Dappalam (Mixed Vegetable Stew - Andhra style)

 

          This is a traditional Andhra recipe which also goes by the name of Mukkala Pulusu. It is a very healthy and a nutritious stew type dish with a tempering added to the end product. An excellent accompaniment to hot steamed rice, you can enjoy along with a drizzle of some ghee and roasted papad.  

          It is typically a sweet, tangy and a spicy gravy with lots of veggies thrown in. It is almost similar to sambar, however, without the boiled lentil. So check out a step by step pictorial recipe to prepare this most comforting wholesome dish. 

          Pumpkin, okra, eggplant and bottle gourd are generally added. However, I also used French beans, potato, broad beans and cauliflower according to the availability.

           Commonly prepared in most Andhra households, Dappalam is also considered as a festive dish, especially popular during Sankranti. 

          It is very simple, easy and a quick recipe when you want something comforting to go along with hot steamed rice. However, do not forget to drizzle some ghee over it to enhance the flavour. 

• 3-4 cups of mixed veggies, chopped (drumstick, bottle gourd, potato, cauliflower, French beans, broad beans. eggplants, okra)
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. sambar powder (opt)
• 1 tomato, chopped
• 1 sprig curry leaves
• 1 tsp. tamarind paste mixed with 1 cup water
• 2 tbsp. roasted chickpea / rice flour mixed with 3/4 cup water
• 1 tbsp. sugar / jaggery
• 2 tbsp. coriander leaves, chopped

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• 2 dry red chilies
• 1 sprig curry leaves

          In a kadai / deep pan, add all the chopped veggies (except, okra and eggplant), water, salt and turmeric powder. 

          Bring it to a boil and simmer, covered, for 5-6 minutes or till the veggies are 70% cooked.

          Now add the okra, eggplant, tomatoes, tamarind water and curry leaves, followed by the red chili powder, sambar powder, chickpea flour slurry and sugar. 

          Mix well and continue to simmer, covered till all veggies are perfectly cooked. When done, garnish with coriander leaves.

          Tempering - In another small pan heat oil and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chilies. Allow it to splutter.

          Then add the slit green chilies, curry leaves and asafoetida. Sauté for a few seconds and then pour this tempering over the prepared Dappalam. Serve with hot steamed rice. 

                       In a kadai / deep pan, add all the chopped veggies (except, okra and 

                       eggplant), water, salt & turmeric powder. Bring it to a boil & simmer, 

                       covered, for 5-6 minutes or till the veggies are 70% cooked.

                         Now add the okra, eggplant, tomatoes, tamarind water & curry leaves, 

                                  followed by the red chili powder, sambar powder,

                                 the chickpea flour slurry 

                        and sugar. Mix well & continue to simmer, covered till all veggies are

                        perfectly cooked. 

                                 When done, garnish with coriander leaves.

                          In another pan heat oil & temper with mustard seeds, cumin seeds,

                          fenugreek seeds and dry red chilies. Allow it to splutter.

                     Then add slit green chilies, curry leaves & asafoetida. Sauté for a few 

                      seconds.

                                  Pour this tempering over the prepared Dappalam.

                                  Serve with hot steamed rice.