Mukkala Pulusu

1. 1

   Step 1

   • a.Prepare Tamarind & Vegetables
   • b.Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract all the pulp, then strain the liquid and discard the solids. Set the tamarind extract aside.
   • c.While the tamarind is soaking, wash, peel, and chop all the vegetables as specified in the ingredient list.
2. 2

   Step 2

   • a.Cook the Vegetables
   • b.In a large, heavy-bottomed pot, combine the chopped drumstick, bottle gourd, pumpkin, quartered onion, and slit green chilies.
   • c.Add 3 cups of water, turmeric powder, and 1 tsp of salt. Stir to combine.
   • d.Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and cook for 10-12 minutes until the vegetables are tender but still hold their shape.
3. 3

   Step 3

   • a.Add Flavorings
   • b.Pour the prepared tamarind extract into the pot with the cooked vegetables.
   • c.Add the grated jaggery, red chili powder, and the remaining 0.5 tsp of salt. Stir gently to combine without mashing the vegetables.
   • d.Allow the pulusu to simmer uncovered for 5-7 minutes, letting the raw smell of the tamarind dissipate and the flavors meld.
4. 4

   Step 4

   • a.Thicken the Pulusu
   • b.In a small bowl, whisk the rice flour with 3 tablespoons of water until you have a smooth, lump-free slurry.
   • c.While stirring the pulusu continuously, slowly pour in the rice flour slurry. This prevents lumps from forming.
   • d.Continue to cook for another 2-3 minutes, stirring occasionally, until the stew thickens slightly to a light gravy consistency.
5. 5

   Step 5

   • a.Prepare the Tempering (Talimpu)
   • b.In a small pan (tadka pan), heat the vegetable oil over medium heat.
   • c.Add the mustard seeds and wait for them to splutter.
   • d.Add the cumin seeds, urad dal, and chana dal. Sauté for about 30-40 seconds until the dals turn a light golden brown.
   • e.Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 15 seconds until the curry leaves are crisp and fragrant. Be careful not to burn the spices.
6. 6

   Step 6

   • a.Combine and Serve
   • b.Immediately pour the hot tempering over the simmering pulusu. You should hear a satisfying sizzle.
   • c.Stir gently to incorporate the tempering throughout the stew.
   • d.Garnish with freshly chopped coriander leaves. Turn off the heat and let it rest for 5 minutes before serving.
   • e.Serve hot with steamed rice, mudda pappu (plain cooked dal), and a dollop of ghee.

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