Munakkaya Pulusu
Tender drumsticks simmered in a tangy tamarind gravy with subtle sweetness from jaggery. This Andhra-style pulusu is packed with aromatic flavors from fenugreek, cumin, and curry leaves, making it a comforting and light curry that pairs beautifully with steamed rice.
For 4 servings
- prep · ~10 min
Soak the tamarind and extract the pulp.
1.Soak the tamarind in 1 cup of warm water for 10 minutes.2.Squeeze the softened tamarind well with your fingers to release the pulp.3.Strain the liquid through a strainer, pressing to extract all the juice. Discard the fibrous pulp. - temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pot over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds, fenugreek seeds, and curry leaves. Sauté until fragrant (20 sec).TIPFenugreek seeds burn quickly and turn bitter — keep the heat medium and add them only at the end of the tempering. - saute · ~4 min
Sauté the aromatics.
1.Add chopped onion and slit green chilies. Cook until onion turns translucent (3 min).2.Add ginger-garlic paste and sauté until the raw aroma fades (1 min). - saute · ~4 min
Add spice powders and tomatoes.
1.Lower the heat. Add turmeric powder, red chili powder, coriander powder, and cumin powder.2.Stir quickly for 20 seconds — do not let the spices burn.3.Add chopped tomatoes and cook until they turn soft and release their juices (3 min).TIPSprinkle a few drops of water if the spice powders start sticking to the bottom of the pot. - boil · ~18 min
Add drumsticks, tamarind water, and simmer.
1.Add the drumstick pieces to the pot and stir gently to coat with the masala.2.Pour in the extracted tamarind pulp, 2 cups of water, grated jaggery, and salt.3.Bring the mixture to a boil, then reduce heat to a gentle simmer.4.Cover partially and cook until the drumsticks are tender (15-18 min). Stir gently once or twice.TIPTo check doneness, press a drumstick piece against the side of the pot — the flesh should feel soft and easily separate from the skin. - simmer · ~2 min
Adjust the consistency and finish.
1.Check the gravy consistency — it should be thin but not watery. Add a splash of water or simmer uncovered to thicken if needed.2.Taste and adjust salt, jaggery, or a squeeze of tamarind for perfect sweet-sour balance.3.Simmer for 2 more minutes for the flavors to meld.TIPThe pulusu thickens slightly as it cools, so keep the gravy slightly thinner than your desired final consistency. - garnish
Garnish with fresh coriander leaves and remove from heat.
TIPLet the pulusu rest for 5 minutes before serving — the flavors deepen beautifully as it sits.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender drumsticks that are bright green and snap easily — tough ones will be fibrous even after long cooking.
- 2Fenugreek seeds burn quickly and turn bitter — keep the heat medium and add them only at the end of the tempering.
- 3To check doneness, press a drumstick piece against the side of the pot — the flesh should feel soft and easily separate from the skin.
- 4The pulusu thickens slightly as it cools, so keep the gravy slightly thinner than your desired final consistency.
- 5Let the pulusu rest for 5 minutes before serving — the flavors deepen beautifully as it sits.
- 6For a more pronounced tang, reserve a little tamarind pulp and stir it in just before finishing, adjusting to taste.
Adapt it for your goals.
Kebab-or-snake name e.g. 'low-oil', 'high-protein', 'jain', 'vegan'
vegan – This recipe is already vegan as written; just ensure no ghee is substituted and your jaggery is plant-based.
kebab or snake name e.g. 'low oil', 'high protein', 'jain', 'vegan'Kebab-or-snake name e.g. 'low-oil', 'high-protein', 'jain', 'vegan'
low-oil – Reduce oil to 1 tsp for the tempering and dry roast the cumin and fenugreek seeds before adding to the gravy.
kebab or snake name e.g. 'low oil', 'high protein', 'jain', 'vegan'Kebab-or-snake name e.g. 'low-oil', 'high-protein', 'jain', 'vegan'
without onion-garlic – For a satvic version, skip the onion and garlic; add a pinch of asafoetida (hing) with the tempering for depth.
kebab or snake name e.g. 'low oil', 'high protein', 'jain', 'vegan'Kebab-or-snake name e.g. 'low-oil', 'high-protein', 'jain', 'vegan'
spicier – Increase the green chilies to 4 or add 1 dried red chili broken into the tempering for extra heat.
kebab or snake name e.g. 'low oil', 'high protein', 'jain', 'vegan'Kebab-or-snake name e.g. 'low-oil', 'high-protein', 'jain', 'vegan'
with potatoes – Add 1 medium potato (cubed) along with the drumsticks for a heartier one-pot meal; increase simmer time by 5 minutes.
Why this is on our healthy list.
High in Dietary Fiber
Drumsticks (the pods) are an excellent source of dietary fiber, aiding digestion and promoting a feeling of fullness.
Rich in Vitamin C and Antioxidants
Tamarind, tomatoes, and green chilies provide vitamin C and antioxidant compounds that support immune health.
Iron from Fenugreek and Curry Leaves
Fenugreek seeds and curry leaves contribute natural iron, important for healthy blood and energy levels.
Natural Sweetener with Minerals
Jaggery adds sweetness along with trace minerals like iron and magnesium, unlike refined sugar.
Low in Calories and Oil
With only 2 teaspoons of oil for the entire dish, this is a light, low-fat curry suitable for everyday meals.
Frequently asked questions
Yes, fresh drumsticks are preferred for best texture, but frozen ones work well. Thaw them first and reduce simmer time by 2–3 minutes as they cook faster.
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