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Saturday, November 12, 2016

Dappalam / Mixed veg stew

Dappalam or Mukkala pulusu is a mixed vegetable stew that's really famous in Andhra Pradesh which is normally served with mudda pappu/ cooked toor dal, white rice and lots of ghee of course. When I made dappalam, I was thinking if kids would like it or not. Mine and my sisters kids loved it so much that the bowl was empty in no time..
I made this dish as part of Andhra Thali which was so much fun to make as I made several traditional dishes.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4-5


Onion : 1 large diced
Tomato : 1 large diced
Green chilies: 5 slit
Curry leaves: 2 sprigs
Mulakkaya/Drumstick : 2 scraped a little and cut into 3" pieces
Chilakadadumpa/ Sweet potato : 1 medium diced
Vankaya/ Egg plant : 8 small cubed
Sorakaya/bottle gourd : 2 cups diced
Tamarind extract : 1 tablespoon or extract taken out of  1 large lemon
Jaggery : 1 teaspoon powdered
Red chili powder : 1 tablespoon
Salt to taste
Water : 4 cups or enough water so all veggies are immersed

For Tempering:
Aavalu/Mustard Seeds : 1 teaspoon
Jeera/ Cumin seeds : 1 teaspoon
Dry red chilies: 1 broken


Heat oil in a large sauce pan and add all the ingredients listed under for tempering. Fry for 1 minute and add curry leaves.
Add onions, green chilies and drumstick pieces and sauté for 3 minutes until onions are translucent.
Add tomatoes and cook them till they turn mushy.
Add the rest of veggies and salt, cook them for 4-5 minutes until the veggies are half cooked.
Add 3 cups of water, tamarind extract, jaggery and chili powder. Mix well and cook until liquid is half and veggies are cooked completely. It should take about 5-7 minutes. (Dappalam looks like thick gravy dish)
Turn off the stove and serve hot with mudda pappu, white rice and ghee.

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1 comment:

  1. What's not to love about this sweet and tangy dappalam.