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 tablespoon rice flour
3 tablespoon jaggery (depends upon taste)
¼ teaspoon tumeric
salt to taste
Tempering/tadka
2 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon 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 tablespoon 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.
sushma
Its been a while I had dappalam, my grandma was expert in making this.
Unknown
This is very new to me..looks very inviting..
Rafeeda AR
I checked because of the name! This sounds like a nice simple curry for rice…
Sarita
My mother in law cooks dappalam.. We call it as different name near coastal Andhra. Simply love it. Nice pics.
Srivalli
Lol on the name, however it is a flavoursome stew!
Archana
lol on the name. Reminds me that I used to love the song apllam chapllam…
This is one delicios curry.
Sowmya :)
It's such a healthy side dish for rice….looks very tasty
Pavani
Such a yummy looking dappalam Priya. Love your clicks and the middle one with the step by step collage is amazing.
Sandhya Ramakrishnan
Lovely dish and so flavorful!
Priya Suresh
Fingerlicking goodness, dappalam is in my to do list since a long..
Chef Mireille
looks like it has a nice creamy consistency
Harini R
It is truly finger licking good!!
Unknown
very good gravy recipe…
Suma Gandlur
It is one of my favorite dishes.