Go Back
+ servings

Garela Pulusu

A tangy moong vada curry in a tamarind based gravy.
Course Side Dish
Cuisine South Indian, Telangana Cuisine, Telugu Cuisine
Prep Time 20 minutes
Cook Time 30 minutes
Servings 3
Author Usha Rao


  • Saucepan
  • Grinder/blender
  • Cutting board & a knife


Onion Paste

  • 2 teaspoon Oil
  • 1 small Onion chopped or ½ cup chopped Onions
  • ½– ¾ teaspoon Cumin Seeds
  • ½ teaspoon Fenugreek Seeds


  • 4 teaspoon Oil
  • 4-6 Curry Leaves
  • 1-2 tablespoon Fenugreek Leaves opt
  • ½ small Onion chopped
  • 2 teaspoon Ginger Garlic Paste
  • 1 ½ teaspoon Coriander Powder
  • 1 ¼ teaspoon Chili Powder adjust to taste
  • 1– 1 ¼ teaspoon Salt adjust to taste
  • ¼ teaspoon Turmeric Powder
  • 2 tablespoon Yogurt
  • 2 ½ cups Water
  • 2 ½ tablespoon Tamarind Paste I used 3 tablespoon homemade tamarind paste. Adjust tamarind paste to taste. Degree of sourness / tang depends on the tamarind.
  • ¼ teaspoon Fenugreek Powder
  • 4-6 Garelu broken into 3 pieces
  • Cilantro to garnish


Onion Paste

  • Heat oil in a pan. Add cumin, fenugreek seeds and when seeds change color, add onions. Saute until onions are light brown. Remove from the pan and let cool. Grind to fine paste and keep aside. This should yield 2 – 2 ½ tablespoon of paste.


  • In the same pan or in a separate saucepan, heat oil listed under pulusu.
  • Add curry leaves, methi leaves and let the leaves change color.
  • Add onions and saute until translucent.
  • Add ginger garlic paste and saute until the paste is roasted.
  • Add ½ the onion paste and saute until paste is roasted.
  • Add coriander powder, chili powder, salt, turmeric and mix well.
  • Reduce the flame, add yogurt and stir immediately. Gradually increase the flame, continuing stirring until oil begins to separate.
  • Mix tamarind paste with water and add this to the saucepan.
  • Bring the the gravy to a boil and continue boiling.
  • Once the gravy begins to boil, add remaining onion paste, fenugreek powder, mix and continue boiling for 5 – 10 minutes, until desired consistency is reached. Mind you pulusu will thicken as it cools.
  • Add broken garelu and continue boiling for another 2 – 5 minutes.
  • Turn off the heat, garnish with cilantro and serve with steaming rice.


Garelu – I cut each gare into 3 pieces. My garelu were small and wish I had cut them into two.
Tamarind – If using tamarind, use small lemon sized ball of tamarind. Wash and soak tamarind in water for 15 minutes or microwave for 1 – 2minutes. Let it cool and extract the juice. Tanginess of tamarind varies from one tree to the other. Adjust tamarind depending on how sour it is.