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Pulla Besaru/Putekalu Besaru / Urad Dal Dumplings in Masala Gravy

Hi friends,
   After a long time i am coming up with a very traditional recipe from Andhra. It is very tasty and yummy. I am not able to publish recipes that frequently due to lot of traveling with my parents..


Urad Dal -1 cup (socked)
Raw or Dry Mangoes-3 nos
Red Chillies-1 nos (Whole)
Mustard Seeds-1/2 tsp
Curry Leaves-few
Turmeric Powder-2 pinch
Hing-2 pinch
Oil-2 tbs

Raw Masala Paste:-

Red Chillies-6 nos (Whole)
Cumin Seeds-1 tsp
Onion-3 nos (peel and cut into pieces)


Take the dal sock in water for 2 hours.
Now adding little water grind it into vada batter consistency.Last add salt mix well.

For Masala:-
 For this recipe we need to prepare the paste.First cut the onions into chunks add this into the mixie jar and add cumin seeds,red chillies grind into fine paste.

Take pressure cooker add dry mangoes and water cook till its soft for 4 to 5 whistles.

Take a deep bottomed vessel on medium flame.No tempering with oil,mustard,red chillies and few curry leaves and hing.
Now add onion masala paste and boiled dry mangoes water and 5 cups of water,salt mix well.Bring to boil for 15 minutes.
Once you find the masala water at bubbling stage,take the batter in hand drop small lumps into it as shown in the picture.(keep adjusting the flame if feel heat coming up to your hands.
 Make sure you are not dropping the lumps together,go around the vessel to make sure all the balls are separated.
Let the curry cook on medium to low flame for 8 to 10 minutes covered with lid.
 After 10 minutes when the dumpling are cooked u can take into separate bowl.Again repeat the processes till batter is done.
 Due to softness of the balls some of those get dissolve in the water which may give good consistency to curry.(If you can't get the balls soft then don't worry add little water to a 1/2 cup of batter and add that to the curry while cooking.Which gives a very good consistency to your besaru.
When its done add cooked dumpling it the gravy cook it for 5 minutes.Turn off the stove and serve hot with white rice or roti.

 For this other Option:-

We can make mini dosa or small atlu with the batter.
Now heat the tawa on a medium flame for 4 minutes.Pour the spoonful of the batter in the center of the tawa ,pour the oilat the edges of the dosa and cook till the down is goleden color.Turn other side cook it for 2 to 3 minutes.
Now add the dosa in the masala gravy water.Cook it for 2 to 3 minutes.Turn of the stove.
Serve hot with rice.



never heard curry like this ..very new to me ...looks awesome ..is this authentic one or ur innovation ??thank q divya for this wonderful n unique recipe ...btw how r u ??


Silence Sings

Hi divya how r you....???after a long time...another new and innvative recipe added to our culinary list.....Loved the recipe and the bangles too...:)


A very unique and interesting curry! I have never come across a recipe like this. Great work!


Something very new. Curry looks thick and delicious. Beautiful bangles.



Welcome back Divya, very unique and tasty dish, never came across this recipe, thanks for sharing with us...



very nice preparation divya...

Jaisy James

welcome back dear. curry looks nice


Very new and beautiful looking dish, very tempting..


Totally new..looks delicious , nice pictorials !

US Masala


interesting recipe, looks great


lovely steps delicious curry


Nice, lovely dish dear!


This is very new and unique curry..sounds delicious..

Yummy Team

This curry is so new to me too..Sounds fantastic!!



Nice to see you back.Hope you are having a wonderful time with your parents.Very new and delicious looking dish.Will definitely try.


Wow..very nice Divya. I love your bangles.

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