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A classic Andhra stew featuring tender bottle gourd simmered in a tangy tamarind broth, perfectly balanced with the sweetness of jaggery. This delightful sweet, sour, and spicy pulusu is the ultimate comfort food, best enjoyed with a bowl of hot steamed rice.
For 4 servings
Prepare the tamarind extract. Soak the tamarind ball in 1 cup of hot water for 15 minutes. Once softened, squeeze the pulp thoroughly with your fingers to extract all the juice. Strain this liquid through a fine-mesh sieve into a bowl, pressing the pulp to get a thick extract. Discard the solids and set the extract aside.
Cook the bottle gourd. In a medium-sized pot or kadai, combine the bottle gourd cubes, chopped onion, slit green chillies, turmeric powder, and salt. Add 2 cups of water, stir well, and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 10-12 minutes, or until the gourd is tender but still holds its shape.
Simmer the pulusu. Pour the prepared tamarind extract into the pot with the cooked gourd. Add the jaggery and red chilli powder. Stir gently to combine all ingredients. Let the pulusu simmer uncovered over medium-low heat for 8-10 minutes, allowing the flavors to meld and the raw taste of the tamarind to cook off.
Thicken the stew. In a small bowl, whisk the rice flour with 3 tablespoons of water to create a smooth, lump-free slurry. While stirring the pulusu continuously, slowly pour in the rice flour slurry. Continue to cook for another 2-3 minutes until the gravy thickens slightly. Turn off the heat.
Prepare the tempering (tadka). Heat oil in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then, add cumin seeds, urad dal (if using), and fenugreek seeds. Sauté for 30-40 seconds until the dal turns light golden. Add the broken dried red chillies, hing, and curry leaves. Sauté for another 15 seconds until the curry leaves are crisp.
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A classic Andhra stew featuring tender bottle gourd simmered in a tangy tamarind broth, perfectly balanced with the sweetness of jaggery. This delightful sweet, sour, and spicy pulusu is the ultimate comfort food, best enjoyed with a bowl of hot steamed rice.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 160.46 calories per serving with 2.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and serve. Immediately pour the hot tempering over the prepared pulusu. Stir gently to incorporate. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with steamed rice and a side of papad or fried vadams.
You can make this pulusu with other vegetables like pumpkin (gummadikaya), drumsticks (mulakkada), or small brinjals (vankaya) along with or instead of bottle gourd.
For a thicker and more protein-rich version, add 1/4 cup of cooked toor dal (kandi pappu) along with the tamarind extract in step 3.
Add 1/2 teaspoon of sambar powder along with the red chilli powder for a slightly different and more complex flavor profile.
Bottle gourd consists of over 90% water, which helps in keeping the body hydrated and cool, making this dish especially beneficial in warm weather.
The combination of fiber from the bottle gourd and digestive spices like tamarind, cumin, and hing helps promote healthy digestion and prevent constipation.
This dish is a good source of dietary fiber, which aids in maintaining bowel health, lowering cholesterol levels, and controlling blood sugar levels.
Being low in calories and fat, Bottle Gourd Pulusu is an excellent choice for those managing their weight or following a calorie-conscious diet.
Yes, it is a very healthy dish. Bottle gourd is low in calories and high in water content, making it hydrating and easy to digest. The dish is rich in fiber and uses minimal oil. The spices used also offer various digestive benefits.
One serving of Bottle Gourd Pulusu (approximately 1 cup or 340g) contains around 130-150 calories, making it a light and nutritious main course option.
Yes, you can. The rice flour acts as a thickening agent. If you omit it, the pulusu will have a much thinner, more soupy consistency, which some people prefer. Alternatively, you can mash a few pieces of the cooked bottle gourd to naturally thicken the gravy.
Bottle Gourd Pulusu pairs best with hot steamed rice. You can also serve it with a side of papad, fried vadams (sun-dried crisps), or a simple vegetable stir-fry (poriyal/vepudu).
You can store leftover pulusu in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen overnight, making it taste even more delicious the next day. Reheat thoroughly before serving.