cheap pulusu recipe

     cheap pulusu recipe

Cheap Pulusu: Andhra’s Budget-Friendly Tangy Stew That Packs a Flavor Punch

Introduction

In the heart of Andhra cuisine lies Cheap Pulusu—a humble yet incredibly flavorful tamarind-based stew that proves delicious food doesn’t need expensive ingredients. This dish, often called “Pappu Pulusu” (lentil stew) or “Beerakaya Pulusu” (ridge gourd stew), is a staple in many Andhra households, especially when budgets are tight. Made with pantry staples like tamarind, lentils, and seasonal vegetables, Cheap Pulusu is a perfect balance of tangy, spicy, and slightly sweet flavors. It’s typically served with steamed rice, making it a comforting and economical meal.

In this article, we’ll explore the origins of Cheap Pulusu, its cultural significance, and a foolproof recipe to recreate this Andhra classic at home—without breaking the bank!

Why Cheap Pulusu is a Beloved Andhra Dish

Cheap Pulusu is more than just a budget meal—it’s a testament to Andhra’s culinary creativity. Here’s why it’s special:
✅ Affordable Ingredients – Uses tamarind, lentils, and vegetables that are easily available.
✅ Quick & Easy – Ready in under 30 minutes.
✅ Versatile – Can be made with ridge gourd, bottle gourd, or even just onions and tomatoes.
✅ Nutritious – Packed with protein (from lentils) and vitamins (from tamarind and veggies).
✅ Perfect for Rice Pairing – The tangy gravy soaks into rice, making every bite delicious.

Ingredients for Cheap Pulusu (Serves 4)

Main Ingredients

• 1 cup toor dal (pigeon peas) – the budget protein
• 1 small ridge gourd (beerakaya) or bottle gourd (sorakaya) – optional
• 1 small onion, chopped
• 1 tomato, chopped
• 1 lemon-sized tamarind ball (soaked in warm water)

Spices & Tempering

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp jaggery (optional, for slight sweetness)
• 1 sprig curry leaves
• 2 tbsp oil (preferably sesame or groundnut)
• Salt to taste

Optional Add-Ins

• 1/4 tsp fenugreek seeds (for depth)
• 1 tbsp grated coconut (for richness)

Step-by-Step Recipe

Cook the Dal & Vegetables

1. Wash and pressure cook toor dal with turmeric and 2 cups water for 3 whistles.
2. If using ridge gourd or bottle gourd, peel and chop into small pieces.
3. Mash the cooked dal lightly and set aside.

Prepare Tamarind Extract

1. Soak tamarind in 1 cup warm water for 10 minutes.
2. Squeeze and extract the pulp, discarding the fibers.

Tempering & Cooking the Pulusu

1. Heat oil in a pot. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
2. Add chopped onions and sauté until golden.
3. Add tomatoes and cook until soft.
4. Stir in turmeric, red chili powder, and jaggery.
5. Add the chopped ridge gourd (if using) and sauté for 2 minutes.
6. Pour in the tamarind extract and 1 cup water. Simmer for 5 minutes.
7. Mix in the cooked dal and simmer for another 5-10 minutes.

Final Touch

1. Adjust salt and spice levels.
2. For extra flavor, sprinkle fenugreek seeds and grated coconut (optional).
3. Garnish with fresh coriander leaves.

Serving Suggestions

🍚 Best with steamed rice – The tangy gravy pairs perfectly with plain rice.
🥒 Side of pickle & papad – Adds crunch and extra flavor.
🥣 Great with roti or dosa – If you want a change from rice.

Tips for the Best Cheap Pulusu

✔ Use fresh tamarind for the best tanginess.
✔ Adjust jaggery based on how sweet or tangy you like it.
✔ Add drumsticks or okra for extra texture.
✔ Make it ahead – Tastes even better the next day!