Sunday, September 4, 2011

Andhra Mukkala Pulusu/Andhra sambar

Andhra mukkala pulusu is a popular inclusion in most festival menus, especially when the gathering is large and menu expansive. A Caterer’s delight.

Preparation time: 30-45 mins

Serves: 8


Drumsticks (Munnakaada) 2
Bottle gourd (Sorakaya) 1
Sweet potatoes (Chilakadadumpa) 2
Yellow pumpkin (Manchi gummadikaya) ½
Green chillies (Pachi mirapakayalu) 2
Curry leaves (Karvepak) 6-10
Jaggery (Bellam) 2 tbsp
Tamarind (Chintapandu) 2 blobs
Red chilli powder (Karam) ½ tsp
Gram flour (Senagapindi/besan) 2 tbsp
Ghee (Neyyi) 1 tbsp
Mustard seeds (Aavalu) 2 tsp
Black gram (Uddi pappu) 2 tsp
Pinch Turmeric (pasupu)
Pinch Asafoetida (Inguva)
Salt to taste
Coriander (kotimeera) to garnish


Soak the tamarind in a cup of water for around 15-20 mins. If using tamarind paste, this is not necessary.

Cut the drumsticks to finger long pieces and the other veggies to cubes. Slit the chillies and chop the coriander.

In a large pot/vessel, add all the veggies and fill water ensuring all the veggies are submerged/fully covered. Add salt, jaggery, turmeric, green chillies, curry leaves and red chilli powder and leave to boil.

When the veggies feel half-boiled, add the tamarind pulp/tamarind paste/soaked tamarind water and continue to boil.

Add to the gram flour a tsp of water and beat well without any lumps.

When the veggies are fully cooked and soft, add the gram flour mix and stir. Boil for around 5 mins.

Heat ghee in a pan, add mustard seeds and as they pop, add black gram and a pinch of asafoetida. Season the sambar and garnish with chopped coriander.

Andhra mukkala pulusu is conventionally served with hot rice and ghee, relished with fried chillies and papads.

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