Anapaginjala Pulusu / Val beans in tamarind gravy

Anapaginjala pulusu is a traditional and healthy recipe from Rayalseema region in Andhra.  Anapaginjalu are Val Beans which go well with rice , roti and above all ragi sankati.




1. Onion, chopped  – 1 big
2. Tomato , chopped – 1 medium
3. Anapaginjalu – 300 g
4. Potato – 1 big
5. Dhaniyalu / coriander seeds – 3/4 tsp
6. Red Chilli – 10
7. Ground nuts , dry fried and husk removed – 2 tbsp
8. Garlic Cloves – 8
9. oil – 2 tbsp
10. Mustard seeds / aavalu – 1/2 tsp
11. Karvepaku / Curry leaves – 10
12. Turmeric powder – 1/4 tsp
13. Tamarind paste – 1 tbsp


Cook the beans in a pressure cooker with salt upto 4 whistles. Keep aside. Kindly do not drain the water.
In a pan, fry coriander seeds, Red chillies and peeled garlic for a minute. Add dry fried ground nuts to this and prepare a coarse powder in a blender. Keep this masala powder aside.

Heat oil, and add mustard seeds. Once they start to pop add curry leaves. To this, add chopped tomato pieces and fry till tomatoes become soft and mushy. Add the potato pieces to this and cook well. To this, add the pressure cooked beans along with required amount of water  and simmer for 3 minutes.

Add the masala powder and keep it covered for about 3minutes. Stir it in between . Remove the lid and pour the tamarind juice and salt. Mix well. Simmer for some time and switch off the flame once the gravy consistency is set. Garnish and serve hot.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: