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Dondakaya Pulusu Recipe

How to make Dondakaya Pulusu Recipe. Andhra style tangy Ivy gourd stew for rice.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Andhra, Indian, South Indian
Keyword: andhra recipes, pulusu recipes, tindora recipes
Servings: 4


  • 1 cup Ivy Gourd chopped
  • 1 medium-sized Onion
  • 1 medium-sized Tomato
  • Tamarind marble sized ball
  • 1/2 to 1 tbsp Jaggery
  • 1 tsp Rice Flour
  • 1 Green Chilli
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Cumin Seeds
  • 1/4 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


  • 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.


Do not skip rice flour.