Andhra Style Mukkala Pulusu Recipe – Sweet Tangy Vegetable Stew
If you’re in the mood for a flavorful, comforting, and wholesome vegetable stew, then Andhra Style Mukkala Pulusu is the perfect choice. This sweet and tangy vegetable curry is a staple in Andhra cuisine and is renowned for its right balance of spices, sweetness, and tanginess. This dish is versatile enough to be made with a variety of vegetables, but for this recipe, we’ve used drumsticks, bottle gourd, and potato to bring out the authentic flavors of the dish.
The rich and aromatic base of Mukkala Pulusu is made by grinding a mixture of whole spices, which are then added to the vegetables along with tamarind water and jaggery, creating a wonderfully flavorful stew. Paired with hot steamed rice, this hearty dish makes for a perfect lunch or dinner, bringing the comforting warmth of traditional Andhra flavors to your table.
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients
Main Ingredients
| Ingredient Name | Quantity |
|---|---|
| Potato (Aloo) | 1, skin peeled and chopped into cubes |
| Drumstick | 1, cut into 1-inch sticks |
| Bottle gourd (Lauki) | 1 cup, chopped into small cubes |
| Pearl onions (Sambar Onions) | 1 cup, chopped |
| Green Chillies | 2, slit |
| Jaggery | 1 tablespoon |
| Tamarind Water | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Spice Mix (To Grind)
| Ingredient Name | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
Tempering Ingredients
| Ingredient Name | Quantity |
|---|---|
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
| White Urad Dal (Split) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
Step 1: Prepare the Vegetables and Spices
Start by getting your vegetables ready—chop the potatoes, drumsticks, and bottle gourd into appropriate sizes. Peel and chop the pearl onions as well. Once the vegetables are ready, set them aside.
In a small dry skillet, add the chana dal, urad dal, coriander seeds, dry red chillies, fenugreek seeds, and cumin seeds. Roast them on medium heat until they turn light brown and release a fragrant aroma. Once roasted, let them cool and grind them into a smooth paste using a little water. Keep the paste aside.
Step 2: Sauté the Vegetables
In a pressure cooker, heat a tablespoon of oil. Add the chopped onions and sauté them until they turn translucent. Add the green chillies and sauté for another 10 seconds to release their aroma.
Now, add the prepared vegetables—potato, drumsticks, and bottle gourd. Stir everything together and sprinkle the turmeric powder over the vegetables. Mix well to coat the veggies with the spices.
Step 3: Add the Ground Paste and Liquids
Add the ground spice paste into the cooker, followed by jaggery, tamarind water, and salt. Mix everything thoroughly to combine the flavors. Add about 1 cup of water, making sure the vegetables are slightly submerged in the liquid.
Step 4: Pressure Cook
Close the lid of the pressure cooker and cook the stew for about 2 whistles. Once done, switch off the heat and allow the pressure to release naturally.
Step 5: Prepare the Tempering
While the vegetables are cooking, heat a small pan over medium heat for tempering. Add oil, and once it’s hot, add mustard seeds and let them splutter. Add the curry leaves and asafoetida (hing), allowing them to sizzle for 10 more seconds. Then, add the urad dal and red chilli powder. Sauté for a few seconds until the dal turns golden.
Step 6: Serve
Once the pressure is released from the cooker, open the lid and check the consistency. If needed, adjust the salt and consistency by adding a little water. Pour the tempering over the Andhra Style Mukkala Pulusu, mixing it gently to blend the flavors.
Serve this delicious stew with steamed rice and pair it with a side of Karnataka Style Sorakkai Palya for a complete meal. For dessert, Gajar Ka Halwa is the perfect ending to this satisfying Andhra lunch.
Pro Tips
- You can swap the vegetables in this stew based on what you have available. Some great alternatives include brinjal (eggplant), carrot, or drumstick leaves.
- Adjust the jaggery and tamarind water to your taste to balance the sweetness and tanginess.
- The tempering is crucial for bringing out the aromatic flavors, so don’t skip it!
Enjoy the comforting, sweet, tangy, and slightly spicy flavors of Andhra-style Mukkala Pulusu—a dish that will surely transport you to the heart of Andhra cuisine!
