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

Bachelors Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 6

Ingredients

  • 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)

Instructions

  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.