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    Home » Recipes » sambar

    Last Updated: July 17, 2020 | First Published on: May 21, 2014 by Hari Chandana Ponnaluri

    Dondakaya Pulusu Recipe – Andhra Style Ivy Gourd Stew Recipe

    356 shares
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    Tindora Pulusu Recipe – Andhra style stew using ivy gourd, tamarind, onion, tomato and spices. So yum with rice.

    Dondakaya pulusu served in a small steel bowl on a white table cloth

    Dondakaya Pulusu is a simple Andhra style tangy stew made with ivy gourd or tindora. Pulusu is an Andhra style stew, similar to sambar but without lentils and spice blend. It tastes awesome with hot steamed rice and some papads. We usually make curries or kooralu using tondora such as Gutti Dondakaya Ulli Karam, and Dondakaya Kobbari Karam. This is something different from the tindora recipes that I have posted already.

    If you are looking for more pulusu recipes then do check the below recipes.

    More recipes like this:

    • Mamidikaya Pulusu
    • Chikkudu Ginjala Pulusu
    • Kakarakaya Pulusu
    • Senagala Pulusu
    • Gongura Pulusu Kura

    How to Make Dondakaya Pulusu Recipe below:

    Dondakaya Pulusu Recipe

    Hari Chandana Ponnaluri
    How to make Dondakaya Pulusu Recipe. Andhra style tangy Ivy gourd stew for rice.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Andhra, Indian, South Indian
    Servings 4

    Ingredients
      

    • 1 cup Ivy Gourd chopped
    • 1 medium-sized Onion
    • 1 medium-sized Tomato
    • Tamarind marble sized ball
    • ½ to 1 tbsp Jaggery
    • 1 tsp Rice Flour
    • 1 Green Chilli
    • ½ tsp Mustard seeds
    • ¼ tsp Cumin Seeds
    • ¼ tsp Turmeric Powder
    • A big pinch of Fenugreek Seeds
    • A pinch of Hing
    • Red Chilli Powder as needed
    • A few Curry Leaves
    • 2 tsp Oil
    • Salt to taste
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    Instructions
     

    • Soak the tamarind in water for 10 minutes. Extract the juice and set aside.
    • Peel and chop the onion into small pieces and set aside.
    • Heat oil in a vessel and add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter.
    • Then add hing, curry leaves, chopped onion and slit green chilli to it and fry until they are translucent.
    • Add chopped ivy gourd and turmeric and fry for a couple of minutes.
    • Now add little water, cover the vessel and cook till the pieces are half cooked.
    • Then add the chopped tomato and let it cook completely. Add a little more water if needed.
    • When they are soft, add the tamarind extract, salt, jaggery, red chilli powder and water (adjust to desired consistency).
    • Dilute the rice flour in little water and add it to the ivy gourd mixture.
    • Combine and let it boil for 8 – 10 minutes.
    • Turn off the flame and serve hot with rice.

    Notes

    Do not skip rice flour.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    More sambar

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    • Palak Sambar Recipe – Spinach Sambar Recipe – How to Make Keerai Sambar
    • Boodida Gummadikaya Pindi Miriyam Recipe – Andhra Style Ash Gourd Stew with Pepper
    • Menthi Kura Sambar Recipe – Vendhaya Keerai Sambar – Methi Sambar Recipe
    356 shares

    Reader Interactions

    Comments

    1. Gloria says

      May 21, 2014 at 6:43 pm

      looks mouthwatering…need some rice to go with..

      Reply
    2. Sayantani says

      May 21, 2014 at 7:26 pm

      very new recipe for me but love the gravy spices. looks yum.

      Reply
    3. Catherine says

      May 21, 2014 at 7:31 pm

      What a tasty recipe. I would love to try it. Blessings, Catherine

      Reply
    4. Priya Suresh says

      May 21, 2014 at 10:41 pm

      Very inviting stew, feel like inviting myself to ur place..

      Reply
    5. traditionallymodernfood says

      May 22, 2014 at 11:38 am

      Fav veggie.. New recipe

      Reply
    6. Laxmi Priya says

      May 22, 2014 at 1:56 pm

      looks tooooo good.. very much inviting.. wish i can taste.. 😉

      Reply
    7. Uma says

      May 22, 2014 at 2:00 pm

      you have an eye for food presentation.. I admire and envy you girl 🙂

      Reply
    8. Joyti says

      May 22, 2014 at 5:07 pm

      Ooo, this looks delicious. I don't know if I can find ivy gourd here, but if I do, definitely trying this out.

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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