Andhra Mukkala Pulusu / Mixed Vegetable Indian Soup
Theepi Pulusu / Gummadikaya Pulusu, a South Indian Andhra style Authentic recipe for, Mixed Vegetable Soup. Recipe below has step wise pics and tips.
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Small Frying pan (for tempering)
Ingredients
- 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
Instructions
PREP WORK:
- 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.
COOKING:
- 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.
TEMPERING:
- 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!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!