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.
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
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 generous pinches of hing/asafoetida
- 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.