mukkala pulusu

Dappalam | Andhra Mukkala Pulusu (Bellam Pulusu) | Sweet And Tangy Vegetable Stew

Introduction to Dappalam:

Mukkala Pulusu aka dappalam is a typical Andhra dish and is part of day to day meal in an Andhra family. It is also a favourite during all Andhra festivals and occasions. Mukkala Pulusu/Dappalam has various other names in different households, Dappalam, Bellam Pulusu, Thiyya pulusu etc. It is a very good change from the regular sambar and a very refreshing and comforting one at that. Mukkala Pulusu, as the name suggests, is nothing but a pulusu, as in a thick stew made by using tamarind extract and a combination of mukkalu as in vegetable pieces.

Mukkala Pulusu/Dappalam is easy to prepare and goes very well with steamed rice, idli, dosa, upma and pongal. Usually, mukkala pulusu/Dappalam is served with mudda pappu (plain daal), beetroot curry and/or patholi. Usually, we don’t prefer to store any preparation for the next day but Mukkala Pulusu/Dappalam is one of those dishes that tastes even better the next day.

My Recipe, My Story :

I personally love it for two reasons, one being, the usage of lots of veggies (which is why the recipe is called mukkalu, meaning, pieces of vegetables) which I love, and two, I love the tangy sweet-sour combination in this preparation. Tamarind and jaggery are primarily used to achieve the sweet and sour combination.

Mukkala pulusu/Dappalam

Dappalam/Mukkala Pulusu – Recipe

Mukkala Pulusu Ingredients :

  • Choice of mixed vegetables – drumsticks, red pumpkin, sweet potato,  bottlegourd, carrots, beans, yam, brinjals, ladies finger, potatoes, onions, spring  onions, babyonions, tomatoes – 4 cups
  • Green Chillies – 2 no.
  • Turmeric – 1/2tsp
  • Tamarind – 1 big lemon sized (soak in water and remove the pulp)
  • Jaggery or Sugar – 1-2tbsps (depending on how sweet you want it to be)
  • Salt to taste
  • Red chilly powder – 2tsps
  • Curry leaves – 10-12
  • Fenugreek (Methi/Menthulu) seeds – 10-12 no.
  • Whole red chillies – 3nos
  • Mustard (Rai/Aavalu)seeds – 2tsps
  • Oil – 1-2tbsp
  • Asafoetida – 1/4tsp
  • Sambar Powder (optional) – 1tsp
  • Rice  flour – 2tbsps(mix with water to get a watery consistency making sure there are no lumps)

                                                                                            

How To Make Mukkala Pulusu :

  • STEP 1 – In a heavy-bottomed vessel, place the cut and diced mixed vegetables including onions, tomatoes, and green chillies. Add 2&1/2 cups of water and bring to a boil. Reduce the heat, cover the vessel, and let the vegetables cook. Alternatively, you can pressure cook for two whistles.                                                                           
mukkalu in pressure cooker for preparing Dappalam

  • STEP 2 – Once the vegetables are fully cooked, transfer the veggies to a cooking vessel, place it on the stove, add the tamarind extract, turmeric, salt, jaggery and curry leaves. Bring it to a boil. Reduce the heat and let it simmer for around 15 minutes, till the rawness of the tamarind disappears.
Adding salt, tamarind, jaggery to Dappalam

  • STEP 3 – Add in the chilly powder, sambar powder and rice flour(for thickening) and mix well. Let it simmer for another 7-8 minutes.
Adding red chilly powder, sambar powder and rice flour to Dappalam

  • STEP 4 – Heat oil/ghee in a separate pan, add mustard seeds, and let them splutter. Add fenugreek seeds, hing, and red chillies and fry for half a minute. Be careful not to burn them. Add few more curry leaves and immediately add this tempering to the vegetable stew.
Tempering Dappalam

  • STEP 5 – After adding the tempering, simmer for a minute or two until you get the desired consistency and turn off the heat. Garnish with fresh coriander.
Garnishing Dappalam

  • STEP 6 – Keep it covered for at least 10 minutes before serving.
Covering so as to let Dappalam cook

  • STEP 7– Serve with hot steamed rice, papad and potato fry
Serving Dappalam

Leave a Reply

Your email address will not be published. Required fields are marked *