• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice your Life! logo
  • About
  • Recipe Index
  • Blogging Marathon Details
    • Next BM Announcement
    • BM Participants
  • Also on: Cooking 4 all Seasons
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Index
  • ×

    Home » Vegetarian Side Dishes » Peanut Kara Pulusu ~ Tangy Side Dish for Rice

    Peanut Kara Pulusu ~ Tangy Side Dish for Rice

    Published: Dec 17, 2019 · Modified: Apr 17, 2021 by Srivalli · 6 Comments

    Sharing is caring!

    7 shares
    • 6
    Jump to Recipe Print Recipe

    Peanut Kara Pulusu is a tangy gravy served with steamed rice and is a delicious dish made with boiled peanuts. The crunchy peanuts make a nice add on to the gravy when eaten with rice.

    Pulusu is a tangy gravy made with tamarind base in Andhra mostly spiced with red chili powder and coriander, unlike the Tamilian version where Sambar Powder is added. This gravy ends up being quite tangy and makes a refreshing change after the Pappu and vepudu Kuralu we make.

    We consume quite a lot of peanuts on a monthly basis. During the season, apart from eating boiled peanuts, we find out ways to include these nuts on our menu. So we make this Veru Senagala Pulusu or Peanut Pulusu. The important point to remember is to undercook the peanuts as we want it crunchy and not end up as paste.

    One of the other frequent questions asked when we talk about Tamarind based Pulusu or Kara Kuzhambu, is the amount of Tamarind. Readers mostly ask about the amount of Tamarind to add. I mostly soak about 2 inches of Tamarind and extract the pulp. This is also a gravy where you can always check and adjust seasoning. So just go ahead and make it!

    I realized that I don't have this Pulusu on the blog when I had shared my lunch on Instagram. I thought it was there and when I checked I don't seem to have many of the different Pulusu or Kuzhambu we make at home.

    PIN This for Later!

    Peanut Kara Pulusu

    Andhra Pulusu is the same as Tamilian Kolambu. The only difference is adding the spice powders separately. Add sambar powder gives a different taste as well.

    Since the gravy ends up being quite liquid, we add rice flour mixed in water and cook it just for few minutes else you will end up with a very thick gravy. The trick is in having the not too thin or not too thick gravy that you can mix with rice and eat.

    In Tamil cuisine, this gravy is referred as Verkadalai puli kuzhambu or Verkadalai Kara kuzhambu as well.

    We are starting our BM#107 Week 3, where I decided to do Pick one and do 3, I picked up Andhra and will feature three different dishes from the state. I will be sharing the frequently cooked dishes in my home.

    And if you are wondering why I am sharing cropped up images of this dish, it is because this is part of the Thali that will be featured in April 2020. I had to share it now as there were a lot of requests for this recipe.

    Step By Step Pictures for making the Pulusu

    Peanut Pulusu 1 Peanut Pulusu 2Peanut Pulusu 3

    Peanut Kara Pulusu

    Ingredients Needed:

    2 cups Peanuts / Groundnut/ Verkadalai
    1 cup Shallots / Sambar Onion
    Handful Curry Leaves
    2 to 3 tsp Cooking Oil
    1/8 tsp Asafoetida / Hing
    1 tsp Mustard Seeds
    1/4 tsp Urad Dal
    3/4 tsp Fenugreek Seeds / Methi Seeds
    5 to 6 cloves Garlic
    1 cup Tomato finely chopped
    1 tsp Tamarind Extract
    1.5 tsp Red Chili Powder
    1 tsp Coriander Powder
    1/2 tsp Turmeric Powder
    Salt to taste
    1 tsp Rice Flour

    First of all, shell the nuts and wash the peanuts. Take the washed peanuts in a pressure cooker and cook for a whistle.
    Basically, the nuts should still be crunchy and not overcooked
    In a Kadai heat oil and temper with mustard, urad dal, methi, curry leaves, and hing.
    Next, add the peeled onions and saute well till it turns slightly brown.
    Now add the finely chopped tomatoes and simmer till it turns mushy.
    Add all the spice powders and cook well.
    Extract the tamarind and add with water as you require consistency.
    Bring to a boil and add the cooked peanuts.
    Simmer for 5 to 7 mins.
    Finally, mix the rice flour in 1/4 cup water and add to the simmering gravy.
    Cook for another 5 to 7 mins.
    Serve hot with steamed rice.

    Peanut Pulusu

    Peanut Kara Pulusu
    Print Pin

    Peanut Kara Pulusu

    Peanut Kara Pulusu is a tangy gravy served with steamed rice and is a delicious dish made with boiled peanuts. The crunchy peanuts make a nice add on to the gravy when eaten with rice.
    Course Lunch Box, Main Dish – Gravies
    Cuisine Andhra Pradesh
    Keyword Easy Gravy Dish
    By Cook Method Stovetop
    Occasion Lunch Box
    By Diet Protein Rich
    Dish Type Gravy Side Dishes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people
    Author Srivalli

    Ingredients

    • 2 cups Peanuts / Groundnut / Verkadalai
    • 1 cup Shallots / Sambar Onion
    • Handful Curry Leaves
    • 2 - 3 tsp Cooking Oil
    • 1/8 tsp Asafoetida / Hing
    • 1 tsp Mustard Seeds
    • 1/4 tsp Urad Dal
    • 3/4 tsp Fenugreek Seeds / Methi Seeds
    • 5 - 6 cloves Garlic
    • 1 cup Tomato finely chopped
    • 1 tsp Tamarind Extract
    • 1 & 1/2 tsp Red Chilli Powder
    • 1 tsp Coriander Powder
    • 1/2 tsp Turmeric Powder
    • Salt to taste
    • 1 tsp Rice Flour

    Instructions

    • Shell and wash the peanuts. Pressure cook for a whistle making sure the nuts are just cooked.
    • In a kadai, heat cooking oil and temper with mustard, urad dal, methi, curry leaves, and hing.
    • Next, add the peeled onions and saute well till it turns slightly brown.
    • Now, add the finely chopped tomatoes and simmer till it turns mushy.
    • Add all the spice powders and cook well.
    • Extract the tamarind and add with water as you require consistency.
    • Bring to a boil and add the cooked peanuts.
    • Simmer for 5 to 7 mins.
    • Mix the rice flour in 1/4 cup water and add to the simmering gravy.
    • Cook for another 5 to 7 mins.
    • Serve hot with steamed rice.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    « "Thalis & Platters" all of Sep ~ Mega Marathon BM#116
    Vada Pulusu | How to make Masala Vada Curry Andhra Style »

    Reader Interactions

    Comments

    1. Sravanthi says

      December 17, 2019 at 9:27 pm

      Pulusu is my favorite but we never made it with peanuts. I generally like peanuts cooked in tamarind for pulihora. This should have been so tasty with tangy peanuts 🙂 Will try this recipe very soon..thanks for sharing it Valli.

      Reply
    2. everydaynourishingfoods says

      December 17, 2019 at 9:30 pm

      Pulusu is my favorite but we never made it with peanuts. I love peanuts cooked in tamarind for pulihora. This pulusu might be yummy with tangy peanuts 🙂 Will try this recipe very soon.. thanks for sharing it Valli 🙂

      Reply
    3. amaracooking says

      December 18, 2019 at 9:28 pm

      Pulusu made with peanuts sounds really interesting Valli. I also always enjoyed the peanuts in pulihora, I'm sure this pulusu tasted delicious.

      Reply
    4. Mireille Roc (@ChefMireille) says

      January 06, 2020 at 6:54 am

      Wow - would never have thought to include peanuts in this way. I would love to try it.

      Reply
    5. Harini Rupanagudi says

      January 11, 2020 at 9:52 pm

      I add peanuts to sambar but peanuts as a star in pulusu is a new one. Also I have never added garlic to pulusu. Interesting flavors.

      Reply
    6. namscorner18 says

      April 13, 2020 at 11:41 pm

      Kara Kuzhambu with peanuts looks so delicious and tempting. Would love to eat with hot rice

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search Recipes

    Vegetarian Side Dishes

    Cabbage Masala Kura

    Cabbage Masala Kura

    Dhansak ~ a dal mismash!

    Mixed Vegetable Korma in Pressure Cooker | Vegetable Kurma ~ Tamil Nadu Style

    Tonak Pav | Goan Pav Bhaji

    Thalis and Spreads

    Besan Ki Poori aur Sabzi Thali

    Besan Ki Poori aur Sabzi Thali

    Haridwar Street Food

    Haridwar Street Food

    Udupi Thali | How to plan Udupi Lunch Menu

    Brinjal Curry - Vegetarian Thali Menu

    Weekend Party Vegetarian Thali Menu Ideas

    Most Popular Posts

    Chena Tarkari

    Chhena Tarkari | Odia Style Paneer Curry

    Mofo Sakay

    Mofo Anana | Malagasy Mofo Sakay

    Ice Cream Sandesh

    Ice Cream Sandesh | How to make Khoya Kulfi Sandesh

    Sprouted Moong Dal Idli

    Sprouted Moong Dal Idli ~ Low Carb Indian Vegetarian Recipe

    Popular One Pot Meals

    Zafrani Kofta Coconut Pulao

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2022 Spice your Life!