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.
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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
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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
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