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TARAVANI PULUSU - a tangy vegetable stew

Sujatha Ratnala
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT TARAVANI PULUSU - a tangy vegetable stew RECIPE

Pulusus are a popular form of tangy soupy stews that is accompanied with rice. In olden days, taravani pulusu or kanji with chaladi annam or rice was a common morning meal in Andhra and Orissa. It was made with fermented rice brew and vegetables mildly cooked making it an excellent probiotic. Nowadays, due to change in cooking methods, fermented rice water is replaced with substitutes such as dry Mango pieces (Orugulu) or Vinegar. I remember having it in a large soup bowl like steel dish with an attached stand at my granny's place. It has loads of watery veggies making it a very healthy dish and summer comfort food.

Recipe Tags

  • Medium
  • Andhra Pradesh
  • Simmering
  • Pressure Cook
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. Raw papaya - 1
  2. radish (mooli) - 1
  3. Lady'sfinger (bendakai) - 3
  4. White pumpkin - small piece
  5. Red pumpkin - small piece
  6. Small dry mango pieces (mavidi urugulu) - 4
  7. rice rava - 6 sp
  8. Slit green chillies - 2
  9. turmeric - pinch
  11. garlic - 10 cloves
  12. salt to taste
  13. oil for seasoning
  14. Pinch each of-jeera, methi, saunf, urad dal, curry leaves and 1 Red chilly


  1. Cut the vegetables lengthwise or into medium sized cubes.
  2. In a pressure pan or cooker, add water, 2 tsp salt, green chillies, turmeric, rice rava. Add papaya cubes and radish cubes. Cook till a single whistle.
  3. Add white pumpkin, red pumpkin, brinjal cubes and boil almost till whistle. Add ladyfinger towards the end and let it simmer. Add required water for a soupy consistency.
  4. In a seasoning ladle or small kadai, add 2 tsp of oil. Make a seasoning of mustard, jeera, saunf, urad dal, curry leaves, garlic and red chilly.
  5. Add the seasoning to the stew and let it simmer for a while.
  6. Allow it to rest for an hour and the tangy flavours will infuse.
  7. Serve with Rice in a big bowl.

Reviews (2)  

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sai leela
sai leela   Oct-20-2020

Hi Sujatha, thank you for documenting the traditional recipe. But I have a suggestion for you. Since you are using a traditional name, please include taravani in the recipe and suggest alternatives, so that the originality of the recipe is not lost. Even though you have explained in the write up, its mention in the recipe is necessary. Because mango gives the sourness required for the pulusu, but it cannot replace the taste and benefits of tarvani. That is the reason why I rated is low. Because name does not match the recipe.

Kamesh Yalamarty
Kamesh Yalamarty   May-05-2016

Madam Thank you for a forgotten recipe. Can you please tell about making Taravani. Thank you

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