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Mukkala Pulusu (Bellam Pulusu) – Sweet Tangy Vegetables Stew

Print version of Mukkala Pulusu (Bellam Pulusu) – Sweet Tangy Vegetables Stew

Vegetables cooked in bellam (teeya) pulusu aka stew absorb the flavors of spices beautifully and literally melt in the mouth. The mukkalu aka cut vegetables have a savory-sweet-tangy flavor from the spices, jaggery and tamarind which are the main flavor enhancers. A typical Andhra preparation and a popular one in our parts. The recipe I’m blogging today is a one of the many variations of Mukkalu pulusu.

Mukkala Bellam Pulusu - Sweet-Tangy Mixed Vegetable Stew

Mukkala Bellam Pulusu Recipe

Recipe source: Amma

Prep & Cooking: 45-50 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

4 cups of cubed vegetables (pumpkin, bottlegourd, drumsticks, sweet potato)

8-10 small sambar onions (or shallots)

3 medium tomatoes quartered

3-4 green chillis (slit length wise) adjust to suit your spice level

pinch of turmeric

1 big lemon sized tamarind (extract the juice in 1 cup water)

1 1/2 tbsps jaggery or sugar (optional)

salt to taste

coriander leaves for garnish


For spice pwd:
Roast in a tsp of oil for 5 mts, cool and grind to a coarse powder

2-3 dry red chillis

1/2 tsp cumin seeds

2 tsps coriander seeds

2 tsps channa dal/senga pappu/Bengal gram

2 tsps urad dal/minapa pappu/split black gram dal

1/4 tsp methi/menthulu/fenugreek seeds

1 tsp sesame seeds/til/nuvvulu (optional)


For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1 tsp urad dal/minapapappu/split black gram

pinch of fenugreek seeds/menthulu/methi

1/4 tsp asafoetida/hing/inguva or 3-4 crushed garlic flakes

1 dry red chilli (tear into pieces and de-seed)

10-12 fresh curry leaves

1 In a heavy bottomed vessel, add the mixed vegetables, shallots, tomatoes, green chillis and turmeric powder. Add 2 1/2 litres of water and bring to a boil, reduce heat and let the vegetables half cook.
2 Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 13-15 mts, till the rawness of the tamarind disappears.
3 Add the ground spice pwd and combine well. Let it cook for another 7-8 mts.
4 Heat oil a separate pan, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal, fenugreek, hing, red chillis and fry for half a minute till they turn brown. Don’t burn them. Lastly add curry leaves and immediately add to the vegetable mixture.
5 Simmer for a minute or two and turn off heat. Garnish with fresh coriander and keep covered for 10 mts before serving.
6 Serve with hot steamed rice and vadiyaalu and appadam (papad)

Note:

Alternatively, you can pressure cook the vegetables with less water in a separate container. Vegetables like zuchinni, chow chow, carrots, radish and brinjals are also welcome for mukkala pulusu.

Mukkala Pulusu (Bellam Pulusu) – Sweet Tangy Vegetables Stew Recipe

Prep time: min
Cook time: min
Main Ingredients:

Vegetables cooked in bellam (teeya) pulusu aka stew absorb the flavors of spices beautifully and literally melt in the mouth. The mukkalu aka cut vegetables have a savory-sweet-tangy flavor from the spices, jaggery and tamarind which are the main flavor enhancers. A typical Andhra preparation and a popular one in our parts. The recipe I’m […]

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By • Dec 2nd, 2008 • Category: All Recipes, Andhra Recipes, Indian Dal Recipes, Indian Lentil Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • http://kitchenflavours.blogspot.com Lubna Karim

    Wow sounds sweet and tangy. Looks something very close to Sambar.

  • http://mykitchentreasures.blogspot.com/ Happy Cook

    Looks super delicious, i am sure it would have been wonderful to eat with rice.
    Wish i had those drumstick pieces here.

  • arundati

    mukkala pulusu is a fave here too, i temper it with kalonji… a change i made and love the flavours…and i dont add the jaggery… well i know this isnt the “traditional” way it is made…. but well…so’s the case with most of the stuff i cook!! check it out…

    http://arundati.wordpress.com/2007/06/24/foes-turned-favorites/

  • http://chakali.blogspot.com Vaidehi

    This recipe is new to me. Thank you for sharing this lovely recipe with us

  • http://www.deepthimuddu.blogspot.com josh

    My mom prepares the same mukkala pulusu… it tastes amazing with plain mudda pappu or with rice..
    nice pics here.
    JOSH

  • http://sindhura-bayleaf.blogspot.com sindhura

    Very nice colour.But i feel it should have thick consistency.Yours is like rasam almost.
    Best regards,
    Sindhura

    It can be thick or thin consistency based on personal preference. For a thicker consistency, one can add a tsp or two of rice flour and combine with the pulusu.

  • http://www.quickindiancooking.com Mallika

    The weather here calls for a good stew. But can I ask something – is appadam is papad, where does pappadom come from?

  • http://ramkicooks.blogspot.com/2008/10/1001-pulusu-andhra-sour-stew.html Ramki

    Hi,

    I love pulusu too. Here are a thousand more pulusus that will keep us well fed !

    http://ramkicooks.blogspot.com/2008/10/1001-pulusu-andhra-sour-stew.html

    To Mallika : Appalam is popular in Tamilnadu and is made from urad dal.
    Pappadom is popular in Kerala and is made from rice flour

  • http://alaivani.com/Blog/tabid/56/rssid/0/Default.aspx Jennifer

    Oh…Sailu.. The color alone is mouthwatering! Yum!!

  • Cham

    Looks like a very comforting stew with some rice.

  • Sri

    Hey Sailu,
    My mom makes this. We call it ‘Dhappalam Pulusu’. I absolutely looooooooooooooove it. Urs looks gr8! :)

  • meera anand

    Madam
    I am from Bangalore and regularly read ur blogs and try out most of ur dishes which are really yummy. But I am sad to say that website samparka.com/kitchen is removed. I would get into TASTES OF INDIA and read all ur preparations. The photos are really very fab. I would get them on daily basis some of them are UR’S, BHAVANA’S, LATHA’S MASALAMAGIC, TO NAME FEW. But now the site has been removed. Please restore the website so that people like me who dont know to cook can learn and cook. Its a request please.

    I’m glad you like the recipes. The above mentioned blog, Samparka, is a non-functional site. Regarding Taste of India, there are some technical glitches which need to be worked on and is taking some time, unfortunately. Hope to bring back TOI as soon as possible.

  • meera anand

    Dear Madam

    Could u please let me know how to prepare simple tomato soup like the one they serve in hotels. I would be thankful to you Shyla madam.

  • ray

    Hi,

    I was reading ur blog posts and found some of them to be very good.. u write well.. Why don’t you popularize it more.. ur posts on ur blog ‘sailus kitchen’ took my particular attention as some of them are interesting topics of mine too;

    BTW I help out some ex-IIMA guys who with another batch mate run http://www.rambhai.com where you can post links to your most loved blog-posts. Rambhai was the chaiwala at IIMA and it is a site where users can themselves share links to blog posts etc and other can find and vote on them. The best make it to the homepage!

    This way you can reach out to rambhai readers some of whom could become your ardent fans.. who knows.. :)

    Cheers,

  • http://foodblogga.blogspot.com Susan from Food Blogga

    Anything with “sweet” and “tangy” in the title gets my vote. I love the contrasting flavors you have in this recipe.

  • Madhurima Thevanathan

    I have read most and tried a couple of your recipes and I really loved them! Thanks for writing in a way that makes my ingredient search easy (how you write both chikkudu ginjalu and lima beans)

  • gog

    Pl.tell your readers/bloggers, not to say,Madam. Sounds disgusting. Ask them to call you Dear Sailu. Your website and the recipes are Authentic,tasty and well written Thanks. Dev

  • meera

    yeah…this is a typical andhra brahmin dish. We make it very often especially during festive times. Amazing dish thanks to our ancestors.

  • http://www.standingstraight.blogspot.com Claudia

    I’m researching recipes to use my breadfruit here in Hawaii. This recipe sounds as though it would incorporate green, par-boiled breadfruit nicely. Do you ever use it? I would think it should grow well in India and Southeast Asia, but haven’t yet found any recipes from those cuisines that use.

  • kanchana

    Hi Sailu-garu,

    I am visiting your site for the first time and am totally bowled over with the variety of Andhra vegetarian dishes that are so common in Telugu households presented by you. The pictures look yummy and remind me of all the food I grew up with! Typical food – mouth watering and very healthy… The pictures of wholesome food served in plate(kancham) make me nostalgic! It takes me back to the memories of food served by my Grannies…

    I cannot thank you enough for creating this widely accessible asset on the net.

    Cheers!
    Kanchana

  • Silpa

    Thanks for your nice recipe. I tried this and it came out very tasty. It’s one of my fav ones. My mom used to make it soo deliciously.

  • Sirisha

    Your recepies are fantastic Shailuji just like my mother prepares and the pics are also so yummy!!!

  • http://sudha.chegu@gmail.com sudhapradeep

    hi sailusister,
    i tried ur recipe i.e., mukkalapulusu.its taste was amazing.really ur website useful that who don’t knoe cooking .

  • Pingback: Ugadi ~ Festival Recipes - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

  • Harshap9484

    Website is useful information of data very good but website design is bad

  • Harshap9484

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  • Manasa Murty

    Hi Sailu,

    tried ur mukkala pulusu today..awesome vachindi..amma ki cheppthaanu, mana Sailu garu unnaru kada..naku no problem!! And vizag ante inka no worries:)