Mukkala Pulusu/vegetable Stew

Mukkala pulusu

Mukkala pulusu is an authentic Andhra recipe especially prepared for pongal/sankranthi festival in Andhra homes. This is no onion no garlic recipe. Mukkala pulusu has got all flavours. Mukkala pulusu is prepared with gummadi kaya(Yellow pumpkin), chilagada dumpa(Sweet potato), mulakkada(Drumstick) and Sorakaya(Bottle gourd). The vegetables are cooked in enough water, later tamarind extract, jaggery powder and rice flour water are added along with required amount of salt and green chillies. The entire vegetable stew is boiled to get desired consistency and tempering is done. Here I present Andhra traditional recipe mukkala pulusu to relish on any special occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 8-10

Ingredients:

Drumsticks: 2 nos.

Yellow pumpkin: Small piece

Sweet potato: 1 no.

Bottle gourd: Small piece

Tamarind: Big lemon sized

Rice flour: 3 tbsp

Turmeric: Generous pinch

Salt: As required

Jaggery powder: 1 – 1 1/2 tbsp.

Curry leaves: A sprig

Coriander leaves: One small bunch

Tempering:

Sesame oil: 2 tbsp

Mustard: 1 1/2 tsp

Cumin: 1 tsp

Fenugreek seeds: Half tsp

Red chillies: 2 nos.

Asafoetida: A pinch.

Method of preparation:

1. Take required quantities of drumsticks, sweet potato, yellow pumpkin and bottle gourd. Rinse them well with water.

2. Cut the edges of drumsticks and chop them into two/three inch pieces. Peel the skin of bottle gourd and chop it into bite size pieces.

3. Now peel the skin of sweet potato and pumpkin too. Chop them into cubes and immerse in water till we use.

4. Now transfer the chopped drumsticks and bottle gourd pieces into a small pressure cooker or in a heavy bottomed vessel. Pour three cups of water into it.

5. Heat the pressure cooker and bring them to boil. Keep on high flame for two minutes. No need to keep the lid.

6. When it starts boiling adjust the flame to medium.

7. When drumsticks and bottle gourd pieces are half cooked, add chopped sweet potato and yellow pumpkin pieces. Add generous pinch of turmeric too. {Sweet potato and yellow pumpkin take very less time to cook so added later}.

8. Mix well and bring all the veggies to boil.

9. Meanwhile soak tamarind in enough water.

10. When the veggies start boiling, slit the green chillies and add them.

11. When the veggies are almost cooked, add extracted tamarind water to them. Add required amount of salt too.

12. Now take three tbsp of rice flour and add one cup of water. Mix thoroughly and add only rice flour clear water. Addition of rice flour water gives perfect consistency for the pulusu.

13. Mix well and add jaggery powder. Boil the entire liquid for five minutes. Add chopped coriander leaves and curry leaves too.

14. Now heat kadai and pour sesame oil for tempering. Put mustard, cumin seeds and fenugreek seeds. When mustard splutter add a pinch of asafoetida and broken red chillies too. Switch off the flame.

15. Pour the tempering onto the boiling liquid and mix well.

16. After adding the tempering boil for two more minutes and switch off the flame.

17. Now the piping hot mukkala pulusu is ready to serve. Transfer the mukkala pulusu into a serving bowl and garnish with coriander leaves.

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