Kalagura Pulusu Recipe

Kalagura Pulusu Recipe

Andhra Style Mukkala Pulusu Recipe is a delicious one-pot vegetable curry with the right amount of spice and tanginess. Served best with some steamed rice and palya. Andhra Style Mukkala Pulusu Recipe-Sweet Tangy Vegetable Stew is a delicious one-pot vegetable curry with the right amount of spice and tanginess. The curry can have a different choice of your vegetable but we have used drumstick, bottle gourd, and potato. The base for the dish is obtained by grinding a handful of whole spice and adding it along with the vegetable to make a comforting stew.

Drumstick pods help to build strong bones, it is very good for pregnant women also. Drumstick pods which are known as moringa in the local language are rich in calcium, iron, and vitamins. They also have properties such as purifying the blood, improves digestion, and protects against infection.

Serve the Andhra Style Mukkala Pulusu with hot steamed rice, Karnataka Style Sorakkai Palya, and finish it off with a cup of Gajar Ka Halwa for your sundae meal.

Ingredients:

• 1 large eggplant/ brinjal

• 1 cup coconut

• 2 large potato

• 6 curry leaves

• 2 medium onion

• 1 tablespoon red chili powder

• 4 cup water

• 1 teaspoon mustard seeds

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 4 drumstick

• 1 large capsicum (green pepper)

• 2 carrot

• 1 large tomato

• 4 green chili

• salt as required

• 2 tablespoon coconut oil

• 6 cloves garlic

• 1 teaspoon fenugreek seeds

Recipe:

• Step 1 Peel and chop veggies

  Peel and chop the veggies on a chopping board and keep them separately in saltwater in small bowls. Now, heat coconut oil in a deep pan over medium flame and add mustard seeds to it. Stir for a while and then, add fenugreek and cumin seeds. Add garlic cloves, curry leaves, green chili, and onions in it. Fry till they turn golden brown in color. Put the spices and mix well.

• Step 2 Cook until done

  Next, add the chopped veggies to the pan along with 4 cups of water. Add salt and let the dish simmer for 15 minutes with the lid on. Turn off the flame and keep the dish covered for some time to let it soak the flavors. Then, serve hot with rice or chapati!