Bachali Koora Pulusu (Malabar Spinach Stew)

Bachali Koora (aka Mayalu in Marathi) is a green leafy vegetable grows very easily, even in a small flower-pot. In fact, this is the only vegetable that I grow in my balcony.

Bachali Koora Pulusu is a favourite of mine and has a quite unique taste.

I often eat this pulusu by itself as a soup. 🙂


  1. Bachali Koora/Mayalu/Malabar Spinach – 1 Small Bunch or 2 Packed Cups of Leaves
  2. Bottle Gourd/Anapakaya/Lauki/Doodhi – 100 Gms
  3. Sesame Seeds – 1 tbsp
  4. Grated Fresh Coconut – 1 tbsp
  5. Rice Flour – 1 tsp
  6. Red Chillies – 4 or 5
  7. Tamarind Pulp – 1 tbsp
  8. Turmeric – 1/4 tsp
  9. Oil (Sesame, preferably) – 1 tsp
  10. Mustard Seeds – 1/2 tsp
  11. Salt to Taste


  1. Roughly chop the bachali koora.
  2. Pressure cook bottle gourd pieces and bachali koora together with 2 Cups of water for 3 whistles.
  3. Grind together sesame seeds, rice flour, coconut, and 2 red chillies with a little water to form a smooth paste.
  4. In a heavy bottomed vessel, heat the sesame oil.
  5. Add mustard seeds and wait till they sputter.
  6. Add the remaining red chillies after splitting them.
  7. Fry for 10 secs.
  8. Add the cooked bachali koora, bottle gourd, tamarind paste, turmeric, and salt.
  9. Mix well.
  10. Add the sesame-coconut paste.
  11. Add water, if required, to ensure the pulusu is of a thick pouring consistency.
  12. Bring to a boil.
  13. Serve with hot rice.

I often eat this pulusu just by itself, as soup.

An absolutely divine combination is this pulusu as a side dish with mudda-pappu annam. 🙂


  • Use leaves that are tender.
  • If the stems are tender (are a translucent green in colour, cut easily), chop some of the stems and pressure cook along with the leaves. They add a crunch to the pulusu. 🙂 

5 thoughts on “Bachali Koora Pulusu (Malabar Spinach Stew)

  1. Hi, I just made this with two changes. I added some jaggery as I over-salted it, and then I added half a lime's juice as it was a little too sweet - it tastes really good now.
    1. You could add a couple of lime sized balls of chapati atta (wheat flour balls) to any gravy-based dish that has too much salt. Gently simmer the dish with the balls of dough in it for about 5 minutes. The dough will absorb the excess salt. Discard the dough and eat the dish. :-)

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