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