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.
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. 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.
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, cilantroTempering ingredients:mustard seedsfenugreek seedsasafoetida
Here are the ingredients you need to make the base of the pulusu:
Urad & Chana dal.Sesame seedsSambar powder ~ either homemade or store bought.Tamarind paste & jaggery powder.
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. 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.
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. 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.
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: 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
