April 23, 2009

Mukkala Pulusu ( Sweet Sambar)

Ingredients:

Cut Veggies:

Bottle guard - 1/2 cup
Sweet Pumpkin - 1/2 cup
Sweet Potato - 1/4 cup
Carrot - 1/4 cup
Zucchini - 1/4 cup
Onion - half of the onion
Tomato - 1/2 cup
Drum sticks - 4 number



Tamarind juice - 1/2 cup

Jagary - lemon size or 2 tbsp of powder
Sambar powder - 1 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Rice Flour - 1 tsp
Water

For tampering:

Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli Whole - 2 number
Hing
Curry Leaves

Procedure:

Wash and cut all veggies....add 4-5 cups of water, little salt and turmeric and put on medium flame.


Cover it with a lid, as shown in the picture.

Let it cook for 10 min and then add tamarind juice, jaggery, Sambar powder and cook till veggies are almost done. And put another pan, add oil, red chilli, mustard seeds, cumin seeds, curry leaves and hing.

Add this tampering mixture to pulusu...adjust salt, add red chilli powder and cook for another 5 min.


Mix 1 tsp of rice flour with water and pour the water into pulusu and cook for another 5 min.



Serve hot with Rice.

Note:

We can use any set of veggies....like we can add egg-plant, Lady's finger, radish, beet- root etc.

and we can also add boiled toor dal.

6 comments:

agni said...

Yummy! Looks so delicious.:)

tejaswini said...

Hi valli
Good job.This blog is really helpful to indians(especially andhra).
Your dishes were simple to cook and very easy to understand.I wanted you to post many tasty indian cuisines. It will help every house wife to attract their husbands.
GOOD LUCK..

Valli said...

Agni....not only looks...the taste also delicious....miss iyyepoyav....

Valli said...

Thank yo Teja....will try my best.

sirisha said...

wow valli.
pinni dagara nunchi anni vantalu nerchesukunavu.gr8

AJET said...
This comment has been removed by the author.
Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at vemuripadma@gmail.com