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Andhra Bachali Kura Pulusu

Andhra Bachali Kura Pulusu

Andhra version of the Bachali Kuru Pulusu
Course Main Course
Cuisine Indian
Servings 4


Prepping The Bachali Kura and Anapakaya

  • Separate the leaves of the Bachali Kura from the stem, and chop into little pieces.
  • If the stems are tender (are a clear green in colour, cut easily), slice a few of the stems into 1-inch pieces also and contribute to the leaves.
  • Peel and chop the bottle gourd into 1-inch pieces.
  • Pressure cook the bottle gourd pieces and Bachali Koora together with 1.5 cups of water for 3 whistles.

Coconut Sesame Paste

  • Grind the sesame, rice flour, coconut, turmeric and red chillies with a little water to a smooth paste.

Making the Bachali Kura Pulusu

  • In a heavy-bottomed vessel, heat the sesame oil.
  • Add mustard seeds and wait till they sputter.
  • Include the 2-3 split red chillies, and fry for a couple of seconds.
  • Include the sesame-coconut paste, and tamarind paste. Mix well.
  • Include the cooked bachali koora and bottle gourd, together with some salt. Include water, if required, to guarantee the pulusu is of thick pouring consistency.
  • Mix well and let the Bachali Kura Pulusu boil for 5 minutes.
  • Serve with hot rice.