Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 min CookTime:20 min Cuisine:Indian
Mukkala Pulusu / Dhappalam, is a traditional age old recipe of Andhra Pradesh, a South Indian Telugu speaking state. The ancient name for this traditional recipe is Dhappalam, but in later days it’s called as Mukkala Pulusu in new terms. Other names for the same recipe are, Theepi (Sweet) Pulusu and Gummadikaya (Pumpkin) Pulusu.
While ‘Mukkalu’ means pieces and ‘Pulusu’ means Pulp in Telugu. Any festival, celebration, marriages would definitely have this in the menu in the Telugu states. Especially in Brahmins Meals.
You can add any other vegetables like Okra, Tindora, Summer Squash, Zucchini, but the must and should one’s are gumadikaya / pumpkin / butternut squash and chilakadadumpa / sweet potato.
Health Benefits of, ‘Mukkala Pulusu / Dappalam’:
Pumpkin / Gummadikaya, is rich in Vitamin-A, anti-oxidants. And is a great source of Potassium and Beta-carotene. Its very low in calories too.
Sweet Potato, are great source of Vitamins B & C and even edible fibre as well.
Tamarind is high in anti inflammatory & anti oxidant properties, that protects against cancer. The tamarind puree helps in reducing body weight.
Jaggery, is a great souce of Iron.
To conclude, this dish is suitable for Plant Based, Vegan, Vegetarian, Gluten free, Oil-Free, Satvik and No Onion-No Garlic diets. It’s very nutritious mainly because of its mixed vegetable broth.
How to serve, ‘Mukkala Pulusu / Dappalam / Indian Vegetable Soup’:
Mukkala Pulusu / Dappalam / Theepi Pulusu, is best enjoyed when served as an accompaniment along with plain steamed rice, plain dal / lentils and homemade ghee / butter.
This is perfect combination, which is most common in Telugu meals known as [Muddha Pappu + MukkalaPulusu]. Recipe for Muddha Pappu / Dal / Plain LentilStew
Just see the, Meal Platter / Thali, picture below, where I served this as mentioned above. Recipe link for the entire thali, which has details,plan and recipes too⇒ Bhojanam/Thali/Platter # 1
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Soup recipes⇒ Salads & Soups
Daily Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
Dal recipes collection⇒ Dal / Pappu / Lentil Stew
- Pappu Pulusu / Indian Spicy Lentil Soup (Stove Top, Instant Pot methods)
- Indian Soup with Buttermilk / Majjiga Pulusu
- Instant Soup / Instant Chaaru (No Powder)
- Pumpkin / Butternut Squash / Gummadikaya – palm length size
- Bottle Gourd / Sorakaya – palm length size
- Sweet Potato / Chilakada Dumpa – 1 (medium size)
- Drumsticks / Moringa / Mulakkada – 2
- Tomatoes – 2 (small size)
- Eggplant / Vankaya – 10 (cube size pieces)
- Fresh Green Chillies – 4
- Salt – 3½ teaspoons
- Jaggery – 3 to 4 tablespoons
- Red Chilli Powder – 2 teaspoons
- Turmeric Powder – ½ teaspoon
- Tamarind Puree – ½ cup to ¾ cup
- Coriander Leaves – 4 to 5 twigs
- Rice flour – 1 heaped tablespoon
- Water – for cooking and boiling
Ingredients for Tempering : (optional)
- Cooking Oil – 2 tablespoons
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
- Asafoetida / Hing / Inguva – ¼ teaspoon
- Dry Red Chillies – 3
- Curry Leaves – 5 to 6
Step wise pics Procedure for ‘Mukkala pulusu / dhappalam / Indian vegetable soup’:
- Wash the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces.
- Slit the green chillies length wise.
- Finely chop the fresh coriander.
- If you are using Dry Tamarind: Take it into a small cup. Fill it with hot boiling water and put it aside, for it to soften & ooze out the puree.
- In case you are using store bought readily available tamarind puree, leave the above step.
- You can add any other vegetables like Okra, Tindora, Summer Squash, Zucchini, but the must and should one’s are gumadikaya / pumpkin / butternut squash and chilakadadumpa / sweet potato.
- This is strictly a No Onion, No Garlic recipe. Do not try to add them.
- In case using dry tamarind, take the thick pulp out of the cup of tamarind which we kept aside, by sqeezing between your palm.
- In case you are using readily available tamarind puree, just use as it is, as per the mentioned quantity.
- Adjust the salt, spice and sweet as per your taste, but the expected spice is medium.
- If you would like to take it as it is like a soup, then tempering for this recipe can be eliminated.
- The storage time for this soup/pulusu at room temperature is 2 days and if refrigerated its good upto a week.
- The taste of this, mukkala pulusu / dhappalam / indian vegetable soup, has a mixed taste of both Sweet & Sour at the same time.
- We had it as an accompaniment as part of our Bhojanam / Meal as as shown below.
Andhra Mukkala Pulusu / Mixed Vegetable Indian Soup
- Sauce Pan / Vessel (for stove-top method)
- Small Frying pan (for tempering)
- 1 palm length Pumpkin / Butternut Squash / Gummadikaya
- 1 count Sweet Potato (medium size)
- 2 count Drum sticks / Moringa / Mulakkada
- 2 count Tomatoes (small size)
- 3½ teaspoons Salt (as per taste)
- 3 to 4 tablespoons Jaggery
- 2 teaspoons Red Chilli Powder
- ½ teaspoon Turmeric Powder
- ½ to ¾ cup Tamarind puree
- 2 to 3 twigs Fresh Coriander
- as required Water (for cooking and boiling)
- 1 tablespoon Rice flour / Biyyappindi (heaped)
Ingredients for Tempering:
- 2 tablespoons Cooking Oil / Ghee
- ¼ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Nuvvulu / Sesame Seeds (optional)
- ¼ teaspoon Asafoetida / Hing / Inguva
- 3 count Dry Red Chillies / Yendu Mirchi
- 5 to 6 count Curry Leaves
- Wash the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces. Slit the green chillies length wise. Finely chop the fresh coriander.
- If you are using Dry Tamarind: Take it into a small cup. Fill it with hot boiling water and put it aside, for it to soften & ooze out the puree.In case you are using store bought readily available tamarind puree, leave this above step.
- Transfer all the vegetable pieces into a wide, deep vessel. Add a teaspoon of salt and one cup of water. Close the vessel with lid.
- Let them cook on stove top under high flame until the pieces soften. Takes around 7 to 8 mins, then switch off the flame.
- Open the lid, add the red chilli powder, turmeric powder, grated jaggery and remaining salt.
- Now, add the tamarind puree to the vessel and 2 to 3 cups of fresh water. Mix up everything gently. Add a tablespoon of chopped coriander too. Switch the stove on, under medium flame and let the soup/pulusu boil for 8-10 mins.
- Meanwhile, mix the rice flour into ½ cup of water. When the soup in the vessel starts to form bubbles, add the water mix. Stir everything well, the pulusu / soup starts to thicken. After 2 mins switch the flame off.
- Put a small frying pan and add the 'Ingredients for Tempering'. Saute them for 2 mins and switch the flame off once done.
- Transfer the entire tempered ingredients, onto the pulusu in the vessel. Add the remaining chopped coriander too.
- Mix the entire tempering with the pulusu/soup. Transfer it into a serving dish. Done!
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