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. 

Gongura Mamsam (Andhra style Gongura Mutton)

 

          Gongura Mamsam or mutton curry is a traditional and a very popular Andhra cuisine. In this recipe, mutton is cooked with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. It is very much a part of a meal served in Andhra / Telangana restaurants. 

          Coming to this amazing dish, it is both spicy and tangy. But you can adjust it depending on your taste buds. It is a great party dish, which can be prepared during special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. So check out a step by step pictorial recipe to prepare this regional dish.

• 500 gms. mutton with bones
• 2 bunches gongura leaves, chopped
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil to marinate
• 2 sprigs curry leaves
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 tbsp. oil
• 2 onions, chopped
• 1 tbsp. coriander leaves, chopped

         Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. oil and all the dry spices overnight or for a minimum of 3 hours. 

          Heat oil in a pan and sauté the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and 1/4 cup water. Cook, covered on a low flame till dry. Keep stirring at intervals.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          When done, add the chopped gongura leaves and continue to cook for 2-3 minutes till the leaves are wilted and the oil separates. Switch off the flame and garnish with coriander leaves.

          Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati. 

   Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. 

oil & all the dry spices overnight or for a minimum of 3 hours. 

                              Heat oil & sauté onions & 1 sprig curry leaves till light brown.

                                  Add marinated mutton....

                                  & 1/4 cup water. Cook, covered on a low flame till dry. 

                       Add 1 cup water & pressure cook for 20 minutes on a low flame after 

                       the first whistle. 

                       Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                       leaves are wilted & the oil separates.

                                  Switch off the flame and garnish with coriander leaves.

                       Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, 

                       tandoori roti, roomali roti or just plain chapati. 

Dhonepata Bata (Coriander Leaves Paste / Chutney - Bong Style)

 

             Coriander leaves is an aromatic herb that is generally used for garnishing any prepared dish. But try making a paste out of it - Bong style. It tastes simply superb. It is almost similar to chutney, but in a cooked version. In this recipe, the fresh leaves are first ground along with garlic, chilies, onion and tomato (though the latter two are optional).

          It is then stir fried with a tempering of nigella seeds in mustard oil. It is a very simple and a a very easy recipe as it has very few ingredients. This dish is also called Bhorta in Bangladesh and goes best with hot steamed rice. However, you can also relish it as a spread on chapattis, parathas or sandwiches. So check out the step by step pictorial recipe to prepare traditional recipe.

• 2-3 bunches of coriander leaves along with the stem
• 3-4 garlic cloves
• 2 fresh green chilies
• 1 small onion
• 1/2 tomato
• salt to taste
• 1/4 tsp. turmeric powder
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds

          Wash and drain the coriander leaves. Then grind it along with garlic, green chilies, onion and tomato into a fine paste by adding very little water.

          Heat oil in a pan and temper with the nigella seeds. Sauté for a few seconds and then add the ground paste, salt and turmeric powder.

          Keep sautéing on a low flame till all the moisture has been absorbed. Enjoy with hot steamed rice, chapattis or parathas.

                 Grind coriander leaves along with garlic, green chilies, onion & tomato ....

                                 ....... into a fine paste by adding very little water.

                      Heat oil in a pan & temper with the nigella seeds. Sauté for a few seconds.

                                  Add the ground paste, salt and turmeric powder.

                        Keep sautéing on a low flame till all the moisture has been absorbed. 

                                 Enjoy with hot steamed rice, chapattis or parathas. 

          

Baby Marrow & Green Peas Curry

 

           Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management, is good for diabetic patients, etc. 

           So check out this simple, yet delicious curry of baby marrow cooked with green peas. I gave a tempering of bay leaves, whole garam masala, cumin seeds and asafoetida and finished it off with ghee, kasuri methi and garam masala powder. 

          You can go ahead and add potatoes and tomatoes too, if preferred. You can relish it as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 5-6 baby marrow, chopped
• 1/2 cup green peas
• 2 tbsp. oil
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin powder 
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Heat oil in a pan / wok and temper with bay leaves, cinnamon, cardamoms, cloves, asafoetida and cumin seeds. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except garam masala and salt) mixed with some water. Stir fry on a medium flame till the oil separates. 

          Add the chopped baby marrow and mix well. Stir fry for 2-3 minutes. Add the green peas, salt and 1 cup water. 

   

          Cover and simmer till the marrows are soft and the gravy is reduced to a desired consistency.

          When done, add the crushed kasuri methi, ghee and garam masala. Give it a stir and switch off the flame. Keep it covered for 5 minutes. 

          Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

                                   Chop the baby marrow.

                         Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves, 

                         asafoetida and cumin seeds. Sauté for a few seconds.

                                  Add the onion and sauté till light brown. 

                      Add ginger-garlic paste & all the dry spices (except garam masala & salt) 

                       mixed with some water. Stir fry on a medium flame till the oil separates. 

                      Add the chopped baby marrow & mix well. Stir fry for 2-3 minutes. 

                                 Add the green peas, 

   

                        salt and 1 cup water. Cover & simmer till the marrows are soft & the 

                        gravy is reduced to a desired consistency.

                       When done, add the crushed kasuri methi, ghee & garam masala. Give it

                        a stir and switch off the flame. Keep it covered for 5 minutes. 

                                  Garnish with coriander leaves.

                                  Serve as a side dish with either rice or chapattis.