Anumulu, Alasandalu Pulusu | Lunch Box Series : LBS#78

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For the Cooking from Cookbook Challenge this week, I have another regional special from Andhra, a gravy or curry made with Hyacinth Bean and Black Eyed Pea made with tamarind juice. In Andhra Cuisine, the gravy made with tamarind without any lentil is called as Pulusu. The sour used in this is mostly from tamarind, however we use tomatoes as well. Again the tomato is the local variety, which more sour than the Bangalore Tomato.
I used fresh Anumulu, which is Mochai in Tamil and Alasandalu (Karamani – Tamil) During the December and January months, we get all fresh beans. Our markets are full of Fresh Toor, Mochai, Karamani etc.
I was surprised that I have yet to blog on this delicacy, which we normally make during this season. While I have made some varieties already, the basic pulusu from my Amma’s Kitchen, is missing. My aunt who was visiting us from Tirupati, got us these fresh beans and I was asked to make. So instead of the regular Red chili and coriander powder, I added Sambar powder. Rest of it is all as how Amma makes.
Another season special will be the skinned Anumula kurma made with Anumulu, which is called as Pithikina Pappu Kura. Everybody at home simply loves that, though it’s such a laboured task, I don’t mind doing it.
Other Dishes with Anumulu
With Alasandalu

Anumulu, Alasandalu Pulusu 

Makes for 6 – 7 persons
Ingredients Needed:

Fresh Anumulu (with skin) – 1 cup
Alasanda – 1 cup
Small Onions / Shallots – 3/4 cup
Nattu Tomato – 2 medium
Sambar powder -1& 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil – 2 tsp
Coriander leaves
Roasted Peanut powder – 3 -4 tsp
Tamarind Extract – 2 – 3 tbsp

For tempering

Mustard, Urad dal -1  tsp
Curry leaves handful
Garlic – 3 -4 cloves

How to make the Pulusu

Wash and pressure the fresh beans till tender.

In another non stick pan, heat oil, saute the chopped onions, curry leaves, mustard, urad dal, crushed garlic till the onions turn colour.

Then add finely chopped tomatoes, salt, turmeric powder, sambar powder, saute well. Simmer and cook with a lid till the tomatoes turn mushy.

Next add the tamarind extract, add little water, cook on high to ensure everything gets combined well. Adjust spice and salt, add the boiled beans, add more water as required.

Cook on high for 10 mins, depending on how thick you want the pulusu.

Finally add the peanut powder, simmer for 5 mins, remove after adding coriander leaves.

Serve with rice or roti.

This goes for the February Week 1, Cooking from Cookbook Challenge  Group.

Anumulu, Alasandalu Pulusu | Lunch Box Series : LBS#78

Course Main Dish - Gravies
Cuisine Andhra Pradesh
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    1. Hi, I have mentioned in the post the english names of these, These are different.

      Anumulu are Hyacinth Bean in English and Mochai in Tamil

      Alasandalu is Black Eyed Pea in English and Karamani

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