Jeelakarra Pulusu | Spicy Jeera Gravy

Jeelakarra Pulusu, is a local team in telugu for Seegara Kulambu(tamil). We call pulusu to the sambar that calls for no dal in it. A very simple gravy using less spices, the aroma of the warm pulusu increases the appetite. It pairs well with rice. For a quick meal on the run, i like to pack it with rice and pudalangai kootu. For a quicker variation, use dry ginger powder to make appetizing sontti pulusu.

Jeelakarra Pulusu | Spicy Jeera Gravy Recipe

Preparation & Cooking Time :20 minutes

Yield :1 bowl


Cumin /Jeera - 2 tbsp
Tamarind Pulp - small lemon size
Onion - 1 large
Garlic - 5-6 cloves
Turmeric Powder - 1/4 tsp
Jaggery - 2 tsp
Salt To Taste

For Seasoning:
Oil- 1.5 tbsp
Mustard - 1tsp
Dried red chilli - 1
Curry Leaves , few sprigs
Fenugreek - 1/4 tsp
Asafoetida a pinch


  1. Heat a fry pan, dry roast the cumin until aromatic. Cool and blend to fine powder. Keep aside until use.
  2. Soak the tamarind in 1 cup of water for 10  minutes and extract the juice.
  3. Finely chop one large onion or peel 6 small onions. Peel the garlic and keep aside.
  4. Heat oil in a pan, add mustard. When it starts spluttering add fenugreek, red chilli, curry leaves. Add a pinch of asafoetida.
  5. Now add the garlic and chopped onion. Fry for 3-4 minutes. Add sambar powder and turmeric. Saute well.
  6. Pour in the tamarind water and allow it to boil completely. At that time add the ground cumin and required salt for the pulusu. 
  7. Finally add jaggery. Allow the pulusu cook for another 5-8 minutes over medium flame or until thickens.
  8. Serve it with rice and pudalangai kootu.


  • Always use freshly ground cumin for preparing this pulusu to get an aromatic flavor and taste.
  • For variation, try using dry ginger  or fenugreek  or pepper powder in place of cumin.
  • Adding small onions makes it really tasty gravy. Try it.
  • The pulusu stays good for 2-3 days. Refrigerate to use for a week.

Related Posts: 

Vatha Kulambu
Beans Poricha Kootu

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