Dappalam

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....

Ingredients:-

Soorakaya/Kadhu/Bottle Gourd 1 cup (big pieces)

Brinjal 2 chopped into thick pieces

Drum stick 2

Tomatoes 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

Seasoning

Mustard seeds few

Hing little

Curry leaves few

Oil 2-3 tbsp

Method:-

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.