Beera pichu pulusu kura or stew made with ridge gourd peel is typical Andhra dish. It is made with ridge gourd peel, lentils and spices included.
Ridge gourd is a vegetable used to make curry. We use the peel too, if it is tender and breakable. Using the peel we make pachadi, curry and pulusu kura.
Pulusu kura is a Telugu name given to the stew made using tamarind pulp and added spice. Beera pichu or ridge gourd peel is the main ingredient in this dish.
Cooked toor dal, tamarind pulp and beera pichu combined and cooked to get the flavorful stew. It is a no onion no garlic dish.
Beera pichu is fibrous so it is very good for health. It is a regular dish in my mother’s place. We used like it very much as the taste is very mild and tasty.
Beera pichu pulusu kura is a best combo with hot piping rice and a spoon of ghee.
It can be served not only with rice but also with roti too. It tastes too good with roti also.
Key ingredients in Beera Pichu Pulusu Kura:
Beera Pichu: The peel of ridge gourd. It should be tender and we should be able to easily handle it.
Lentils: Pressure cook toor dal for 3 to 5 whistles to get the dal cooked nicely.
Spices: Apart from salt and chilli powder, we add sambar powder or pulusu kura masala.
Tadka: It is a must in every dish to get the right amount of fat and flavor to the dish.
Hing: Asafoetida or hing helps in digestion and also gives a typical taste to the dish.
Tamarind Pulp: Add tamarind pulp to the dish to make it thin and pouros. And also the tamarind give a nice tangy flavor to the dish.
Enjoy!! Flavorful beera pichu pulusu kura without any hesitation with rice and ghee. Below is the recipe card for clear reference.
