methi tamatar pulao i made following your recipe to the tee recived a lot of compliments.thank you aruna

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.