Andhra Style Mukkala Pulusu

Name: Andhra Style Mukkala Pulusu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 piece White Potatoes (1 Potato (Aloo) skin peeled and chopped into cubes); 1 piece Drumstick (1 Drumstick cut into 1 inch stick); 1 cup Bottle Gourd (1 cup Bottle gourd (lauki) chopped into small cubes); 1 cup Pearl Onion (1 cup Pearl onions (Sambar Onions) chopped); 2 pieces Green Chili (2 Green Chillies slit); 1 tbsp Jaggery (1 tablespoon Jaggery); 1 cup Tamarind (1 cup Tamarind Water); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 tbsp Chana Dal (1 tablespoon Chana dal (Bengal Gram Dal)); 1 tbsp White Urad Dal (1 tablespoon White Urad Dal (Split) + 1 teaspoon White Urad Dal (Split)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 pinch Asafoetida (1 pinch Asafoetida (hing))

A sweet and tangy South Indian vegetable stew from Andhra, featuring mixed vegetables cooked with a ground spice paste, tamarind, and jaggery, finished with a tempering of mustard seeds and curry leaves.

30 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

White Potatoes1 piece · 1 Potato (Aloo) skin peeled and chopped into cubes
Drumstick1 piece · 1 Drumstick cut into 1 inch stick
Bottle Gourd1 cup · 1 cup Bottle gourd (lauki) chopped into small cubes
Pearl Onion1 cup · 1 cup Pearl onions (Sambar Onions) chopped
Green Chili2 pieces · 2 Green Chillies slit
Jaggery1 tbsp · 1 tablespoon Jaggery
Tamarind1 cup · 1 cup Tamarind Water
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Dried Red Chili2 pieces · 2 Dry Red Chillies
Chana Dal1 tbsp · 1 tablespoon Chana dal (Bengal Gram Dal)
White Urad Dal1 tbsp · 1 tablespoon White Urad Dal (Split) + 1 teaspoon White Urad Dal (Split)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Curry leaves1 sprig · 1 sprig Curry leaves
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Asafoetida1 pinch · 1 pinch Asafoetida (hing)

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Steps

1To begin making the Andhra Style Mukkala Pulusu, keep the vegetables ready, Heat a flat skillet with oil.
2Add the chana dal, urad dal, coriander seeds, dry red chillies, fenugreek seeds, cumin seeds and fry them till they become light brown and a wonderful aroma comes out.
3Cool it down and add little water and grind it into a smooth creamy paste and keep it aside.
4Take a pressure cooker with oil, add onion and saute till they turn translucent. Add in green chillies and saute for 10 seconds. Add in vegetables, potato, drumstick and bottle. Sprinkle with turmeric powder and give it a mix.
5Add in ground paste, jaggery, tamarind water and salt. Add about 1 cup water and pressure cook for about 2 whistle.
6Once done, switch off the heat, allow the pressure to release by itself. Heat a small pan for tempering, add oil, once it gets hot add mustard seeds and allow it to splutter and add the curry leaves and hing. Leave it again for 10 more seconds.
7Add urad dal and chilli powder and pour it over the Andhra Style Mukkala Pulusu and serve.
8Serve the Andhra Style Mukkala Pulusu with hot steamed rice, Karnataka Style Sorakkai Palyaand finish it off with a cup of Gajar Ka Halwafor your sunday meal.