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A tangy and spicy spinach stew from Andhra Pradesh, made with a tamarind base and aromatic spices. This comforting South Indian curry, known as Palakura Pulusu, is the perfect companion to a bowl of hot steamed rice.
For 4 servings
Prepare Tamarind Water: Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain the liquid through a fine-mesh sieve, discarding the solids. Set this tamarind water aside.
Temper Spices (Tadka): Heat oil in a medium pot or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add cumin seeds, urad dal, chana dal, and broken dried red chillies. Sauté for about a minute until the dals turn a light golden brown.
Sauté Aromatics: Add the curry leaves and asafoetida, and sauté for 15-20 seconds until fragrant. Add the chopped garlic, slit green chillies, and finely chopped onions. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Cook Vegetables: Add the finely chopped tomatoes and cook for another 4-5 minutes until they turn soft and mushy. Stir in the turmeric powder, red chilli powder, and sambar powder, and cook the spices for one minute.
Wilt Spinach: Add the roughly chopped spinach and salt to the pot. Mix well and cook for 3-4 minutes, allowing the spinach to wilt completely.
Simmer the Pulusu: Pour in the prepared tamarind water and 1 additional cup of plain water. Add the jaggery and stir until it dissolves. Bring the mixture to a rolling boil.
Develop Flavors: Reduce the heat to low, cover the pot, and let the pulusu simmer gently for 8-10 minutes. This allows all the flavors to meld together beautifully.
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A tangy and spicy spinach stew from Andhra Pradesh, made with a tamarind base and aromatic spices. This comforting South Indian curry, known as Palakura Pulusu, is the perfect companion to a bowl of hot steamed rice.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 152.96 calories per serving with 3.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Thicken and Finish (Optional): In a small bowl, whisk the rice flour with 3 tablespoons of water to create a smooth, lump-free slurry. Slowly pour this into the simmering pulusu while stirring continuously to prevent lumps. Cook for another 2-3 minutes until the gravy thickens slightly.
Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves. Let it rest for 5 minutes before serving. Serve hot with steamed rice, papad, or a simple vegetable stir-fry.
Replace spinach with other traditional greens like amaranth leaves (thotakura) or sorrel leaves (gongura) for a different, equally authentic flavor profile.
Add vegetables like drumsticks, bottle gourd, or yellow cucumber along with the tomatoes for a heartier and more nutritious pulusu.
Add boiled chickpeas or a handful of fried vadiyalu (sun-dried lentil dumplings) in the last 5 minutes of simmering for extra protein and texture.
For a satvik version, you can skip the onion and garlic. The dish will still be flavorful due to the spices and tamarind.
Spinach is an excellent source of iron, which is crucial for preventing anemia and maintaining energy levels. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
The combination of tamarind, asafoetida, and fiber from spinach and lentils helps stimulate digestion and can prevent constipation. These ingredients are known in traditional medicine to support a healthy gut.
This dish contains several immunity-boosting ingredients. Garlic has antimicrobial properties, turmeric contains curcumin which is a powerful anti-inflammatory agent, and spinach provides essential antioxidants.
As a completely plant-based dish, it provides essential nutrients without cholesterol. The small amounts of chana dal and urad dal in the tempering contribute to the protein content of the meal.
Pulusu is a traditional tangy stew from Andhra cuisine in South India. Its defining characteristic is a base made from tamarind water, which is then balanced with jaggery (sweetness) and chillies (heat), and can feature various vegetables or greens.
Yes, absolutely. If you don't have whole tamarind, you can substitute it with 1.5 to 2 teaspoons of store-bought tamarind concentrate. Mix it well with 1 cup of warm water before adding it to the curry.
Yes, it is quite healthy. Spinach is a powerhouse of iron, vitamins A, C, and K. The lentils in the tempering add protein and fiber, and spices like turmeric have anti-inflammatory properties. It's a nutritious, plant-based dish.
One serving of Spinach Pulusu (approximately 1 cup or 235g) contains around 130-150 calories. The exact number can vary based on the amount of oil and jaggery used. It is a relatively low-calorie main dish.
Yes, you can easily make a 'no onion, no garlic' version. Simply skip those ingredients. The asafoetida in the tempering provides a savory depth, and the dish will still be delicious.
Store any leftover Spinach Pulusu in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors often become even more pronounced the next day. Reheat gently on the stovetop or in the microwave before serving.