Andhra Mukkala Pulusu: Spicy Mixed Vegetable Sambar with Tamarind and Jaggery

Andhra Style Mukkala Pulusu Recipe – Mixed Vegetable Sambar

This traditional Andhra-style Mukkala Pulusu, also known as Mixed Vegetable Sambar, is a comforting, tangy, and flavorful curry, perfect for a wholesome meal. It combines various seasonal vegetables with aromatic spices, tamarind, and jaggery for a balanced sweet-sour taste that pairs wonderfully with steamed rice or Indian breads. The dish is both nutritious and delicious, making it a staple in South Indian cuisine, particularly in Andhra Pradesh.

Ingredients for Andhra Style Mukkala Pulusu

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Servings

• Servings: 4

Cuisine and Course

• Cuisine: Andhra (South Indian)
• Course: Lunch/Dinner
• Diet: Vegetarian

Instructions for Andhra Style Mukkala Pulusu

1. Tempering the Spices:
   Start by heating sunflower oil in a heavy-bottomed pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle for about 10 seconds, releasing their aromatic oils.

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2. Adding Aromatics and Flavor Base:
   Once the spices sizzle, quickly add asafoetida (hing), dry red chilli, and curry leaves to the pan. Let these ingredients cook together for another 15 seconds, infusing the oil with their fragrance.

3. Cooking the Shallots and Tomatoes:
   Add the shallots, green chillies, and crushed garlic to the pan. Sauté them for about a minute, allowing the shallots to soften. Next, add the diced tomato along with a pinch of salt. Cook this mixture until the tomatoes break down and become mushy, about 3-4 minutes.

4. Incorporating the Spices:
   Once the tomatoes have softened, sprinkle in the turmeric powder and sambar powder. Stir the mixture well, letting the spices meld into the base for 2 more minutes.

5. Adding the Vegetables:
   Add all the mixed vegetables (drumstick, pumpkin, bottle gourd, Mangalorean cucumber, carrot, and green beans) to the pan. Mix them well with the spiced base.

6. Adding Tamarind and Jaggery:
   Pour in the tamarind pulp along with 2 cups of water and jaggery. Stir to combine all the ingredients.

7. Pressure Cooking:
   Close the lid of the pressure cooker and cook the mixture for 2 whistles on medium heat. After 2 whistles, turn off the heat and wait for the pressure to subside before opening the lid.

8. Final Touches:
   Give the Mukkala Pulusu a good stir to ensure all the ingredients are well incorporated. Taste the curry and adjust the salt or jaggery if needed.

9. Garnishing:
   Garnish the dish with freshly chopped coriander leaves for an added burst of freshness and color.

10. Serving:
    Serve the hot Mukkala Pulusu with steaming rice, Beetroot Thoran, and Elai Vadam for a wholesome and satisfying lunch or dinner.

Tips and Variations:

• Adjusting Spice Level: If you prefer a spicier curry, increase the quantity of green chillies or add some red chilli powder along with the sambar powder.
• Tamarind and Jaggery: The balance of tamarind (for tanginess) and jaggery (for sweetness) is crucial in this dish. Adjust these ingredients according to your personal taste preference. You can also use brown sugar if jaggery is unavailable.
• Vegetable Variations: You can swap any of the vegetables listed with others like potatoes, sweet potatoes, or bell peppers, depending on what’s available in your kitchen.

Nutritional Information (Per Serving)

This recipe for Andhra Style Mukkala Pulusu is not only delicious but also packed with the goodness of mixed vegetables and essential spices. Whether you’re making it for a weekday lunch or dinner, this recipe will bring the authentic taste of Andhra to your table, leaving you craving for more. Enjoy it with a side of steamed rice for the ultimate South Indian comfort food experience!