Kalagura Pulusu Recipe | Mixed Greens Curry | Kalagoora Pulusu | Pulusu Recipe

Kalagura Pulusu Recipe- Varieties of green leafy vegetables are boiled together with Tamarind and Brinjals. This thick sour curry is given a strong aromatic seasoning. The aromas of this dish are unmistakable.

At least three leafy vegetables are combined to prepare this extraordinary dish. It is called Kalagoora Pulusu because of the very fact that many vegetables are brought together to make one dish. ‘Kalagura’ means mixed vegetables. Pulusu refers to the sourness of Tamarind. This dish tastes very nice with hot rice or Chapathi.

Traditionally the Telugu people prepare a mixed vegetable dish for Sankranti festival. They use leafy vegetables, Ash Gourd, Drumstick, Sweet Potato, and any other vegetable close at hand to make the mixed sour curry. In this recipe however we are going to use only leafy vegetables.

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Green Leafy Vegetables:

  1. I have selected Chukka Koora (Green Sorrel/ Khatta Palak) and Menthi Koora (Fenugreek Leaves/ Methi). You can of course mix any other green leafy vegetables available near you. Just ensure that each leafy vegetable that you select should have a unique taste of its own. For example, the Sorrel leaf is sour to taste and the Fenugreek is bitter. The Asparagus leaf is slightly nutty and has an undefined Umami about it. The speciality of this dish is to combine these differences. Also, these very differences can contribute to innumerable curative potentials when mixed together.


  1. When this curry is prepared in my family we add at least one Brinjal cut into pieces. This gives a new look and a unique taste to the curry. Brinjal can be replaced by Ladies’ Fingers as well. Both these vegetables taste very good when the sourness of Tamarind is infused in them.

Bengal Gram (Chana Dal):

  1. You will notice that I have added the Chana Dal to the seasoning. Alternately, you may soak the Chana Dal and boil it along with the leafy vegetables. This will enhance the taste very effectively.

To thicken the Pulusu:

  1. Usually the soup is runny. so, At the end, add a small amount of gram flour or rice flour water and boil. This will thicken the Pulusu and make it suitable for eating with rice.

Kalagura Pulusu Recipe | Mixed Greens Curry | Kalagoora Pulusu | Pulusu Recipe - Recipe Video

Kalagura Pulusu Recipe | Mixed Greens Curry | Kalagoora Pulusu | Pulusu Recipe

Bachelors Recipes | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 6


  • 3 tbsp Oil
  • 2 Dry Chillies
  • 1 tsp Mustard Seeds (Rai)
  • 3-4 tbsp Bengal Gram (Chana Dal)
  • 1 tsp Cumin (Zeera)
  • 8-10 cloves Garlic (Crushed)
  • 2 pinches Asafoetida (Heeng)
  • 2 sprigs Curry Leaves
  • ¾ cup Onion (Chopped)
  • 2 tbsp Green Chillies (Chopped)
  • ⅓ cup Tomato (Chopped)
  • 1 tsp Chilli Powder
  • Salt (To taste)
  • ¼ tsp Turmeric (Haldi)
  • 1 tsp Coriander (Dhaniya) Powder
  • 5 Brinjal Pieces
  • 1.5 cups Water
  • 2 cups Asparagus (Thota Koora)
  • 1 cup Fenugreek Leaves (Methi)
  • 1.5 cups Green Sorrel (Chukka Koora) / Gongura (Sour Sorrel)
  • ½ cup Thin Tamarind juice (extracted from Tamarind the size of a Gooseberry)
  • 3 tbsp Gram Flour (Besan Flour) Or Starch water drained from Rice
  • Coriander Leaves (A little)


  1. Heat oil and fry all the ingredients for seasoning till well browned.
  2. When the Garlic turns red and Curry leaves get soft, add the chopped onion, Salt, and Green Chillies and fry for a minute more.
  3. Once the onion is soft, add Tomato, Turmeric, Chilli Powder, Dhaniya Powder and fry till the mixture becomes soft and mushy. Keep adding a little water now and then to prevent the masalas from getting burnt.
  4. Now add the Brinjal pieces and cook covered till the Brinjals get soft.
  5. Now put in all the leafy vegetables and cook till the oil floats on top.
  6. Once the leaves lose their pungent flavours, add some water to the vessel and cook till the water evaporates and it becomes like a thick paste.
  7. At the end add the Tamarind juice, Besan or Rice water and cook till the raw smell of Tamarind goes away.
  8. Before taking the vessel down from the flame, sprinkle a little quantity of chopped Coriander leaves. Do not forget to check for salt and spice. The tasty Kalagoora Pulusu is ready.

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