Andhra Bachali Kura Pulusu (Malabar Spinach Stew)

Bachali Kura Pulusu is very popular in our home and I make it at least once a month, if not more. In fact, we use Bachali Kura (aka Mayalu in Marathi, Poi Shaak in Bengali, and Malabar Spinach in English) in a variety of ways in my home: Bachali Kura Pappu, Kanda Bachali Kura, and Ava Pettina Kanda Bachali Kura.

Andhra Bachali Kura Pulusu

We find Bachali Kura very easily in Mumbai. If you don’t find it easily, just plant a stem or two the next time you find this green leafy vegetable in a small pot and be amazed at how quickly it grows. It does not even need much looking after.

Recipe for Andhra Bachali Kura Pulusu

Andhra Bachali Kura Pulusu
Prep Time
10 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
30 mins
 

This is the recipe for a traditional Andhra stew called Bachali Kura Pulusu. It is made with Malabar Spinach and is flavoured with a sesame-coconut-chilli paste and tamarind. 

Course: Accompaniment, Side Dish
Cuisine: Andhra Pradesh, Indian
Keyword: Bachali Kura Pulusu
Servings: 6 People
Author: Aruna
Ingredients
  • 1 Small Bunch Bachali Kura, Poi Shaak, Mayalu, Malabar Spinach (About 200 gms)
  • 100 gms Anapakaya, Sorakaya, Lauki, Bottle Gourd
  • 2 tbsp Thick Tamarind Paste
For Paste
  • 1 tbsp Sesame Seeds
  • 3 tbsp Grated Coconut
  • 2-3 Red Chillies
  • 1/2 tsp Turmeric
  • 1.5 Cups Water
  • Salt to Taste
For Tempering
  • 2 tsp Oil (Sesame Preferred)
  • 1 tsp Mustard Seeds
  • 2-3 Red Chillies
Instructions
The Preparation
  1. Chop the Bachali Kura leaves and tender portions of the stem to small pieces.

  2. Peel and chop the bottle gourd to 1" cubes.

  3. Mix the bottle gourd and bachali kura, add about 1.5 cups of water.

  4. Pressure cook for 3 whistles.

Making the Paste
  1. Grind together the coconut, sesame seeds, chillies, turmeric and rice flour with a little water to form a smooth paste.

Making the Bachali Kura Pulusu
  1. In a heavy bottomed vessel, heat the oil.

  2. Add mustard seeds and wait till the splutter.

  3. Add red chillies and stir-fry for a few seconds.

  4. Add the tamarind paste and ground paste, and mix well.

  5. Add the cooked malabar spinach and bottle gourd.

  6. Add salt and mix well.

  7. Mix well and let the Bachali Kura Pulusu come to a boil.

  8. Cover and set aside for 10 minutes.

  9. Serve with rice topped with sesame oil.

How to Make Andhra Bachali Kura Pulusu

  1. Prepping the Bachali Kura and Anapakaya
    1. Separate the leaves of the bachali kura from the stem, and chop into small pieces.
    2. If the stems are tender (are a translucent green in colour, cut easily), chop some of the stems into 1″ pieces as well and add to the leaves.
    3. Peel and chop the bottle gourd into 1″ pieces.
    4. Pressure cook bottle gourd pieces and bachali koora together with 1.5 cups of water for 3 whistles.
  2. Making the Coconut-Sesame Paste
    1. Grind the sesame, rice flour, coconut, turmeric and red chillies with a little water to a smooth paste.
  3. Making the Bachali Kura Pulusu
    1. In a heavy bottomed vessel, heat the sesame oil.
    2. Add mustard seeds and wait till they sputter.
    3. Add the 2-3 split red chillies, and fry for a few seconds.
    4. Add the sesame-coconut paste, and tamarind paste. Mix well.
    5. Add the cooked bachali koora and bottle gourd, along with some salt. Add water, if required, to ensure the pulusu is of a thick pouring consistency.

    6. Mix well and let the Bachali Kura Pulusu boil for 5 minutes.
  4. Serve with hot rice.
Andhra Bachali Kura Pulusu