Chikkudu Pulusu (Beans curry)

Pulusu…basically is an Andhra style tamarind gravy with vegetables and is served with hot steamed rice.

This beans recipe can be prepared with any variety of beans like French beans, cluster beans, broad beans, Chinese long beans or simple string beans. Here I used tender String Beans in this curry.

This traditional Andhra curry features 2 main ingredients, beans and toor dal and of course with a spicy grinded paste.

Some one who prefers tangy taste in food can make this curry and have it with hot rice.

Here is the recipe :

Cuisine : Andhra

Category : side curry

Makes 5 servings

Ingredients :

  • 2 cups string beans…trim and discard both ends of the beans and chopped them into 1-inch pieces
  • 1/4 cup toor dal
  • 1 small onion, chopped
  • A pinch of turmeric powder
  • 1/2 tsp oil
  • 2 cups water

For grinding :

  • 1/4 cup fresh grated coconut
  • 5 dry red badige chillies
  • 5 dry red guntur chillies
  • 1 tsp rasam powder
  • 1 tsp poppy seed powder
  • 1 small onion, chopped
  • 2 pods of garlic (optional)
  • 1 fist fried gram/roasted chana dal
  • Salt

For tamarind slurry :

  • 1 tbsp jaggery
  • 1 lemon size tamarind
  • 1/4 cup of hot water

For seasoning :

  • 1 tsp oil
  • 1 tsp mustard seeds
  • Few curry leaves
  • 2 dry red chillies

Few coriander leaves for garnishing

Method :

1. Add beans, toor dal, onion, oil, water and turmeric powder to a cooker, pressure cook and keep aside.

2. Soak tamarind and jaggery in hot water, squeeze out the juice, discard the pulp and set aside.

3. Take all the above said grinding ingredients in a blender and grind to a fine paste with enough water.

4. Temper the mustard seeds, add curry leaves and red chillies. Keep aside.

5. Now add grinded paste, tamarind slurry, seasoning and a cup of water to the cooked beans mixture. Cook, stir and simmer for 2 to 3 minutes. Taste…adjust the salt and adjust the consistency. Turn off the flame, garnish with coriander leaves.

6. Serve hot with hot steamed rice.

Notes :

This is a bit spicy curry so adjust the spice level according to your preference.

Adjust the consistency according to your preference. Either thick or thin, it is delicious with rice.

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34 thoughts on “Chikkudu Pulusu (Beans curry)

  1. Hi! I wanted to let you know that I have nominated you for the Sunshine Bloggers Award, which technically means you have received the award. If you choose to participate please find the directions at If you choose not to participate, that’s ok. I fully understand. I just want you to know how much I adore your blog! You deserve an award!Congratulations!

    Liked by 1 person

  2. Hi Jyo, can you please clear my doubt..Why in Andhra cuisine tamarind and jaggery is used in most dishes? I really love Andhra cuisine with it’s unique spiciness and taste and I wonder is it the spices used and the tamarind and jaggery combination used gives the dishes that special taste. I’m from Kerala and most of our dishes are mild (vegetarian).

    Liked by 1 person

    1. Hi Krishna, first I thank u for visiting my blog and I m so glad u liked the recipes๐Ÿ˜Š.
      Every region has its own way of cooking like usage of fresh coconut in Kerala.
      Most of the Andhra people use jaggery to balance the dominating sourness of the tamarind juice. May be the tanginess from the tamarind, the spice from the chillies and sweetness from the jaggery makes for a perfect balance of flavours.
      Thanks again for lovely feedback and have an enjoyable day !

      Liked by 1 person

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