Learn how to make Traditional Andhra special Dappalam recipe with step by step pictures. Gummadikaya Pulusu – Andhra style Mukkala Pulusu is an easy rice accompaniment and a Sankranthi special recipe
Course: Curries & Gravies
Cuisine: Andhra Cuisine
Keyword: Curries & Gravies, Side Dishes for Rice
Thick Bottomed Kadai/Pot
Small Fry Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Dappalam Pulusu -
2cupsPumpkin Chopped into Large Chunksuse any other country vegetable like Ash Gourd, Okra, Brinjal, Drumstick
1Lemon Sized Ball Tamarind
2-3tbspJaggeryadjust per taste preference
1tspRed Chilli Powder
Salt as needed
Water as needed
2-3tbspRoughly Chopped Fresh Coriander Leaves
1Dried Red Chillicut into few large pieces
Few Fresh Curry Leaves
In a thick bottomed kadai/pot, add 2 cups pumpkin chopped into large chunks along with 1-2 green chillies slit across. Add water enough to cover the vegetable and 1/4 tsp turmeric powder. Mix well.
Cook covered on medium flame for 8-10 mins until the pumpkin is softly cooked. Add 1 tsp red chilli powder (preferably made from spicy Guntur chillies) and salt as needed.
Meanwhile, boil 1 lemon sized ball of tamarind in enough water for 2-3 mins. On cooling down, squeeze out the extract.
Pour the tamarind extract in to the pan. Let it cook for 3-4 mins.
Now add 2-3 tbsp of jaggery (either chopped into small pieces or powdered) and mix well. Once the jaggery is completely dissolved, check for taste and adjust the amount of jaggery or salt as needed.
Meanwhile make a slurry by mixing 1 tbsp rice flour with about 1/4 cup of water (adjust depending on how thin or thick the stew is). Pour it to the pan.
In about 2-3 mins, the pulusu starts to thicken and turns glossy.
Remove from heat and add 2-3 tbsp of roughly chopped fresh coriander leaves.
In a small pan, heat 2 tsp oil. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 dry red chilli cut into few large pieces and 1/4 tsp asafoetida. As the seeds splutter, add fresh curry leaves.
Add tempering to the mukkala pulusu.
Serve hot immediately with mudda pappu (cooked salted toor dal), ghee and vadiyalu.
Adjust the jaggery, tamarind and red chilli powder depending on the taste preferences.
Apart from pumpkin, any other country vegetable like Ash Gourd, Okra, Brinjal, Drumstick can also be used. Don’t add tamarind extract before the vegetables are cooked.
If the pulusu is too runny, increase the amount of rice flour to 1.5-2 tbsp. And when making slurry, make sure there are no lumps. If you add a lot of rice flour, you will have to adjust the jaggery, red chilli and tamarind quantities accordingly. So taste the pulusu first before adding the slurry.