Palak Pulusu is yet another gem of a recipe from Jaya's MIL. It is very similar to Mukkala Pulusu barring a few minor differences. This pulusu has a unique taste because of the palak in there. We like to eat this pulusu with an accompaniment of Plain dal with Tadka. It is heavenly in taste. Also since it can be made in a jiffy, it is ideal on lazy wintry days. Don't you all agree?

Ingredients - 

3 cups chopped Palak
Salt, as needed
2-3 Green Chillies
1/2 tsp Mirchi Powder
Sugar 1-2 tsp
Tamarind juice 3 Tbsp
1 tsp Rice Flour (Biyyam Pindi)
1 tsp Besan (Senaga Pindi)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Methi seeds 1 pinch, Urad dal 1 tsp, Hing couple pinches, Red  chillies 1-2)

Method of Preparation -

In a sauce pan, add Oil and the rest of the seasoning. After the mustard seeds crackle, and the   urad dal changes color to brown, saute the chopped palak and also the slit green chillies. Add 3 cups of water and let it simmer for 5 min. Add salt, sugar, tamarind juice and turmeric and mix well.

In a separate bowl, add rice flour and besan to 1/2 a cup of water and blend well.

Add the flour mixed in water to the simmering gravy and mix well. Adjust the taste and enjoy with steaming hot rice and ghee.

Sending this flavorful pulusu to
'Only Greens' Event hosted by Sara which was started by Pari , 
'Any one can cook' hosted by Umm Mymoonah, 
and also to Jagruti's 'CMT-Daal/Kadhi/Sambar/Rasam' guest hosted by Enveetu Kitchen.

Preparation Time 20 min
Serves 4-5 Adults

Posted by Harini on Sunday, December 12, 2010


  1. Very healthy dish..

  2. yum !

  3. Ms.Chitchat Says:
  4. Totally agree with u, I make it quite often. Ur version sounds tasty too.

  5. Priya Suresh Says:
  6. Yummy, just love anything with spinach ,tempting pulusu..

  7. Satya Says:
  8. chakkati pulusu... thanks for the recipe

  9. Umm Mymoonah Says:
  10. Thank you so much for linking this delicious pulusu with Any One Can Cook.

  11. Unknown Says:
  12. I was so looking for something like this. My mom makes this kind of pulusu and I love it.

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