Ullipaya Pulusu


This is an interesting Dal that is made only in Andhra. Most people outside of Andhra are not familiar with this.


1/2 cup toor dal
1/2 lime-sized ball tamarind
3-4 green chillies
3 onions / 10-12 pearl (sambhar) onions
1 tsp salt
1 tsp chilly powder
a pinch of turmeric
1/2 tsp sugar


Curry leaves
Coriander / cilantro


1tsp each of Mustard seeds & jeera (cumin seeds), 1 red chilly, curry leaves


  • Soak the tamarind and set aside
  • pressure cook the toor dal, green chillies (split through the center) and onions chopped in half
  • Once the cooker has cooled, carefully remove the cooked onions and set aside
  • Then blend the cooked dal with the chillies and tamarind juice.
  • Add salt, sugar, chilly powder and turmeric and mix well.
  • You may add more water to improve the consistency of the pulusu. But one must be careful not to make it too thin, else the pulusu will taste watery.
  • Add curry leaves & chopped coriander for taste.
  • Put the pulusu to cook again.
  • Heat a small wok with 1 tsp oil, and add the tadka.
  • Once the tadka is done (the mustard seeds are popping), add to the pulusu and mix well.
  • You may add the tadka at the end after the pulusu is done, or while it is cooking. It is a matter of personal taste.

Serve hot with rice & vegetables.

One response »

  1. Pingback: Saggubiyam Vadiayalu (Sago Crisps) | Vegetarian Cuisine from South India

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