Mukkala Pulusu or Mixed Vegetable Stew is a South Indian dish that goes very well with whole grain brown rice. The vegetables that you can use are bottle gourd, Pumpkin, Squash, Zucchini, Okra(ladies fingers/Bhendi) Sweet Potato and eggplant(Brinjal). You may also use this as a weight loss recipe without using rice. It has a mouthful of taste so enjoy this as a soup. I used stevia so there is no added sugar in it.
Ingredients
About six cups of your choice of vegetables.
I used Bottle gourd, Okra, Pumpkin and Sweet Potato.
3-4 green chilies(more for more spiciness).
Some Cilantro
1&1/2-2 tbsp sesame seeds.
2 tsp of besan/gram flour/chick pea flour/ senaga pindi.
A small lemon size Tamarind or 2 tsp of tamarind paste (Keep in mind that the sourness will be different from each brand). Click here for Homemade Tamarind Paste.
A small pinch of stevia or 1 table spoon of jaggery.
1/4 tsp of turmeric powder.
Salt for your taste.
For Tempering
2 tbsp f ghee or oil. Use less oil for a weight loss recipe.
2 tsp chana dal
2 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-5 red chili
a pinch of hing or asafoetida
a few curry leaves.
About six cups of your choice of vegetables.
I used Bottle gourd, Okra, Pumpkin and Sweet Potato.
3-4 green chilies(more for more spiciness).
Some Cilantro
1&1/2-2 tbsp sesame seeds.
2 tsp of besan/gram flour/chick pea flour/ senaga pindi.
A small lemon size Tamarind or 2 tsp of tamarind paste (Keep in mind that the sourness will be different from each brand). Click here for Homemade Tamarind Paste.
A small pinch of stevia or 1 table spoon of jaggery.
1/4 tsp of turmeric powder.
Salt for your taste.
For Tempering
2 tbsp f ghee or oil. Use less oil for a weight loss recipe.
2 tsp chana dal
2 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-5 red chili
a pinch of hing or asafoetida
a few curry leaves.
Preparation
Cut your vegetables into 1 inch or 2 inch pieces.
If you are using sweet Potato keep them in water.
Chop cilantro finely.
Cut green chili length wise.
Cut red chili into small pieces.
If you do not have tamarind paste, take a small lemon size tamarind and soak it in water for a few minutes. Extract juice from the soaked tamarind.
Roast sesame seeds and powder them coarsely after cooling down.
Mix the besan with some water without any lumps.
Procedure
Take all the vegetables and green chili in a vessel and add some water.
Keep this vessel on a medium flame.
Add turmeric and some salt.
Cover it and let it cook for 5 minutes.
After 5 minutes open the lid and add tamarind paste, besan mixture and stevia.
Give a mix and continue cooking while you make the tempering.
Tempering
Take ghee or oil in a small pan and keep it on medium flame.
When the oil is hot add chana dal followed by urad dal, mustard seeds and cumin seeds.
When the mustard seeds are popping up and the chana dal is changing color, add red chili, then hing and curry leaves.
Add this tempering or seasoning to cooking vegetables and give a stir.
Add coarsely powdered sesame seeds also.
Let this boil in very low flame for 5-10 minutes.
After 5-10 minutes open the lid and add cilantro and 1/2 a tsp of ghee(optional).
Turn off the stove.
Enjoy this with whole grain brown rice.
Please feel free to write your comments and suggestions below.
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Cut your vegetables into 1 inch or 2 inch pieces.
If you are using sweet Potato keep them in water.
Chop cilantro finely.
Cut green chili length wise.
Cut red chili into small pieces.
If you do not have tamarind paste, take a small lemon size tamarind and soak it in water for a few minutes. Extract juice from the soaked tamarind.
Roast sesame seeds and powder them coarsely after cooling down.
Mix the besan with some water without any lumps.
Procedure
Take all the vegetables and green chili in a vessel and add some water.
Keep this vessel on a medium flame.
Add turmeric and some salt.
Cover it and let it cook for 5 minutes.
After 5 minutes open the lid and add tamarind paste, besan mixture and stevia.
Give a mix and continue cooking while you make the tempering.
Tempering
Take ghee or oil in a small pan and keep it on medium flame.
When the oil is hot add chana dal followed by urad dal, mustard seeds and cumin seeds.
When the mustard seeds are popping up and the chana dal is changing color, add red chili, then hing and curry leaves.
Add this tempering or seasoning to cooking vegetables and give a stir.
Add coarsely powdered sesame seeds also.
Let this boil in very low flame for 5-10 minutes.
After 5-10 minutes open the lid and add cilantro and 1/2 a tsp of ghee(optional).
Turn off the stove.
Enjoy this with whole grain brown rice.
Please feel free to write your comments and suggestions below.
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