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    Home » Andhra » Mukkala Pulusu

    Mukkala Pulusu Recipe

    Published: Feb 15, 2023 by Pavani · 26 Comments

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    Top view of a grey bowl with mukkala pulusu.

    Mukkala pulusu is a sweet and sour Andhra style side dish. Mix vegetables are simmered in a tamarind gravy and then flavored with a spice powder and jaggery.

    You can use any of your favorite vegetables here. I love making gummadikaya pulusu with pumpkin. Check out the 'Expert Tips' section for more veggie ideas. This is a comforting recipe that is perfect to serve with rice for a delicious meal.

    Grey bowl with mukkala pulusu.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
      • Make spice base
      • Prep vegetables
      • Make dappalam
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    Pulusu or dappalam is a very traditional side dish from South Indian state of Andhra. It is similar to kuzhambu in Tamil Nadu. We make palakura pulusu with spinach, wadiyala pulusu with fried lentil crisps or just plain pachi pulusu. So, basically anything and everything goes when it comes to this delicious Andhra style stew.

    Mukkala pulusu literally means vegetable (pieces) stew. This is a hearty and comforting Andhra side dish recipe. As the name suggests, it is packed with vegetables and is a perfect recipe to use up all the bits and bobs in the fridge.

    Grey bowl with sweet and sour thiyya pulusu

    Unlike sambar or pappu chaaru, Andhra pulusu has a brothy texture. Simmering the vegetables in a tamarind broth lends a lot of flavor to the dish. A simple spice powder adds both spiciness and texture to the pulusu.

    For a filling and wholesome meal, serve pulusu with steamed rice and a dal on the side. This is a dish that tastes great as it sits because the flavors get a chance to mingle and it tastes even better the next day.

    Recipe is adapted from 'Cooking with Pedatha' cookbook.

    Grey bowl with mukkala pulusu.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this mukkala pulusu/ dappalam recipe:

    • Vegetables: try to use a mix of vegetables that are sweet, sour and savory. Here are some ideas that you can mix and match.
      • sweet veggies - pumpkin, sweet potato, carrot etc.
      • sour - raw mango, tomato, etc.
      • savory - eggplant, drumsticks, bottle gourd, potato, raw banana, cluster beans, okra, etc.
      • other aromatics - curry leaves, green chilies, cilantro
    • Tempering ingredients:
      • mustard seeds
      • fenugreek seeds
      • asafoetida
    Ingredients needed - details in recipe card.

    Here are the ingredients you need to make the base of the pulusu:

    • Urad & Chana dal.
    • Sesame seeds
    • Sambar powder ~ either homemade or store bought.
    • Tamarind paste & jaggery powder.
    Ingredients needed for spice powder - details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make Andhra gummadikaya pulusu:

    Make spice base

    Dry roast dals and sesame seeds until lightly brown and fragrant. Let cool for sometime before grinding into a fine powder.

    3 panel photo showing the sautéing of dals & sesame to make spice powder.

    Mix the powder with tamarind pulp, sambar powder, jaggery and water to form a thin, smooth gravy. Set aside until ready to use.

    Prep vegetables

    Peel and chop veggies into big chunks. You can use your favorite combination of vegetables.* Just make sure to use about 4~5 cups of veggies in total.

    5 panel photo showing the prepping of veggies.

    Make dappalam

    Heat oil in a medium-size heavy bottom sauce pan on medium heat. Add mustard seeds and when the seeds start to splutter, add fenugreek seeds. Once they start to change color add asafetida.

    Next add the chopped veggies and enough water to cover them. Lower the heat, cover the pan and simmer until the veggies are tender, about 10~12 minutes.

    4 panel photo showing the cooking of vegetables in a steel pan.

    Once the veggies are cooked through and tender, add the prepared spice base, green chilies, curry leaves and salt. Cook for 4-5 minutes. This is a good time to taste the pulusu and adjust the tamarind paste, salt and sambar powder.

    Garnish with cilantro leaves just before turning off the heat.

    6 panel photo showing the making of mukkala pulusu.

    Expert Tips

    • Use a combination of veggies you like. You will need 4~5 cups of vegetables in total in the recipe.
    • Try to use a mix of vegetables that are sweet, sour and savory. Here are some ideas that you can mix and match.
      • sweet veggies - pumpkin, sweet potato, carrot etc.
      • sour - raw mango, tomato, etc.
      • savory - eggplant, drumsticks, bottle gourd, potato, raw banana, cluster beans, okra, pearl onions etc.
    • Make this recipe with just one vegetable like bendakaya pulusu with okra or sweet potato pulusu etc.
    • You can save time by steaming or microwaving the vegetables until tender ahead of time.
    • Make a double or triple batch of lentil-sesame spice powder and store in an air-tight container for up to 1 month.
    • Make sure to taste the dappalam while cooking to get all the flavors shine.
    • Leftover pulusu tastes even better the next day. Store in an airtight container in the fridge for up to 3~4 days. Reheat thoroughly before serving.

    You might also like

    Here are some Andhra dishes that you can make along with mukkala pulusu to make a wholesome meal:

    • Copper bottom bowl with dosakaya pappu
      Instant Pot Dosakaya Pappu Recipe | Andhra Style
    • White oval bowl with stuffed brinjal fry.
      Stuffed Brinjal Fry Recipe
    • Grey plate with Lobia Vada
      How to make Alasanda Vada | Andhra Style Black Eyed Peas Fritters
    • Top view of a small terracotta bowl with chukka kura pappu.
      Chukka kura Pappu

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Mukkala Pulusu | Dappalam

    Mukkala pulusu is a sweet and sour Andhra stew that is made veggies and a simple spice powder. Serve it over rice for a delicious meal.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 8 servings

    Ingredients

    For the Stew Base:

    • 1 tablespoon Urad dal
    • 1 tablespoon Chana dal
    • 1 teaspoon Sesame seeds
    • 2 tablespoons Sambar powder
    • 1½ tablespoons Jaggery
    • 3 tablespoons Tamarind pulp
    • 1~1½ cups Water

    To make Mukkala Pulusu:

    • 2 cups Pumpkin or Sweet potato, peeled and chopped
    • 4 Baby eggplants, chopped into chunks
    • 1 cup Drumstick, chopped into 2" pieces
    • 2 tablespoons Oil
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Fenugreek seeds
    • ½ teaspoon Asafoetida
    • 1~2 cups Water, plus more as needed
    • 2 - 3 Green chilies, slit
    • 8 - 10 Curry leaves
    • To taste Salt
    • 3 tablespoons Cilantro leaves, chopped for garnish

    Instructions

    Make Spice powder:

    • Dry roast dals and sesame seeds until lightly brown and fragrant. Let cool for sometime before grinding into a fine powder.
      1 tablespoon Urad dal, 1 tablespoon Chana dal, 1 teaspoon Sesame seeds
    • Mix the powder with tamarind pulp, sambar powder, jaggery and water to form a thin, smooth gravy. Set aside until ready to use.
      2 tablespoons Sambar powder, 1½ tablespoons Jaggery, 3 tablespoons Tamarind pulp, 1~1½ cups Water

    Prep Vegetables:

    • Peel and chop veggies into big chunks. You can use your favorite combination of vegetables.* Just make sure to use about 4~5 cups of veggies in total.
      2 cups Pumpkin or Sweet potato, peeled and chopped, 4 Baby eggplants, chopped into chunks, 1 cup Drumstick, chopped into 2" pieces

    Make Thiyya Pulusu:

    • Heat oil in a medium-size heavy bottom sauce pan on medium heat. Add mustard seeds and when the seeds start to splutter, add fenugreek seeds. Once they start to change color add asafetida.
      2 tablespoons Oil, 1 teaspoon Mustard seeds, 1 teaspoon Fenugreek seeds, ½ teaspoon Asafoetida
    • Next add the chopped veggies and enough water to cover them. Lower the heat, cover the pan and simmer until the veggies are tender, about 10~12 minutes.
      1~2 cups Water, plus more as needed
    • Once the veggies are cooked through and tender, add the prepared spice base, green chilies, curry leaves and salt. Cook for 4-5 minutes. This is a good time to taste the pulusu and adjust the tamarind paste, salt and sambar powder.
      Garnish with cilantro leaves just before turning off the heat.
      Serve hot with steamed rice and dal.
      2 - 3 Green chilies, slit, 8 - 10 Curry leaves, To taste Salt, 3 tablespoons Cilantro leaves, chopped for garnish

    Video

    Notes

    • Use a combination of veggies you like. You will need 4~5 cups of vegetables in total in the recipe.
    • Try to use a mix of vegetables that are sweet, sour and savory. Here are some ideas that you can mix and match.
      • sweet veggies - pumpkin, sweet potato, carrot etc.
      • sour - raw mango, tomato, etc.
      • savory - eggplant, drumsticks, bottle gourd, potato, raw banana, cluster beans, okra, pearl onions etc.
    • Make this recipe with just one vegetable like bendakaya pulusu with okra or sweet potato pulusu etc.
    • You can save time by steaming or microwaving the vegetables until tender ahead of time.
    • Make a double or triple batch of lentil-sesame spice powder and store in an air-tight container for up to 1 month.
    • Make sure to taste the dappalam while cooking to get all the flavors shine.
    • Leftover pulusu tastes even better the next day. Store in an airtight container in the fridge for up to 3~4 days. Reheat thoroughly before serving.

    Nutrition

    Calories: 149kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 103mg | Potassium: 481mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2545IU | Vitamin C: 94mg | Calcium: 168mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Foodiliciousnan

      September 21, 2013 at 7:44 pm

      This seems quite good Pavani. I met Jigyasa Giri (author of Pedatha) when i was working on publishing our book couple of years ago. It is a wonderful book, isn't it? Lovely adaptation of this recipe

      Reply
    2. Archana Potdar

      September 23, 2013 at 8:21 am

      Never tried pulusu. Looks yum way to clear the fridge, 😀

      Reply
    3. Rajani S

      September 25, 2013 at 1:04 pm

      I guess its a kind of Kuzhambu. Good way to use up a lot of vegetables :-)..

      Reply
    4. Nisha Sundar

      September 25, 2013 at 1:27 pm

      Nice variation to our sambhar. Best way to have veggies and a perfect pair for the rice.

      Reply
    5. preeti garg

      October 01, 2013 at 7:35 pm

      Look so inviting and flavorful with veggies.

      Reply
    6. amith

      October 26, 2018 at 6:17 am

      Your recipes are superb and I like all of them. Your passion for cooking gives us many ideas. Thanks for the lovely recipes.

      Reply
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