Tuesday, February 02, 2010

Dappalam/ Mixed Vegetable with a twist

(a hot liquid tamarind extract with mixed vegetable pieces)
Chilakada dumpa/ Gold Kumara

Gummadi kaya/ Grey Pumpkin

Grey Pumpkin - 200 g (skin removed and diced into cubes)
Drumsticks - handful (I used frozen drumstick pieces)
Chilakada dumpa/ Gold Kumara - 1 no. (use white one only, skin removed and diced into cubes)
Okra - handful (tip and tail removed, chop each okra into 2 inch pieces)

Tamarind - lemon size (keep in microwave safe bowl and add 1/2 cup water to it, and microwave for 2 mins, cool and make into pulp, keep aside)
Jaggery - 1 tsp

Green chillies - 2 no. (slit vertically)
Water - 2 and 1/2 cups
Salt to taste
Turmeric - 1 tsp

Rasam powder - 1/2 tsp

Roast and powder:

Par-boiled rice - 2 tbsp
Toor dal - 2 tsp
Fenugreek seeds - 1 tsp
Red chillies - 4 no. (slit them)

Roast each separately and keep aside, once cool enough powder these in coffee grinder. Remove it in bowl and add 1/2 cup water to it.

Twist (Aava pindi):

Mustard seeds - 1 tsp (powder this in pestle)


Oil + Ghee - 1 tbsp each
Mustrad seeds - 1 tsp
Urad dal - 2 tsp
Red chillies - 4 no.
Curry leaves - 1 sprig
Hing - 1/4 tsp


1) Heat a deep flat large pan, add tamarind juice and jaggery, on medium heat, cook until it thickens.

2) Add water, veges, green chillies, turmeric and salt to taste, cover with lid, and cook for 5 mins (you will see boiling).

3) Remove the lid and keep cooking on the same heat for 10 mins.

4) Add roasted powder which is been mixed in 1/2 cup water, coriander leaves and 1/2 tsp rasam powder, cook for 5 more mins and switch off.

5) Now add powdered mustard.

6) Do seasoning and add it to above, cover for 5 mins.

Serve with Rice, Poppadum and Yoghurt on side.

Things to remember:

We are using gold kumara not pinkish ones, these ones are good for curries.

Don't be tempted with pumpkin we get here. Some has thick skin even they look good and few are too mushy to cook, so choose as described.


For Satyanarayana Vratam, Lunch can be served with this Dappalam (no onion and garlic).

© 2010 by Rajani Rayudu