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    Home » Andhra » Palakura Pulusu

    Palak Pulusu | Andhra style Spinach Soup Recipe

    Published: May 18, 2021 by Pavani · Leave a Comment

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    Palakura pulusu is a tangy and spicy Andhra style spinach soup. The recipe is very easy to make and needs just a few pantry staple ingredients.

    This South Indian style palak soup is hearty and delicious. Tamarind and green chilies add tang and spice to this recipe. A simple dish to serve with either steamed rice or roti.

    pewter tray with black bowl with spinach soup

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like

    About the Recipe

    Palakura pulusu brings back many memories from my childhood. This rustic spinach soup is my paternal grandma's recipe and I remember enjoying this dish as a kid.

    I think this recipe represents the simplicity of Andhra food. There are no spice pastes or spice powders. Just basic everyday ingredients that help to highlight the main vegetable, spinach, in this case.

    Pulusu refers to a tangy & spicy soup/ stew in Telugu. These are generally vegetable based and can be made with or without lentils. They can also be made with buttermilk like this majjiga pulusu.

    In this palak pulusu recipe, there are no lentils. It is a brothy stew that can be as thick or light as you like. I like it more like a stoup - Rachael Ray's word for something that is in between a soup and a stew.

    black bowl with palak pulusu

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here is what you need to make this easy Palakura pulusu:

    • Spinach - medium size bunch, about 6~8 cups chopped. You can also use prewashed, bagged baby spinach.
    • Red Onion - adds the best flavor but feel free to use yellow or white onion. Shallots will also work.
    • Tamarind paste
    • Rice flour is used as a thickener for the soup. But chickpea flour or cornstarch can also be used.

    Other ingredients you also need are:

    • Green chilies & curry leaves - I use either Thai or Serrano chilies.
    • Tempering ingredients - mustard, cumin & fenugreek seeds and asafetida/ hing
    • Turmeric & salt

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this quick and easy Andhra style spinach soup recipe:

    In a medium size saucepan, combine chopped spinach, onions, green chilies, and 1 cup of water. Bring the mixture to a simmer. Add salt, turmeric and tamarind paste, mix well and simmer for a little bit.

    step by step photos using the cooking of spinach

    In the mean time, combine rice flour with some water to make a slurry. Make sure there are no lumps. Stir the flour mixture into the spinach mixture. Add more water if the mixture looks too thick. Cook until the mixture is slightly thickened. Remove from heat.

    adding rice flour slurry to the pot

    Heat oil in a small saucepan, add mustard, cumin & fenugreek seeds and dry red chilies. Cook till the seeds start to splutter, about 30 seconds. Add asafetida, curry leaves and cook for another 30 seconds.

    adding tempering to the pot

    Add this tempering mixture into palakura pulusu. Mix well and serve with rice.

    Expert Tips

    • I like red onion in this palakura pulusu recipe. But feel free to use white, yellow or even shallots.
    • Chickpea flour or cornstarch are also great to use as thickener in this dish.
    • To make thotakura pulusu, simply use chopped amaranth leaves instead of spinach in the recipe.
    • Other vegetables like okra, pumpkin or drumstick can be also be added.
    • If you want to make palakura pulusu kura, that is more like a curry than a stew, then simply reduce the amount of water to the dish. You can also add a tomato to this curry.
    • Leftover palak pulusu can be stored for up to 2 days in an airtight container in the refrigerator.

    You might also like

    Here are a few more spinach or palakura recipes from Andhra:

    • Brown plate with a stack of palakura punukulu
      Palakura Punugulu with Idli Batter | Video
    • Palakura Pesarapappu/ Moong dal with spinach
    • Spinach-Cabbage Lentil Curry (Palakura-Cabbage Pappu kura)
    • Palak Badam Shorba (Spinach Almond Soup)
    Black bowl with spinach soup

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    black bowl with palak pulusu

    Palakura Pulusu

    Palakura pulusu is a tangy, spicy and easy to make recipe. This Andhra spinach soup is perfect to serve with rice or even roti.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Course: soups stews
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    • 1 bunch Spinach, washed and chopped*
    • 1 Medium Red onion, chopped
    • 2~3 Green chilies, chopped
    • 2~3 cups Water, divided
    • 2 tablespoons Tamarind paste
    • To taste Salt
    • 2 tablespoons Rice flour

    For tempering (Tadka):

    • 2 teaspoons Oil
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • ½ teaspoon Fenugreek seeds
    • 2 Dry red chilies
    • ⅛ teaspoon Asafetida/ Hing
    • 4 - 5 Curry leaves

    Instructions

    • In a medium size saucepan, combine chopped spinach, onions, green chilies, and 1 cup of water. Bring the mixture to a simmer and cook for 4~5 minutes. Add salt and tamarind paste, mix well and simmer for another 5~7 minutes.
    • In the mean time, combine rice flour with ½ cup water to make a slurry. Make sure there are no lumps. Stir the flour mixture into the spinach mixture. Add more water if the mixture looks too thick. Cook for 5 minutes or until the mixture is slightly thickened. Remove from heat.
    • Heat oil in a small saucepan, add mustard, cumin & fenugreek seeds and dry red chilies. Cook till the seeds start to splutter, about 30 seconds. Add asafetida, curry leaves and cook for another 30 seconds. Add this tempering mixture into spinach pulusu. Mix well and serve with rice.

    Notes

    • You need a total of 6~8 cups of chopped spinach for this recipe.
    • I like red onion in this palakura pulusu recipe. But feel free to use white, yellow or even shallots.
    • Chickpea flour or cornstarch are also great to use as thickener in this dish.
    • To make thotakura pulusu, simply use chopped amaranth leaves instead of spinach in the recipe.
    • Other vegetables like okra, pumpkin or drumstick can be also be added.
    • If you want to make palakura pulusu kura, that is more like a curry than a stew, then simply reduce the amount of water to the dish. You can also add a tomato to this curry.
    • Leftover palak pulusu can be stored for up to 2 days in an airtight container in the refrigerator.

    Nutrition

    Calories: 64kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 102mg | Potassium: 394mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5390IU | Vitamin C: 33mg | Calcium: 75mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Praveena

      October 31, 2006 at 8:26 am

      This is an interesting dish! I am looking for ways to increase my iron content and it seems like this is a good recipe to start. Thanks Pavani.

      Reply
    2. Anonymous

      October 31, 2006 at 11:44 am

      Great recipie !! My love for spinach is endless, now I found a new way to make it, well its definetly on my "to-cook" list now.

      Reply
    3. Menu Today

      November 01, 2006 at 1:38 am

      Hi Pavani,
      In our house we call this dish as "Puli Vitta Keerai".Yours look nice. Thanks for sharing.

      Reply
    4. Anonymous

      November 01, 2006 at 11:17 am

      Pavani,
      Thanks for blogging this recipe. I am always in the look-out for more Spinach recipes, just because it is
      healthy and available. Should try it sometime. BTW, why are you scared of bagged spinach, just curious ?

      Cheers,
      Nav

      Reply
    5. Pavani

      November 01, 2006 at 1:30 pm

      Thanks Praveena, Do try it and let me know if you liked it.

      Thank you Anonymous and Menu Today.

      Hi Nav,
      Thanks for your comments. Do try it and let me know.
      About 2 months ago there was a outbreak of e-coli bacteria from bagged spinach causing few deaths across the U.S. Thank god its over now.(http://www.cnn.com/2006/HEALTH/10/06/tainted.spinach/index.html)

      Reply
    6. Anonymous

      November 01, 2006 at 5:41 pm

      Pavani - the soup looks delicious. Thanks for sharing.

      Reply
    7. Sara

      November 01, 2006 at 9:49 pm

      It looks wonderful. I miss spinach.

      Reply
    8. Vini K

      November 06, 2006 at 5:59 pm

      Hi Pavani,

      I have often made this pulusu as a substitute for the times when I do not get fresh thotakura.(My mom makes great thotakura pulusu)I put vegetables too,like bhindi,potato,sometimes pumpkin and drumstick.

      Reply

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