Recipe Cooked, Photographed and Written by Praveena
Prep Time:5 min Cooking Time:20 min Cuisine:Indian
Dhappalam/Mukkala Pulusu is a traditional age old recipe of Andhra Pradesh, a South Indian state. The ancient name for this traditional recipe is Dhappalam, but in later days it’s called as Mukkala Pulusu in new terms. While ‘Mukkalu’ means pieces and ‘Pulusu’ means Pulp in Telugu,regional language of that state. Any festival,celebration,marriages would definitely have this in the menu in the Telugu states.
It’s very nutritious mainly because of its mixed vegetable broth. You can add any other vegetables but the must and should one’s are sweet potato and pumpkin / butternut squash.
It is perfectly Vegan+Glutenfree and No Onion+No Garlic recipe. This Sweet & Sour soup can be taken as it is or with plain rice or any bread.
One best combination which is most common in Telugu meals is [Muddha Pappu + MukkalaPulusu] as shown in the last pic below. Recipe for Muddha Pappu / Dal / Plain LentilStew
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
You can find my other Soup recipes here⇒ Salads & Soups
All other Dal / Pappu / LentilStew recipes here⇒ Dal / Pappu / Lentil Stew
- Drum sticks/ Mulakkada – 2
- Tomatoes – 2
- Sweet Potato – 1 (medium size)
- Pumpkin / Butternut Squash – 10 to 12 cubed pieces
- Salt – 3½ teaspoons
- Jaggery – 2 tablespoons
- Red Chilli Powder – 2 teaspoons
- Turmeric Powder – ½ teaspoon
- Tamarind – 1 big lemon size
- Coriander – 2 to 3 twigs
- Water – for cooking and boiling
- Rice flour – 1 tablespoon
Ingredients for Tempering : (optional)
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds -½ teaspoon
- Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Dry Red Chillies – 3
- Curry Leaves – 5 to 6
- Cooking oil – 2 tablespoons
- In case you are using dry tamarind, take the tamarind into a small cup.
- Fill it with hot boiling water and put it aside, for the pulp to soften.
- Next, wash the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces.
- Slit the green chillies length wise.
- Transfer all the vegetable pices into the pressure cooker. See pics below.
- Add a teaspoon of salt and one cup of water too.
- Close the pressure cooker with lid and whistle.
- Let it cook on stove top under high flame upto 3 whistles, and then switch off the flame.
- When the pressure is released open the lid and add the red chilli powder, turmeric powder, remaining salt and jaggery to the vessel. See pic below.
- Add 3 cups of cold water and the tamarind pulp to the vessel.
- Gently, mix everything.
- Add a tablespoon of chopped coriander too.
- Switch the stove on, under medium flame and let the soup/pulusu boil. See pics below.
- The soup / pulusu needs to boil for 8-10 mins.
- At this stage add the rice flour ,give a mix and remove the vessel from stove top.
- On the same flame, put a small frying pan and add the ‘Ingredients for tempering’.
- Sautee them and switch the flame off once done.
- Now transfer all the sauteed tempering into the pulusu / soup vessel.
- Garnish with chopped coriander and transfer the soup/pulusu to a serving dish. Done!!
- This is a No Onion, No Garlic recipe.
- 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 pulp, just add a big lemon size quantity.
- Adjust the salt , spice and sweet as per your taste, but the expected spice for this soup 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 pulusu / soup is sweet,sour and a bit spicy at the same time.
- It tastes equally good when taken with rice or had as it is with bread on the side.
- We had it as part of our bhojanam/meal as as shown in the last pic below.
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