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Mukkalu Pulusu (Sweet and tangy vegetable stew)

Mukkalu Pulusu (Sweet and tangy vegetable stew)

 

A marriage of deliciousness and nutrition, this Mukkalu Pulusu is a part of any Andhra festive menu, usually made during Sankranti festival. It is spicy, sweet and tangy and satisfies the taste buds . It is quite a versatile dish and can be made with a variety of vegetables – whatever you have on hand – Pumpkin, drumsticks, Bottle gourd, Sweet potato, Ladies finger, Brinjal – everything blends in well with the taste. Some people also add Potatoes and Carrots – we never did in our house, but it tastes just as well.

This is a great way to incorporate a lot of vegetables in your family’s diet and make sure they consume fiber, proteins, vitamins and other essential minerals.

This Mukkalu Pulusu is usually paired with any Dal (Pappu) , some fried vegetable curry, Papad or Vadiyalu , Rasam and Curd – and eaten with hot rice. It is simple and quick to make. I used Sweet Potatoes, Drumsticks and Bottle Gourd.

 

Ingredients:

 

2 Sweet Potatoes (Washed and cut into 1 inch pieces – keep skin on)

3 Drumsticks (Washed and cut into 3 inch pieces)

1 Small Tender Bottle Gourd (Washed and cut into 1 inch cubes. If the bottle gourd is very tender, don’t peel the skin, otherwise peel it).

2 Tbsps. Oil (I used Sunflower Oil)

Salt to taste

½ Tsp Turmeric

2 Tbsps. Rice Flour

Small Lime sized tamarind (soaked in 1 cup hot water and pulp extracted)

¼ Cup Jaggery (grated)

For Tempering:

1 Tsp Mustard Seeds

¼ Tsp Methi Seeds (Fenugreek seeds)

4 Dry Red Chilies

½ Tsp Asafetida

2 Sprigs Curry Leaves

4 cloves Garlic (Slightly crushed)

Coriander leaves for garnish

Let’s get started:

1.       In a pressure pan, heat 1 Tbsp. Oil. When hot add the Mustard seeds and wait for it to stop spluttering. Next add the Fenugreek seeds, Asafetida and dry red Chilies . Mix well. Add the vegetable pieces and mix. Add the turmeric powder and salt and pour in 3 cups of water. Pressure cook for two whistles. Don’t overcook.

2.       When the pressure subsides, open lid. Turn on flame to high heat. Add the tamarind pulp and jiggery and let it come to a boil. Check for salt. The Pulusu (Stew) should taste spicy, salty , tangy and sweet.

3.       When it comes to a full boil, mix the rice flour in ½ cup of water – ensure there are no lumps. Pour it into the Pulusu, stirring all the time. This acts as a thickening agent. The Pulusu will be runny but not watery.

4.       Heat the remaining oil in a small pan. Add the crushed garlic and curry leaves. Fry for a minute and add to the Pulusu.

5.       Turn off flame and add Coriander leaves and serve hot.

 

 


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