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
Mukkala Pulusu (Bellam Pulusu) – Sweet Tangy Vegetables Stew
Ingredients
26Instructions
- 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)
About This Recipe
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.
