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Mukkala Pulusu

I love the idea of making delicious dishes spending more time in my kitchen but there are days when I want to wrap up without the hassle of the prep that is involved before cooking for most of the dishes. Today was such a day. I came down home with sambhar in my mind but ended up making this utterly tasty delicacy of Andhra that is usually served at weddings or a family gathering along with mudda pappu [1]. It is called Mukkala pulusu/Dappalam/Theeyati Pulusu which is a crossover of rasam and sambhar. Vegetables cooked with tamarind extract, jaggery/sugar and finished off with tempering gives an amazing taste. I love the sweet and sour taste of the cooked veggies in this dish. Here is a quick and easy way to make it using a pressure cooker. For those of you who do not have a pressure cooker, use the stove top for boiling the vegetables.


1 sweet potato - remove skin and cut into cubes

1 cup of pumkin/gummadikaya – remove the skin and cut into cubes

1 cup of bottle gourd – remove the skin and cut into cubes

2 drumsticks/munaga kaya – remvoe skin, cut into 2 “pieces

5-6 ladys fingers/okra/bendakaya – cut into 2″ pieces

10-12 shallots or 1 large onion cut into chunks (I love shallots in this dish)

1 large tomato – cut into big chunks

3-4 green chillies – Slit into halves lengthwise

Tamarind – Soak in 4 cups of water, extract the juice and discard the pulp

Jaggery/Bellam – 1 ½ tbsps or 3 tsps of sugar (Adjust sweetness according to your taste)

2 tbsps of sambar powder

2 tsps chilli powder (adjust to your spice levels)

Pinch of turmeric

Salt to taste

Freshly chopped coriander leaves for garnish

For the Spice powder (Roast with a tsp of oil, cool off and grind to a fine powder)

Split urad dal/minapappu – 1 tbsp

Bengal gram dal/pachi senagapappu – 1 tbsp

Sesame Seeds/Til/Nuvvulu – 1 tbsp

For the tempering/popu/tadka:

2 tbsps Ghee/Neyyi/Clarified butter

1 tsp split urad dal/minapappu

1 tsp mustard seeds/avalu/rai

1 tsp jeera/cumin seeds

2-3 dried red chilies/endu mirapakayalu

10-12 curry leaves

Pinch of hing/asafoetida

How To: