Dappalam

Name: Dappalam
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 2 tbsp. coriander leaves, chopped; 3-4 cups 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; 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

Andhra Lunch #LS - 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. 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.

Bethica Das @kitchen_flavours

Saved

Ingredients

25-30 minutes

2-3 servings

2 tbsp.coriander leaves, chopped
3-4 cupsmixed veggies, chopped (drumstick, bottle gourd, potato, cauliflower, French beans, broad beans. eggplants, okra)
3 cupswater
salt to taste
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tbsp.sambar powder (opt)
1tomato, chopped
1 sprigcurry 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
2green chilies, slit
1/4 tsp.asafoetida
2dry red chilies
1 sprigcurry leaves

Saved

Steps

25-30 minutes

1

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.
2

Now add the okra, eggplant, tomatoes, tamarind water & curry leaves, followed by the red chili powder, sambar powder,
3

The chickpea flour slurry and sugar. Mix well & continue to simmer, covered till all veggies are perfectly cooked.
4

When done, garnish with coriander leaves.
5

In another pan heat oil & temper with mustard seeds, cumin seeds,
fenugreek seeds and dry red chilies. Allow it to splutter.
6

Then add slit green chilies, curry leaves & asafoetida. Sauté for a few
seconds.
7

Pour this tempering over the prepared Dappalam.
8

Serve with hot steamed rice.