Saturday, June 27, 2015

Dappalam - Andhra special Mixed Vegetable Stew

The next recipe from Suma's place is an authentic andhra-special stew, dappalam. The main reason for me to select this is the name, it so rhymes with appalam and it is fun to say this name, dappalam. I remember Kareena Kapoor's scene in 3-idiots, Why gujarati food is name as if it is a loud cracker, Dhokla, Fafda, i line this dappalam too along that naming convention!!!
Jokes apart, this stew is a perfect match with hot steaming rice and a mild curry by the side.  It is a quickie to make and also can be made whatever leftover veggies you have in your kitchen. Just steam cook , do tadka with the spices, simmer for 10 minutes, you ahve your lunch ready. I even made some tangy poha using the leftover gravy the next day, matched the taste so well. 

Ingredients
2 Cups Mixed Vegetables (I used drumstick, carrot, potato, snake-gourd, ash-gourd, brinjal, raw plantain)
a small lime-sized tamarind, soaked in water and juice extracted (about 2-3 cups)
6 nos green chilies
2 tbsp rice flour
3 tbsp jaggery (depends upon taste)
1/4 tsp tumeric
salt to taste
Tempering/tadka
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 generous pinches of  hing/asafoetida

Method
  • Steam the cook the vegetables separately. If cooking with water/boiling the veggies in water, then drain the excess liquid anduse them in soup or for soaking the tamarind for the extract. Do not waste the liquid.
  • Extract juice from the water-soaked tamarind. In a pan, heat oil for the tempering, splutte rmustard seeds, crackle cumin, add hing and curry leaves. 
  • Once the tadka is done, add slit green chilies and saute for 30 seconds. Next add pre-cooked vegetables and the tamarind extract.
  • Mix rice flour with 2-3 tbsp of tamarind extract/water, mix well without any lumps. Add this this to the stew. Add salt and jaggery.
  • Now let the stew simmer and reach a thick consistency. It should taste sweet, spicy and tangy at the same time. So, check taste and adjust the sweetness by adding the required jaggery. 
  • Once it reaches a thick soupy consistency, take it off the heat, garnish with chopped coriander and serve it along with rice.

 

14 comments:

  1. Its been a while I had dappalam, my grandma was expert in making this.

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  2. This is very new to me..looks very inviting..

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  3. I checked because of the name! This sounds like a nice simple curry for rice...

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  4. My mother in law cooks dappalam.. We call it as different name near coastal Andhra. Simply love it. Nice pics.

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  5. Lol on the name, however it is a flavoursome stew!

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  6. lol on the name. Reminds me that I used to love the song apllam chapllam...
    This is one delicios curry.

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  7. It's such a healthy side dish for rice....looks very tasty

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  8. Such a yummy looking dappalam Priya. Love your clicks and the middle one with the step by step collage is amazing.

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  9. Fingerlicking goodness, dappalam is in my to do list since a long..

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  10. looks like it has a nice creamy consistency

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  11. It is truly finger licking good!!

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  12. It is one of my favorite dishes.

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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