Andhra is famous for its pulusu,be it chapala pulusu or any other pulusu.Dappalam is a mixture of many veggies cooked in tamarind gravy and is very famous in andhra.Sometimes besan or channa dal is added to get the thickness in the pulusu.
My elder sister is married into a typical Andhra family from Vijayawada and she cooks this dappalam very often.I love this with plain rice or hyderbadi bagara rice (not a weird combination though).This is my sister recipe....
Soorakaya/Kadhu/Bottle Gourd 1 cup (big pieces)
Brinjal 2 chopped into thick pieces
Drum stick 2
Lady finger 4 chopped into big pieces
Green chillies 2 sliced
Channa dal 4 tbsp (soaked for 3-4 hours)
Tamarind small lemon sized
Jaggery a small piece
Mint leaves few
Coriander leaves few
Turmeric powder 1/4 tsp
Salt to taste
Mustard seeds few
Curry leaves few
Oil 2-3 tbsp
Soak channa dal for 3-4 hours and pressure cook until soft.Mash it and keep aside.
In a deep pan take oil and add all the seasoning.When they spultter add all the veggies and green chillies,mint leaves,coriander.
Add salt and turmeric powder.Mix well.Cover and cook for 7-8 minutes.Now the veggies will become soft.
Remove pulp from tamarind and add it to the veggies.Also add jaggery.
Add 2 glass of water.Let it come to boil.
Then add the mashed channa dal,cook until the veggies are soft (say for another 5-6 minutes).
Serve hot with rice and vadiyalu or else serve like i do with bagara rice.