VEG MUKKALA PULUSU

VEG MUKKALA PULUSU

INTO COOKING
#intocooking

 

VEG MUKKALA PULUSU (DAPPALAM) 

MIXED VEG TAMARIND STEW

 

This sweet-sour dish has its origin from Andhra Pradesh. Dappalam as it is called, this delicacy is a must at special occasions, even weddings.  My mother said that it is also made at homes over a weekend or a month end.  Wondering why week/month end? It has all the left-over veggies 🙂 

It is an amazingly simple, tasty, healthy dish. Biting into the veggies has this multiple taste which is “YUM”.

This ‘pulusu’ (stew) is normally had with rice. The common combos are pulusu (stew) with dal rice or mix with plain rice, or with curd rice.  It is not very watery as the tamarind & jaggery do the binding.  If you feel like having something sweet sour/tangy with your rotis, go for it.

VEG MUKKALA PULUSU

October 13, 2020
: 4
: 30 min
: 45 min
: 1 hr 15 min

By:

Ingredients
  • 1 tbspn. - Mustard seeds
  • 3 to 4 tbspn. - Fenugreek seeds - Do not miss this at all. The aroma is mouth-watering.
  • 2 to 3 Whole Pods of Garlic - Some people do not use Garlic. It adds a hearty flavour though! I have never made it without Garlic.
  • Chopped veggies size - 2 to 3 inches (as in pic)
  • 1 or 2 - Drumstick
  • 250 gms. - Sweet Potato - This is the main ingredient.
  • 250 gms. - Pumpkin
  • 250 gms. - Bottle Gourd – Remove the soft flesh & the seeds.
  • 3 - Medium sized Onions
  • Tamarind Puree - A handful of Tamarind soaked for 4 to 5 hours. Hand squeeze 2 or even 3 times.
  • Jaggery - 4 to 5-inch chunk.
Directions
  • Step 1 Take Medium Sized Cooker Or a Broad Deep Dish
  • Step 2 Once the cooker/dish has heated pour a little less than 1/2 a cup of oil.
  • Step 3 Once the oil has heated put fenugreek seeds and mustard seeds.
  • Step 4 Add the garlic & chopped onions & saute
  • Step 5 As the flavour is picking up start adding the chopped veggies in order of cooking time a. Drumstick – Saute
    b. Pumpkin – Saute
    c. Bottle Gourd – Saute
    d. Sweet Potato – Saute
  • Step 6 Keep sauteing until the flavour blends
  • Step 7 Pour the tamarind puree & mix well – add salt & chili powder. Close the lid.
    If you are using a cooker, do not close it tight & do not use the whistle. Keep stirring occasionally.
  • Step 8 Once the pulusu (stew) starts to bubble-boil, add the jaggery.
  • Step 9 Allow the jaggery to blend and once it bubble-boils again, take off the flame.

TIPS: 

  1. Taste the stew before taking off the flame to check if the salt, chili powder, tamarind & jaggery have the right blend.

  2. Do not refrigerate it.

  3. Do not use a wet ladle for serving. 

If kept in the same container & away from dampness, it would last for a day or two. Trust me! It is even tastier the next day. Enjoy VEG MUKKALA PULUSU 

 

Read more about PASTA KHEER RECIPE – BY CHEF RAASHIKA KULSHRESHTA

 


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