Aloo Baingan Recipe | Dry Alu Baingan Sabzi

Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.

I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.

Check out other brinjal recipes in my blog:

• Baingan Bhartha | Punjabi style smoked and mashed Eggplant
• Begun Bhaja | Bengali style Brinjal fry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion
• Brinjal Sambar
• Mamidikayi-Vankaya Pappu/Raw Mango-Brinjal Dal
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Rava Vangibath
• Vangi Poha | Eggplant Poha
• Vangibath/Eggplant Rice-Karnataka Style

Here is how to make aloo baingan recipe with step by step photos.

Aloo Baingan Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Main Course- Side dish

Ingredients:

12-15 baby Brinjals or long Brinjals

2 medium Potatoes

2 tbsp chopped Coriander leaves

2 tsp grated Ginger

1/2 tsp Turmeric powder

1 tsp Red chili powder

1/2 tsp Garam masala

1 tsp roasted Cumin powder

1 tsp Amchur powder

3/4 tsp Carom seeds(ajwain)

Salt,to taste

2 tbsp Mustard/regular cooking Oil

Method:

• Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.

• Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.

• Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.

• Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.

Garnish with coriander and serve hot.

Notes:

1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.

Technorati Tags: alu baingan recipe,dry alu baingan sabzi,sookha alu baingan sabzi,north indian side dishes,dry curries for rice,side dish for rotis,side dish for rice,punjabi recipes,easy side dishes

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Aloo Choliya Recipe | Aloo Hara Chana | Hara Chana Recipes

Winters are here and the markets are full of fresh winter vegetables.Fresh Chickpeas is known as Choliya which is also called as hara chana in hindi and is available abundantly during winters.Though its time consuming to clean and shell the fresh Chickpeas but its really worth for the taste and freshness of these winter vegetables. My mom used to roast these fresh chickpeas in pods with salt until they turn slight black and the skin wilts.It used to be fun to shell out the chickpeas from the hot pods and eat them warm with a gossip session with the family members.

Aloo Choliya is popular in North India and is a must prepare winter delicacy. It can be paired with steamed or hot phulkas, but one needs to adjust the consistency of gravy. I usually prefer a thinner version when it is to be served with rice and a slightly thick and creamy version when served with rotis.The preparation process of Aloo Choliya is very similar to Aloo matar and is a very simple recipe which can be directly prepared in cooker.

I have posted few recipes with Choliya earlier - Choliya Paneer Curry and Choliya Pulao if you are looking out for few more interesting recipes with Choliya. You can even prepare a simple Choliya salad with tomato-onion which tastes delicious in its own way. Utilize this winter season and prepare various varieties with these fresh ingredients.

Check out various Winter recipes in my blog:

• Avarekaalu Benne Usli-Karnataka Style
• Fresh Chickpeas Paneer Gravy
• Hare Chane Ke Pulav | Fresh Chickpeas Pulao
• Sarson Ka Saag/Mustard greens Saag
• Pithikipappu/Mochai Beans Dal

Aloo Choliya | Potato-Fresh Chickpeas Curry Recipe:

Serves 2-3 | Author- Prathibha Garre

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Gravy/Sidedish

Ingredients:

2 Potatoes,diced into cubes

1 cup fresh Chickpeas/Choliya

1 Onion,sliced

2 Tomatoes,chopped

1/2" Ginger

4-5 Garlic cloves

1 tsp Red chilli powder

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/2 tsp Garam masala

1/2 tsp Amchur powder

1/2 tsp Turmeric powder

2 tbsp chopped Coriander leaves

1/2 tsp Cumin seeds

Salt,to taste

2 tbsp Oil

Method:

• Grind onions ,chopped tomatoes, garlic and ginger to a smooth puree.
• Heat oil in a pressure cooker and crackle cumin seeds.Add the ground Onion-tomato paste and fry until the masala leaves the oil over the edges.
• Add coriander powder, cumin powder, red chili powder, turmeric powder and fry a couple of minutes.
• Add fresh chickpeas and potato cubes and fry for 2-3 mins in the masala.
• Add salt, amchur powder,garam masala and few coriander leaves to it and fry for a minute.
• Add 1 cup water to it and pressure cook it for 2 whistles and reduce the flame and cook it for 8-10 mins.
• Once the pressure is down adjust the consistency of gravy- thin or thick.
• Garnish it with chopped coriander leaves.

Serve the curry hot with Steamed Rice or any Indian flat bread - Roti/Naan/Phulka/Chapathi.

Notes:

• If you want to serve it with rice- slightly prepare a thin gravy and if you want to serve with roti make it bit thick,in that case reduce the water in it.
• You can replace fresh green chickpeas with fresh peas in the recipe and follow the same process for a tasty fresh aloo matar gravy.
• One can even replace the potatoes with paneer in the recipe and make Choliya Paneer gravy.Both tastes nice in the recipe.

Technorati Tags: aloo choliya recipe, choliya recipes, hara chana recipes, aloo hara chana curry, potato fresh chickpeas gravy, fresh chickpeas recipes, sidedish for rotis, north indian recipes, gravy side dish, winter recipes

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Spicy Alu Poli | Pallem Obbattu | Kharada Holige | Kaaram Bobbatlu

Its been a long time I posted any of our community special recipes and today I am posting a delicious breakfast recipe called 'Pallem Obbatu' which can also be called as 'Palyada Holige' or 'Spicy Alu Poli'. It is basically a south Indian way of preparing Alu paratha where the dough and the filling is prepared in a typical south Indian traditional way.The taste,texture and the final look of this Alu poli is quite different from the regular Alu paratha.The filling is a simple alu palya like how we prepare for masala dosa where as the outer dough is prepared as the same way we prepare for holiges,also it is patted with hand instead of the usual process of rolling the parathas.These Alu polis are extremely soft and tastes best when served hot with spicy coconut chutney.

If you are interested, check out few more breakfast varieties of our community style recipes here:

• Atukula Dosa/Sponge Dosa
• Atukula Gunta Ponganalu / Avalakki Paddu
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Billa Kudumulu/Rice Rava Tikkis
• Kandinooka Billakudumu/Toor dal-Rice rava Tikkis
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Mosaru(Curd) Kodubale/Sour Rice flour Rings
• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Pulusu Upma | Tangy Tamarind Upma
• Sabudhana Upma/Saggubiyyam Upma
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya

Spicy Alu Poli | Pallem Obbattu | Karam Bobbatlu | Khara Holige Recipe:

Yields: 8-9 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: Karnataka -Indian | Category: Breakfast

Ingredients:

Ghee/oil, to fry poli

for outer layer/dough:

1 cup fine chiroti rava  or Flour(Maida)

a pinch of Turmeric powder,optional

a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for spicy potato filling:

2 large Potatoes,boiled and peeled
1 medium Onion chopped
3-4 Green chillies,slitted
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Coriander leaves,chopped
8-10 Curry leaves,chopped
Salt to taste

Method:
for filling:

• Mash the boiled potatoes and keep it aside.
• Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
• Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
• Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
• Add coriander to it and mix properly and keep it aside to cool down.
• Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.

for outer layer/Dough:

• Mix chiroti rava or flour(maida) with a pinch of salt,turmeric powder and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
  

  
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy alu Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.

• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.

• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 

• Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.

• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the spicy Alu poli/karam bobbatlu hot with coconut chutney.

Notes:

1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
2. You can either pat it or roll it like parathas in between two greased polythene sheets.
3. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the alu polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
4. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.

Technorati Tags: spicy alu poli, kaaram bobbattlu, karam bhakshalu, how to prepare pallem obbattu, typical vysyas recipes ,kharada holige, palyada holige ,holige recipes ,karnataka recipes, breakfast recipes

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Aloo Paratha | Punjabi Aloo Paratha Recipe

When I think of Paratha, the first and foremost that comes to my mind is Aloo ka Paratha (Stuffed Potato Paratha aka Alu Paratha). Among all the Paratha varieties, I like this classic Aloo Paratha the most .I don't like the thinly rolled, lean looking parathas which we get in south,in fact it doesn't give any satisfaction of eating a Paratha.I love the parathas when it is made in typical Punjabi style-where the Parathas are made plumpy and loaded with fresh and simple spices.However, I do not add more butter or ghee to the parathas as the Punjabi's do,but if you are not bothered about calories, you can go a bit easy on ghee/butter,it tastes really delicious.I was amazed to see how my Punjabi friend served the ghee roasted Aloo parathas with a tub of butter on the breakfast table.

The mixture of mashed potatoes makes the Aloo paratha extremely soft and the fresh spices and butter/ghee add an extra taste to it.I like to add coarsely crushed coriander seeds instead of coriander powder to the potato stuffing and also use larger quantities of ginger and green chillies in the recipe as I am fond of that masaledar taste.

Check out other Stuffed Parathas recipes:

• Palak Paneer Paratha 
• Gobi Paratha 
• Tofu Alu Paratha 
• Paneer Bhurji Paratha 
• Methi Aloo Paratha 
• Mooli Paratha 
• Palak Aloo Paratha

Aloo Paratha | Aloo ka Parantha Recipe:

Yields 6 parathas

Prep time:30 mins | Cooking time:30 mins | Total time:1 hour

Cuisine: North Indian | Category: Flat Bread(Paratha) – Main Course 

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

2 big Potatoes,boiled and peeled
1 medium Onion,finely chopped(optional)

2-3 Green chillies,finely chopped

1 tsp grated Ginger

2 tbsp chopped Coriander

1 tsp Amchur(dried mango) powder

1 tsp Coriander seeds,coarsely pounded

1 tsp roasted Cumin powder

Salt to taste

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Butter,to serve

Method:

to make dough:

• In a bowl add wheat flour and add required salt and 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Grate the boiled potatoes and put it in to the bowl.
• Add finely chopped green chillies,onion,grated ginger,chopped coriander and mix well.
• Add amchur powder, salt, coarsely ground coriander seeds and cumin powder and mix well and keep it ready.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and place the dough in your left hand palm.
• Dip your right hand fingers in the flour and try to make a cup shape(which can hold 3-4 tbsp filling) out of the dough by moving your fingers pressing with the thumb in the center.Take care that the edges should be slightly thinner and in the center it should be thick.

• Fill the cup with 3-4 tbsp filling and seal the two sides of the dough(it would look like Karanji now) and gently press the corners to get a big round ball out of it.See the pictures for better idea.

• If you stuff the filling in the dough in this way you will get evenly filled paratha and it also forms like pocket.If you find all the above process bit difficult,you can easily roll a 3" circle out of the dough and place the filling in the center and pleat the dough and seal it by gathering the dough around the edges.

• Slightly flatten the dough(stuffed with filling) with hands and dip it in the wheat flour and gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.If you apply pressure the stuffing would come out.
• Flip it on to a hot tawa and fry it until you see bubbles. 

• Turn it and apply oil/ghee and fry and then turn and apply oil/ghee on the other side.Roast until you get golden colored slightly crisp parathas.Mine got bit over roasted as I was doing multitasking at that time.
• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with a blob of butter and Aam ka Achar/Mirch ka Achaar or Mixed Vegetable Achar , curd/masala dahi and sliced onions.

Notes:

1. You can even do a combination of mashed boiled aloo and gobi or gobi and mooli(radish) in the recipe. 
2. Aloo can be replaced with grated paneer or grated and squeezed gobi or radish and follow the same recipe,it tastes nice too.
3. I like to add coarsely crushed coriander seeds instead of coriander powder to the potato stuffing and also use more quantity of ginger and green chillies in the recipe as I am fond of that taste.
4. You can also try adding coarsely crushed dry pomegranate seeds(anardana) for a different taste.

Technorati Tags: aloo paratha recipe, punjabi aloo paratha, how ot make alu paratha, potato stuffed paratha, stuffed paratha recipes, paratha stuffing ideas, easy paratha recipes, dhaba style stuffed parathas

 

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Aloo Broccoli Sabzi | Broccoli Recipes

On a daily basis, I prepare north Indian curries with various vegetables to pair with my phulkas or bhakris.I find it boring to eat the same combination of vegetables in the curries and hence end up trying it with new combinations or flavors.I have successfully adapted broccoli into my Indian cooking and have tried using broccoli in various curries,stir fries, parathas, tikki etc. I prepare Aloo Broccoli Sabzi in a way largely similar to how I prepare Aloo Gobi sabzi with few modifications and I must say it tastes delicious.

If you are interested, check out other Broccoli recipes which I adapted into my Indian cooking successfully - Broccoli Tikkis , Broccoli stir fry . Check out other Broccoli recipes here.

Aloo Broccoli Sabzi Recipe:

Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: North Indian | Category: Side dish - Main Course

Ingredients:

2 medium Potatoes,boiled

1 small Broccoli,cut into florets

1 medium Onion,finely chopped

2 tsp  Ginger-Garlic paste

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Garam masala or 1 tsp Kitchen King masala

1/2 tsp Amchur powder

3/4 tsp Red chili powder

1/4 tsp Turmeric powder

1/2 tsp Cumin seeds

Salt to taste

1.5 tbsp Oil

Method:

• Peel the boiled potatoes and cut into big cubes.
• Par boil the broccoli florets in hot water for 3-4 mins until they are half cooked.
• Heat oil in a kadai/pan and crackle cumin seeds and add chopped onions and fry well until they turn slight pink in color.
• Add ginger-garlic paste and fry until the raw smell disappears.
• Now add cubed potatoes and par boiled broccoli florets and fry well for 7-8 mins until the potato cubes turn golden in color and also becomes slightly crisp.Prick a fork into broccoli florets to check whether they are done or not,if they are not done cover it cook for another 2-3 mins.
• Add all the masalas like red chili powder, coriander powder, cumin powder, garam masala(or kitchen king masala), turmeric powder, amchur powder and salt and mix well and cover it and cook for 2-3 mins.

Serve it hot with Rice / Rotis / Chapatis or Pulaos.

Notes:

1. You can even add tomato along with onions in the recipe.I like to prepare this dry and hence I do no prefer tomatoes in the recipe.
2. You can apply a layer of tomato ketchup on a roti and place this curry in the center lengthwise and wrap into a roll and give your kids.You can sprinkle some chaat masala on the curry if like when making the rolls.

Technorati Tags: aloo broccoli sabzi, broccoli recipes, potato and broccoli curry, broccoli stir fry, Indian broccoli recipes, side dish for rotis, north indian curries

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Mukkala Pulusu | Kadambam Pulusu | Dappalam

'Mukkalu' in Telugu literally means 'Pieces' and 'Pulusu' means 'Stew'. In Mukkala Pulusu, we use various vegetables which are chopped into big chunks, cooked in tamarind extract and spiced up slightly.It is usually paired with Mudda pappu(mashed plain toor dal) and papds/fryums which is the ideal combination.While a few add some rice flour mixed in water to thicken this pulusu, I usually prefer to add some toor dal as it not only thickens the pulusu, it also adds to the taste.

Usually Pulusu would be prepared with a combination of leftover vegetables but I usually buy various vegetables in small quantities to prepare this pulusu.I love this dish very much and hence I prepare it more often than I prepare sambar.

Though the ingredients that we add in Pulusu and sambar are similar,the taste of pulusu is totally different from Sambar.We add less quantity of toor dal and more vegetables in pulusu unlike Sambar where we add more quantity of toor dal and less vegetables. Pulusu is very tangy,spicy and slightly sweet compared to sambar.

Mukkala Pulusu | Andhra Style Mixed Vegetable Stew Recipe:

(Serves 3-4)

Ingredients:

1/4 cup Toor dal

1 very big lemon sized Tamarind

2 tbsp grated Jaggery

1 1/2 tbsp Sambar powder or 1 tsp Red chili powder

5-6 Curry leaves

1/4 tsp Turmeric powder

Salt to taste

Vegetables:

1 Drumstick,cut into 1 1/2" pieces

7-8 Pumpkin pieces of 1" cubes

7-8 Bottle gourd pieces of 1" cubes

1 Carrot,cut into big chunks

1 small Sweet Potato,cut into big chunks

5-6 French Beans,cut into 1 1/2" pieces

1 Onion,cut into 8 quarters

1 Tomato,cut into 8 quarters

2 light colored Green chillies,slit

(other optional vegetables - potatoes,brinjal,ladies finger,raw papaya,winter melon)

to temper:

1 tbsp Oil

1 tsp Mustard seeds

2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Pressure cook toor dal for 3 whistles until done.Mash the toor dal nicely and keep it aside.
• Soak tamarind in water for 10-15 mins and remove tamarind pulp and keep it aside.Add 1 cup of water to it.
• Add chopped vegetables(chop the vegetables in big chunks),slit green chillies,onions,tomatoes,few curry leaves to the tamarind pulp and add salt and turmeric powder and pressure cook for one whistle.
• After the pressure drops down add cooked dal to the boiled vegetables and add grated jaggery,salt and sambar powder(or red chili powder) and cook for few more minutes until you get the required consistency..The consistency should neither be very thick nor very thin.
• Meanwhile heat oil in a small tadka pan and crackle mustard seeds,red chillies,curry leaves and asafoetida and fry well and add this to the boiling Pulusu(stew).

Serve it hot with rice and papad/Curd chili/fryums.You can serve it with cooked and mashed toor dal(mudda pappu).

Notes:

1. I usually add vegetables like drumsticks,pumpkin,bottlegourd,beans,carrot,sweet potato which I strongly recommend to use them as they impart a nice flavor to the stew.But you can add other vegetables like brinjal,ladies finger,winter melon,potatoes too in the recipe.If you are using ladies finger I would suggest to saute them in oil before you boil it with other vegetables.
2. Few do not add toor dal in the recipe,in that case you can thicken then pulusu/stew with a tbsp of rice flour(which is mixed in water) and boil it along with pulusu until you get desired consistency.But I always prefer to add the dal to thicken instead of rice flour mixture.It is your wish,but do not add more amount of toor dal as it will change the taste of it.
3. We use more amount of tamarind pulp in the recipe,so adjust the jaggery and salt according to your taste buds.
4. You can add red chili powder or sambar powder or a mix of both in the recipe.
5. Always cut vegetables into big chunks for this pulusu.

 

Technorati Tags: mukkala pulusu, dappalam recipe, mixed vegetable stew, andhra dappalam, kadambam pulusu, south indian recipes, andhra style pulusu, mixed vegetable pulusu

 

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