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.
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)
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
Method for making Mukkala Bellam Pulusu
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.
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.
Add the ground spice pwd and combine well. Let it cook for another 7-8 mts.
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. Donâ€™t burn them. Lastly add curry leaves and immediately add to the vegetable mixture.
Simmer for a minute or two and turn off heat. Garnish with fresh coriander and keep covered for 10 mts before serving.
Serve with hot steamed rice and vadiyaalu and appadam (papad)
By Sailu Published:
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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