Its a shame to say that I dont cook enough of Andhra food though I am Telugu. At times, I have this desire to make something I crave for, something I would want my mom to cook for me and end up cooking it up myself. Mukkala Pulusu (Vegetable Stew with tamarind and Jaggery) is one such recipe I have loved so much from my childhood. I had tried it for the first time and I am just satisfied with my results. This pulusu recipe has to be served with Mudha pappu (cooked toor dal) and rice.
- Choice of vegetables - Pumpkin, Bottle Gourd, Drumstick, Sweet Potato, Ridge Gourd, Lady's Finger, Brinjal - 2 cups
- Tamarind paste - 2 tbsp
- Jaggery - 4 tbsp
- Red Chili Powder - 2 tsp
- Turmeric Powder - 1 tsp
- Salt - as req.
- Water - as req.
- Oil - 2 tsp
- Mustard - 1 tsp
- Asafoetida - 1 tsp
- Jeera - 1 tsp
- Curry leaves - a few
- Fine Ride Powder - 3 tsp
- Bring all the vegetables to boil with required quantity of water and turmeric powder.
- Once all the vegetables are cooked, Add the tamarind paste and mix well.
- Add salt, chili powder and Jaggery, mix well and check for the taste.
- The Pulusu has to be watery with right amount of sweetness and sourness
- Mix the rice powder in some water to make it runny and add it to the Pulusu. Stir well.
- The Pulusu would be turn thick now and should be ready to be brought down from fire.
- Take a tadka pan and add some oil. Put in the mustard seeds, jeera and asafoetida. Turn off the heat and add curry leaves.
- Put in the tadka to the Pulusu.
- Serve it with mudha pappu (cooked toor dal with salt) and rice.
[…] up, I remember sweet potato was only used in Mukkala Pulusu in our home. The skin is usually left intact and the vegetable is cut into roundels and added to […]