Authentic Mokkala Pulusu Recipe – Traditional Andhra Tamarind Stew
Craving a warm, vibrant stew bursting with flavour? Look no further than the beloved Mukkala Pulusu, a classic Andhra dish that sings with seasonal vegetables and a tangy tamarind-spice base. This vegetarian delight is perfect for a comforting weeknight meal or a celebratory feast, pleasing both palate and soul. Get ready to experience the magic of Andhra cuisine with this easy-to-follow recipe!
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Main Course | Andhra Pradesh, India | 4-6 | 15 minutes | 30 minutes | ~150 kcal |
Ingredients:
- Vegetables:
- 1 cup chopped pumpkin or sweet potato
- 1/2 cup chopped baby brinjals
- 1/2 cup chopped drumsticks
- 1/4 cup chopped carrot
- 1/4 cup chopped radish
- 1/4 cup chopped okra
- 1/4 cup chopped cluster beans
- 1/4 cup chopped yellow cucumber
- For the spice powder:
- 1 tablespoon urad dal
- 1 tablespoon chana dal
- 1 teaspoon sesame seeds
- 1/2 teaspoon red chilli powder (adjust to preference)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- 1/8 teaspoon fenugreek seeds
- Other ingredients:
- 2 tablespoons tamarind pulp, soaked in 1/2 cup water
- 1 tablespoon sambar powder
- 1 tablespoon jaggery, grated
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 green chilies, slit
- Salt to taste
- Oil for cooking
Method:
- Roast the dals and sesame seeds: Heat a pan with 1 teaspoon oil. Add the urad dal, chana dal, and sesame seeds. Roast on medium heat until golden brown and fragrant. Grind them into a fine powder.
- Prepare the vegetables: Wash and chop all the vegetables according to their size.
- Cook the vegetables: Heat oil in a pressure cooker. Add mustard seeds and let them splutter. Add curry leaves and green chilies, saute for a few seconds. Add the chopped vegetables and saute for 2-3 minutes.
- Make the tamarind paste: Extract the tamarind pulp from the water and mix it with the sambar powder, jaggery, and ground spice powder. Add enough water to make a thin paste.
- Pressure cook: Add the tamarind paste and 1 cup of water to the pressure cooker. Season with salt. Pressure cook for 2 whistles on medium heat.
- Simmer and adjust consistency: Once the pressure releases naturally, open the lid and simmer the pulusu for 5-7 minutes. Adjust the consistency with water if needed.
- Garnish and serve: Garnish with fresh coriander leaves and serve hot with rice.
A Special Note:
Mukkala Pulusu is a versatile dish that allows you to adjust the vegetables based on your preferences and seasonality. Its beauty lies in the perfect balance of tangy, spicy, and sweet flavors, offering a comforting warmth that lingers long after the last bite. I personally love the vibrant medley of textures and flavors, each vegetable adding its unique charm to the symphony. So, gather your ingredients, unleash your inner chef, and embark on a delicious journey to Andhra with this soul-satisfying Mukkala Pulusu!
Tips:
- You can add a dollop of ghee or coconut oil for a richer flavor.
- For a spicier version, add more red chili powder or a chopped green chili.
- Leftovers taste even better the next day, as the flavors deepen.
