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    Home » Andhra » Thiyya Pulusu

    Thiyya Pulusu Recipe | Andhra style Pumpkin Stew

    Published: Sep 6, 2013 · Modified: Apr 20, 2020 by Pavani · 26 Comments

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    Thiyya pulusu is a sweet and sour Andhra style stew that is made with tons of veggies and a simple stew base. Serve it over rice for a delicious meal.

    Grey bowl with thiyya pulusu

    Today I have a delicious Andhra style stew that is hearty and very comforting. The highlight of this dish is the vegetables used and any combination of them can be used. This dish is usually packed with a ton of veggies. So, it is perfect recipe to use up all the bits and bobs in the fridge.

    Pulusu vs Sambar

    Sambar aka pappu chaaru is made with a lentil base and toor dal (kandi pappu) is most widely used. It has a thicker consistency due to this. Whereas pulusu doesn't have a lentil base and is more brothy. The broth is tamarind base. But pulusu might have lentil based spice powders added for flavor.

    Pulusu in Andhra is similar to kuzhambu in Tamil Nadu. Green veggies like spinach can be used to make palakura pulusu or sundried lentil crisps can be used to make wadiyala pulusu or just plain pachi pulusu. So, basically anything and everything goes when it comes to this delicious Andhra style stew.

    Photos of pumpkin, eggplant and drumstick to be used in the stew

    Ingredients

    Thiyya pulusu literally means 'sweet stew'. It is a little misleading because this stew is actually sweet AND sour. Main components of this dish are the vegetables and the stew base. This dish is sometimes called 'Mukkala pulusu' which literally translates to 'veggie pieces stew' because of the chunks of veggies used in the dish.

    Recipe is from 'Cooking with Pedatha' cookbook. Here is what you need to make this delicious South Indian stew:

    • Vegetables: try to use a mix of vegetables that are sweet, sour and savory.
      • sweet veggies - pumpkin, sweet potato
      • sour - raw mango, tomato
      • savory - eggplant, drumsticks, bottle gourd, potato, raw banana, cluster beans etc.
      • other aromatics - curry leaves, green chilies, cilantro
    • Stew base:
      • split black lentils (urad dal)
      • split pea lentils (chana dal)
      • sesame seeds
      • sambar powder - homemade or store bought
      • jaggery or brown sugar
      • tamarind paste
    • Tempering ingredients:
      • mustard seeds
      • fenugreek seeds
      • asafoetida
    Photos showing the making of spice powder for the stew
    Photos showing hot oil with tempering and mixed vegetables
    Photos showing the making of south Indian stew

    Instructions:

    • Start by making the stew base:
      • Dry roast dals and sesame seeds until lightly browned and fragrant. Let them cool for sometime before grinding into a fine powder.
      • Mix this powder with tamarind pulp, sambar powder, jaggery and 1-1½cups of water to form a thin, smooth gravy. This is the base that gives all the flavor to the pulusu.
    • Next prep the veggies:
      • Chop all the veggies into large chunks. This gives the dish lots of texture and makes it hearty.
    • Make Thiyya Pulusu:
      • In a heavy-bottom sauce pan, heat oil and add the tempering ingredients. Once the seeds start to splutter, add the chopped veggies and enough water to cook them. Cover and cook until the veggies are tender.
      • Alternately veggies can be cooked in the microwave or steamed until tender.
      • Once the veggies are cooked through and tender, add the prepared gravy, green chilies and salt. Cook for 4-5 minutes.
      • Garnish with curry leaves and cilantro leaves just before turning off the heat. Serve hot.
    Grey bowl with sweet and sour thiyya pulusu

    Thiyya Pulusu | Sweet & Sour Andhra style Stew

    Thiyya pulusu is a sweet and sour Andhra style stew that is made with tons of veggies ana a simple spice powder. Serve with rice and dal for a delicious meal.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    For the Stew Base:

    • 1 tbsp Urad dal
    • 1 tbsp Chana dal
    • 1 tsp Sesame seeds
    • 2 tbsp Sambar powder
    • 1½ tbsp Jaggery
    • 3 tbsp Tamarind pulp
    • 1~1½ cups Water

    To make Thiyya Pulusu:

    • 2 tbsp Oil
    • 1 tsp Mustard seeds
    • 1 tsp Fenugreek seeds
    • ½ tsp Asafoetida
    • 4 Baby eggplants, chopped into chunks
    • 1 Medium Potato, chopped into chunks
    • 3 tbsp Tamarind pulp
    • 1½ tbsp Jaggery
    • 2 - 3 Green chilies, slit
    • 8 - 10 Curry leaves
    • 3 tbsp Cilantro leaves, chopped for garnish
    • To taste Salt

    For Tempering:

      Instructions

      Make Spice powder:

      • Dry roast dals and sesame seeds until lightly brown and fragrant. Let cool for sometime before grinding into a fine powder.
      • Mix the powder with tamarind pulp, sambar powder, jaggery and water to form a thin, smooth gravy. Set aside until ready to use.

      Make Thiyya Pulusu:

      • Heat oil in a medium-size heavy bottom sauce pan; add mustard seeds and when the seeds start to splutter, add fenugreek seeds. Once they start to change color add asafoetida.
      • Next add the chopped veggies and enough water to cover them. Cover and cook until the veggies are tender. Alternately cooking of the veggies can be done in the microwave -- this will speed up the process too.
      • Once the veggies are cooked through and tender, add the prepared gravy, green chilies and salt. Cook for 4-5 minutes.
      • Garnish with curry leaves and cilantro leaves just before turning off the heat.
      • Serve hot with steamed rice and dal.

      Notes

      • Use a combination of veggies you like: sweet potato, bottle gourd, raw mango, eggplant, raw banana, cluster beans etc.
      • Instead of boiling the veggies, they can be either microwaved or steamed until tender. 
      • Best served with steamed rice and a dal for a filling and wholesome meal.
      • Leftovers taste even better the next day. Store in an airtight container in the fridge for up to 3 days. Warm before serving.
      Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

      Serving Suggestions & Tips

      For a filling and wholesome meal, serve pulusu with steamed rice and a dal on the side. I love having leftovers of this dish because the flavors get a chance to mingle and it tastes even better the next day. Store in an airtight container in the fridge for up to 3 days. Warm before serving.

      Thiyya Pulusu

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      Reader Interactions

      Comments

      1. Foodiliciousnan

        September 21, 2013 at 7:44 pm

        This seems quite good Pavani. I met Jigyasa Giri (author of Pedatha) when i was working on publishing our book couple of years ago. It is a wonderful book, isn't it? Lovely adaptation of this recipe

        Reply
      2. Archana Potdar

        September 23, 2013 at 8:21 am

        Never tried pulusu. Looks yum way to clear the fridge, 😀

        Reply
      3. Rajani S

        September 25, 2013 at 1:04 pm

        I guess its a kind of Kuzhambu. Good way to use up a lot of vegetables :-)..

        Reply
      4. Nisha Sundar

        September 25, 2013 at 1:27 pm

        Nice variation to our sambhar. Best way to have veggies and a perfect pair for the rice.

        Reply
      5. preeti garg

        October 01, 2013 at 7:35 pm

        Look so inviting and flavorful with veggies.

        Reply
      6. amith

        October 26, 2018 at 6:17 am

        Your recipes are superb and I like all of them. Your passion for cooking gives us many ideas. Thanks for the lovely recipes.

        Reply
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