Rayalaseema Pulagam & Palli Chutney

There is no reason or occasion required to make the Rayalaseema Pulagam, a Rice item cooked with skinned Green Gram. You make it and watch it disappear in a jiffy. Tasty and fragrant, that is Rayalaseema Spicy Pulagam.

Pulagam is nothing but Khichdi in Telugu. Telugus make Pulagam by cooking Rice along with Green Gram and Salt. But Rayalaseema has a slight variation. They use black-eyed Beans instead of Greengram. Some make it bland with just Salt and some others add spices. I am adding spices and this recipe gives you spicy, aromatic Pulagam. Team it with Peanut Chutney and Ghee and eat it hot.

It can be made for weekends or when the weather is cool. I do not belong to Rayalaseema but I love their recipes that have spice and are served with affection. I had tasted this also at a friend’s place in Kurnool.

Hot Pulagam with Peanut Chutney or Raw stew is a source for heavenly taste.

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Rayalaseema Pulagam & Palli Chutney



This Pulagam is fluffy and light. Not sticky like Ragi pudding. Ghee is added to this Pulagam while it is made with Oil. And it goes really well with peanut chutney or Non-veg accompaniments.

You could use Green Gram or black-eyed Peas for this Pulagam. I have used the split Green Gram with skin.

Peanut Chutney:

The Peanut Chutney I am making is suitable in spice for Pulagam. But if you want to taste this Chutney with Rice, then add 3-4 more chillies.

Even if you want to make it and store it in the fridge, add 3-4 more chillies. Because refrigeration makes the Chutney bland.

Rayalaseema Pulagam & Palli Chutney - Recipe Video

Rayalaseema Pulagam & Palli Chutney

One Pot Recipe | vegetarian
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Total Time 30 mins
  • Servings 6


  • For Pulagam
  • 1 cup Rice
  • 1/2 cup Green Gram
  • 1 tsp Mustard Seeds
  • 1/2 tsp Pepper
  • 1 tsp Cumin Seeds
  • 1 tbsp Ginger Garlic paste
  • 1 Onions chopped
  • 2 sprigs Curry leaves
  • 4 Green Chillies
  • 2 Tomato pieces
  • Salt
  • 1/4 tsp Turmeric
  • 3 cups Water
  • Peanut Chutney
  • 1 cup Peanuts
  • 10 Red Chillies
  • Salt
  • Tamarind – Gooseberry sized
  • 1/2 cup Chopped Onions
  • 1 Tomato diced
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/4 tsp Turmeric
  • 7 - 8 Garlic
  • 3 tbsp Oil


  1. For Pulagam: Heat Oil in a cooker and add Mustard Seeds and Cumin Seeds and let them splutter. Then add Pepper and fry.
  2. Add Onions, Curry leaves, Green Chillies, Salt and Turmeric and fry until Onions are cooked.
  3. Add Ginger Garlic paste and fry. Then add Tomato pieces and cook for 2-3 minutes.
  4. Soak the Rice for an hour and then add the soaked Green Gram and fry until moisture evaporates.
  5. In the Rice, add water and cook in a pressure cooker to one whistle on a high flame, two whistles on a medium flame. Switch off the stove and leave it for 20 minutes.
  6. After 20 minutes, turn it over, mix well and serve with Peanut Chutney or raw vegetable stew.
  7. For Peanut Chutney: Roast a Cup of Peanuts on a low flame and remove skins.
  8. Heat Oil and fry Red Chillies.
  9. Make a smooth paste with Red Chillies, peanuts and soaked Tamarind, adding adequate water.
  10. In Oil. Fry Coriander Seeds, Cumin seeds, Turmeric and Salt. Add Tomato pieces and cook for 2 minutes. Make a pulp through a pulse in a mixie jar.
  11. In the Chutney, add the Onions and mix well. Serve with Khichdi, Dosa or Idly for a great taste.

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Rayalaseema Pulagam & Palli Chutney