Mukkala Pulusu, Teepi Pulusu or Bellam Pulusu

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Bellam Pulusu, Teepi Pulusu or Mukkala Pulusu

An eternal favourite in my home is Mukkala Pulusu. This sweet and tangy pulusu is also a very wholesome and healthy option because it combines a variety of vegetables and some lentils. Just eat this with rice and your daily quota of proteins, carbs, and several vitamins and minerals is taken care of. Children love this pulusu because it is sweet. Mothers love this pulusu because their children eat so many vegetables in one shot when they eat this pulusu.

Also known as Teepi Pulusu or Bellam Pulusu, this wonderful dish is a must for lunch or dinner during most poojas and festivals in Andhra Pradesh. A well-made Mukkala Pulusu has just the right balance of sweet and sour and tastes great as a side-dish for Mudda Pappu Annam or then Nuvvula Posi Annam.


  1. Mixed Vegetables – 2 Cups
    1. Red Pumpkin/Gummidikaya/Lal Bhopla
    2. Bottle Gourd/Anapakaya/Lauki/Doodhi
    3. Sweet Potato
    4. Drumstick
    5. Lady Finger
    6. Madras Onions/Shallots (Omit if you are making for a puja or naivedyam)
    7. Small Brinjals
    8. Gavar or Goru Chikkudikaya
  2. Tamarind Pulp – 1 tbsp
  3. Grated Jaggery – 4 to 6 tbsp
  4. Rice Flour – 1 heaped tsp
  5. Tuvar Dal/Kandi Pappu – 2 tbsp
  6. Turmeric – 1/2 tsp
  7. Mustard Seeds – 1/2 tsp
  8. Cumin Seeds – 1/2 tsp
  9. Red Chillies – 3
  10. Oil  – 2 tsp (Sesame oil or Nuvvula Nune preferred)
  11. Asafoetida/Hing – a pinch
  12. Salt to Taste
  13. Curry Leaves – 6 to 8

Method to Make Mukkala Pulusu, Teepi Pulusu or Bellam Pulusu

  1. The Preparations
    1. Peel the shallots, red pumpkin, and bottle gourd.
    2. Cut all vegetables into 1/2″ pieces.
    3. Dissolve the tamarind pulp in 1/2 cup water.
    4. Pressure cook the tuvar dal separately till it is mashable.
    5. Set aside.
  2. To Make the Mukkala Pulusu:
    1. In a heavy bottomed vessel, heat oil.
    2. Add mustard seeds and wait till they sputter.
    3. Add the cumin seeds and split red chillies.
    4. Stir-fry for a few seconds.
    5. Add lady finger pieces and fry for about 2-3 mins.
    6. Add the shallots and stir-fry till the lady finger and shallots are fried a bit.
    7. Add hing and curry leaves.
    8. Stir-fry for a few seconds.
    9. Add all vegetables.
    10. Cover with enough water and cook covered till vegetables are cooked.
    11. Add tamarind pulp and jaggery.
    12. Cook till jaggery melts.
    13. Add mashed dal, salt, and turmeric.
    14. Mix well.
    15. Mix rice flour with 1/4 cup water.
    16. Add to the Mukkala Pulusu.
    17. Mix well and bring to a boil.
  3. Serve with hot rice and ghee or as a side for Mudda Pappu Annam.


  • The red pumpkin should be ripe and orange. It adds a wonderful sweetness to the pulusu.
  • If you add lady finger along with all the veggies right in the beginning, the pulusu will be sticky.
  • Cook the dal separately and not with the vegetables as it needs longer to cook.
  • Add more jaggery if the pulusu is not sweet enough.

I would love to hear from you!

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