Sweet & Tangy Andhra Mukkala Pulusu – Vegetable Stew with Tamarind & Jaggery
Andhra Style Mukkala Pulusu: A Sweet-Tangy Vegetable Stew
Andhra cuisine is famous for its bold flavors, and Andhra Style Mukkala Pulusu perfectly encapsulates the essence of this vibrant regional fare. This sweet-tangy vegetable stew, made with a variety of seasonal vegetables, is simmered in a delectable tamarind and jaggery base, resulting in a dish that’s both sour and sweet. The preparation of this dish is enriched by a tempering of aromatic spices, giving it a deep, complex flavor profile. Typically enjoyed with steamed rice, this dish makes for an excellent lunch, offering a delicious balance of flavors that will tantalize your taste buds.
Whether you’re familiar with Andhra cuisine or new to it, Mukkala Pulusu offers a wonderful introduction to the region’s signature culinary style. Here’s how you can recreate this dish in your own kitchen:
Ingredients for Andhra Style Mukkala Pulusu
| Ingredient | Quantity |
|---|---|
| Potato (Aloo), peeled and cubed | 1 medium-sized |
| Drumstick, cut into 1-inch sticks | 1 |
| Bottle gourd (lauki), chopped into small cubes | 1 cup |
| Pearl onions (Sambar onions), chopped | 1 cup |
| Green chilies, slit | 2 |
| Jaggery | 1 tablespoon |
| Tamarind water | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Coriander seeds (Dhania) | 1 tablespoon |
| Fenugreek seeds (Methi) | 1 teaspoon |
| Dry red chilies | 2 |
| Bengal gram dal (Chana dal) | 1 tablespoon |
| White split urad dal | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Red chili powder | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
Nutritional Information
(Per Serving – Approximate, based on 4 servings)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150-200 kcal |
| Protein | 4-5 grams |
| Carbohydrates | 30-35 grams |
| Fat | 3-5 grams |
| Fiber | 5-6 grams |
| Sodium | 350-400 mg |
| Sugars | 5-6 grams |
| Vitamin A | 10-12% of Daily Value |
| Vitamin C | 20% of Daily Value |
| Calcium | 4% of Daily Value |
| Iron | 6% of Daily Value |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Instructions for Preparing Andhra Style Mukkala Pulusu
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Prep the Vegetables: Begin by prepping all the vegetables—peel and cube the potato, chop the bottle gourd into small cubes, and slice the drumstick into 1-inch sticks. Also, chop the pearl onions and slit the green chilies.
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Prepare the Ground Paste: In a flat skillet, heat a tablespoon of oil. Add chana dal, urad dal, coriander seeds, dry red chilies, fenugreek seeds, and cumin seeds. Sauté them on low heat until they become light brown and release a lovely aroma. Allow the mixture to cool down, then transfer it to a blender. Add a little water and grind the ingredients into a smooth, creamy paste. Set this aside for later use.
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Cook the Vegetables: In a pressure cooker, heat some oil over medium heat. Add the chopped onions and sauté them until they turn translucent. Stir in the slit green chilies and sauté for an additional 10 seconds. Now, add the prepared vegetables—potato, drumstick, and bottle gourd—along with the turmeric powder. Stir everything together to coat the vegetables with the spices.
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Add the Base for the Stew: Pour in the ground paste, jaggery, tamarind water, and salt. Stir well to combine all the ingredients. Add about 1 cup of water to the cooker, ensuring there’s enough liquid for pressure cooking. Close the lid of the pressure cooker and cook the stew for about 2 whistles. Once the cooking is complete, turn off the heat and allow the pressure to release naturally.
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Prepare the Tempering: In a small pan, heat a tablespoon of oil. Once the oil is hot, add the mustard seeds. Let them splutter, and then add the curry leaves and asafoetida. Let everything sizzle for about 10 seconds before adding the split urad dal and red chili powder. Stir the tempering for a few more seconds and then pour it over the cooked Mukkala Pulusu.
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Serve: Once the tempering is added, give the stew a final stir and let the flavors meld together. Serve the Andhra Style Mukkala Pulusu hot with steamed rice. To complete your meal, pair it with a side of Karnataka Style Sorakkai Palya (bottle gourd curry) and finish off with a sweet treat like Gajar Ka Halwa (carrot pudding) for a satisfying Sunday lunch.
Tips for the Best Andhra Style Mukkala Pulusu:
- Tamarind Quality: Use fresh, homemade tamarind water for the best tangy flavor. If you don’t have tamarind pulp, you can use tamarind concentrate, but adjust the quantity to taste.
- Jaggery vs. Sugar: Jaggery provides a richer, deeper sweetness compared to regular sugar. If you don’t have jaggery, you can substitute it with palm sugar or brown sugar, but jaggery is the authentic choice.
- Vegetable Variations: While this recipe calls for bottle gourd, drumstick, and potato, feel free to experiment with other vegetables like carrots, okra, or pumpkin based on availability or personal preference.
- For Extra Flavor: If you want an extra boost of flavor, add a dash of garam masala or a few fresh coriander leaves as a garnish before serving.
Why You’ll Love Andhra Style Mukkala Pulusu
This dish is the perfect balance of tangy, sweet, and savory flavors, offering a delightful contrast to the rich, spicy flavors commonly associated with Andhra cuisine. The unique combination of jaggery, tamarind, and aromatic tempering creates a comforting dish that pairs wonderfully with plain rice. Whether you’re a fan of vegetarian dishes or looking to explore new regional cuisines, Mukkala Pulusu is sure to impress. It’s a wholesome, flavorful stew that not only nourishes but also introduces a refreshing, distinctive taste of Andhra’s culinary tradition.
Enjoy your meal and explore more recipes from Andhra and other regions, full of the bold and vibrant flavors that make Indian cuisine so diverse and exciting!
