Gummadi kaya pieces – 20 big chunks

Drum sticks – 20 pieces

Jaggery – 1 cup [adjust according to your taste]

Red chilli powder – 3 tsp

Turmeric powder – 1/2 tsp

Tamarind juice – 3/4 cup

Green chillies – 2 slit

Water – 12 to 13 cups

Salt to taste

Rice flour – 4tbsp

Finely chopped coriander leaves – 1/4 cup


Oil – 3 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2tsp

Fenugreek seeds – 1/2 tsp

Dry red chilli pieces – 15

Mashed garlic cloves – 15 to 20

Curry leaves – generous amount


  1. Take a large kadai, add all the ingredients expect rice flour and coriander leaves and mix well.
  2. Cook on high flame till the gummadi kaya pieces are cooked. At this time, check out seasonings.
  3. In a small bowl, mix rice flour with 1/2 cup of water and pour it over the boiling pulusu.
  4. Mix well and add coriander leaves and let it boil for 2 minutes.
  5. For talimpu, heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one .
  6. Fry for few seconds and pour it over the pulusu and keep covered for 30 seconds.
  7. Open the lid and boil for 3 to 4 minutes and switch of the flame. Serve with rice and mudda pappu.


If you want cook faster you can put all the ingredients expect rice flour and coriander leaves in a pressurse cooker.

Pressure cook for 2 to 3 whistles on high flame. Remaning procedure is same.

In karthika masam you can avoid garlic for puja purpose.

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