17
Nov
06

Dappalam or Mukkala Pulusu

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When you get bored with same old sambar, rasam and kadi, Dappalam or Mukkala pulusu can be a good one for a change. This dish is simple and easy to make. Filled with nutritive vegetables, this can me made in less than 20 mins.

Andhra Pradesh is famous for stews and dappalam is one the famous dishes from Andhra Pradesh. Pulusu is a general word used for any kind of stew. Main ingredients in a stew are variety of vegetables, tamarind pulp, jaggery and besan. Stews are also made with leafy vegetables like thotakura (amaranth leaves) and Spinach. Bhendi, Snakegourd and Bitter gourd are aslo used in stews. It is made with vegetables (Bottle gourd, pumpkin, drumsticks and other seasonal vegetables) tamarind pulp, jaggery and beasan .This is sweet and spicy dish which is served with rice, mudda pappu (daal), ghee and vadiyalu.

Stews are also made out of lentils ( Dal or Pappu) Toovar dal and Moong dal are commonly used to make pulusu.

Ingredients

1 cup Bottle gourd
8-10 Bhendi ( cut into 2 pieces)
1 sweet potato
1 cup pumpkin/butternut squash
1 medium tamoto
6-8 Drumsticks ( frozen) 1 or 2 fresh sticks will be good enough.
2-3 Green chillies
Tamarind pulp ( lemon size)
2-3 Tbsp Besan
Jaggery to taste
Salt to taste
Pinch of turmeric

For Seasoning

1 Tbsp veg oil
4-5 Whole red chillies
1 Tsp mustard seeds
1/4th Tsp Methi seeds
pinch of Hing
2 Tbsp chopped coriander leaves to granish.

Clean and chop all the vegetables into big chunks, slit green chilles. In a small kadai heat oil and fry the seasoning and keep aside. Now in another deep pot add all the vegetables except tamotoes, add water salt and turmeric, tamarind pulp, jaggery and cook them on medium heat. After 10 mins add the tamtoes and adjust the seasoning. Cook till the vegetables are cooked. Mix besan in some cold water. Slowly stir in the besan mixture into the pot. Cook for 5-8 mins, cursh the seasoning and add to the pot. Simmer for couple of mins, granish with coriander leaves and remove from heat.

Serve with hot rice. This is usually eaten with mudda pappu and vadiyalu

Notes & tips

If you are allergic to besan you can avoid it. Instead cook the vegetables till it gets a thick constistency. This is a no onion and no garlic dish.

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59 Responses to “Dappalam or Mukkala Pulusu”


  1. January 19, 2007 at 4:41 pm

    This is too good even i prepare this.Hey nice pics.

  2. January 26, 2007 at 10:19 am

    Though my parents are from Andhra, I never really lived there, except for a brief period after my marriage. I always thought that dappalam is a made up word which rhymes with appalam. We make Thiyya pulusu the same way minus the besan though.Your recipes are similar to what I prepare at my home and I am truly enjoying your blog.
    Cheers
    Suma

  3. 5 Rama
    June 4, 2008 at 9:31 am

    Hi Priya,

    Thanks for the recipe & nice pics. My mom used to make this teeya pulusu all the time. I was getting cravings for this and my mom was not available for getting the recipe. I tried your recipe and it turned out exact the same. We finished the whole dish in one meal.

    Thanks sooo much for the recipe.

    – Rama

  4. 6 raghavi
    August 1, 2008 at 1:18 am

    hai it is very tast.i tryed it.

  5. October 8, 2008 at 10:12 am

    I, my husband along with our two daughters live in Memphis TN and we have a beautiful temple. http://www.icctmemphis.org. Brahmaostavam and Navratri are done just like in Tirupathi. Please check out the pictures.

    We sponsor food every year on Durgashtami day and we made this pulusu following your recipe and every one loveeeeeeeeed it.

    Thanks for sharing the recipe.

    Neelima

  6. 8 malini
    October 25, 2010 at 12:47 pm

    hi,
    if u do not like besin u can add rice flour or all purpose flour.you can add powdered roasted til for a change

  7. 9 malini
    October 25, 2010 at 1:01 pm

    cut the cleaned methi leaves.put in hot oil, pieces of ginger,garlic, onions,green chillies. when done add cut tomatoes,haldi powder and red chilli powder.Then add cooked pieces of potatoes and finally cut methi leaves.add water if necessary.add salt n very little sugar.you can increase or degrease the ingredients according to your taste. if the tomatoes are not sour , you can add tamrind juice or limeon juice.To make it more spicy, add garam masala powder and pepper powder.

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    The taste is enhanced multi fold if you add “PEDDA GUMMADIKAYA MUKKALU”.
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