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Andhra Mukkala Pulusu / Mixed Vegetable Indian Soup

VegCookBook by Praveena
South Indian Andhra style Authentic recipe for, Dappalam / Mixed Vegetable Soup. Recipe below has step wise pics and tips.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Accompaniment, Main Course, Side Dish
Cuisine Indian, South Indian
Servings 6 people

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)
  • 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 step wise pics recipe & tips!
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