This pulusu is made with Minappappu Vadiyalu/Urad Wadia. You need a little harder vadiyalu to make this curry, if not they’ll get soggy.  I made this curry with homemade vadiyalu. You can use store bought ones too.

This pulusu is very much similar to Guddu Pulusu/ Egg gravy but a veg version.

Preparation Time: 10 minutes

Cook Time : 25 minutes

Serves : 5-6


Vadiyalu : 3/4 cup

Onion : 2 large chopped

Green chilli : 1 slit

Turmeric : 1/2 teaspoon

Red Chilli powder : 2 teaspoons

Salt to taste

Jeera powder : 1/2 teaspoon

Coriander powder : 1/2 teaspoon

Tamarind pulp : 1 tablespoon

Jaggery : 2 tablespoons

For Tempering:

Oil : 2 tablespoons

Urad dal : 1 teaspoon

Dry red chilli : 1 broken

Jeera/cumin : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Curry leaves : 1 sprig


Heat oil for deep frying, fry the vadiyalu till golden brown, strain and keep them aside.

Heat oil in a pan, add ingredients listed under for tempering except curry leaves and fry for 1 minute or until the seeds start to splatter.

Add curry leaves, onion, green chilli and saute until the onions turn translucent.

Add salt, red chilli powder, turmeric, fried vadiyalu and cook for 5 minutes.

Add 1 1/2 cups water, tamarind extract and bring it to a boil. Add jaggery and cook for another 3-4 minutes.

Once the curry is thickened a little, turn off the stove, garnish with coriander leaves and serve hot with rice or roti.