November 17, 2016

Dosakaya Mukkala Pulusu - Yellow Cucumber Stew in Andhra Style

The weather here calls for a good stew. Today I am blogging a sweet - tangy taste stew made with Yellow Cucumbers. There are many variations in Andhra for this Mukkala Pulusu. Some people make this Mukkala Pulusu using different vegetables like Sweet Potato, Bottle gourd, ladies finger, Drum Stick, Radish. Another Version is purely made with Bottlegourd, drum stick and tomato pieces. Today I am blogging "Dosakaya Mukkala Pulusu". As all we know, the key ingredient is 'Dosakaya' (Yellow Cucumber). This Mukkala Pulusu is a typical Andhra Brahmin dish:).My mom used to prepare this Mukkala Pulusu which tastes amazing with Plain Mudda Pappu, Rice and ghee. Let us see the ingredients and procedure....

1 cup Medium Size Yellow Cucumber Pieces (Dosakaya Mukkalu)
1 small lemon size Tamarind or 4 table spoons thick tamarind juice
2-3green chilli chopped (Pachimirapakayalu)
1 big Onion chopped
1 Tomato chopped
 pinch of Turmeric Powder
1-2 spoon Red Chilli Powder
2 sp grated Jaggery/bellam
 pinch Hing/asafoetida/ inguva
1 spoon Rice Flour
Salt to taste

For Seasoning :
1/2 spoon Mustard seeds
1/2 spoon Cumin Seeds
1/4 spoon Mehti seeds
1 Red chilli,broken into pieces
2 spoons cooking oil
1 spring curry leaves
Finely chopped fresh coriander leaves

Procedure :
1. Clean and soak tamarind in water and extract the juice.
2. Add chopped Dosakaya Mukkalu, onions, and tomato pieces to the 
    tamarind juice, add little  water to cook the vegetables.
3. Add salt, turmeric powder, grated jaggery to the tamarind juice and
    cook on medium flame for about 20 minuites.
4. Check the vegetables are well cooked or not.
5. Then add Red chilli powder and cook few more minuites.
6. Take a small bowl, add rice flour, mix well with 1/4 cup water and

     make a thin solution.
7. Now add this rice flour water and stir well. Simmer for 5 minuites, stew
    become little bit thick, then turn off the stove.
8. Heat a small pan with oil, add mustard, methi, cumin seeds and red
    chilli, when they splutter add curry leaves and a pinch of asafoetida, 
    fry them on low flame for few seconds.
9. Pour this seasoning over Dosakayala Mukkala Pulusu. Transfer this 
    stew into a serving bowl.
10. Garnish with fresh finely chopped coriander leaves.
11. Serve hot with hot steamed white rice,plain mudda pappu, ghee and

Traditional Andhra Brahmin Dish "Dosakaya Mukkala Pulusu" is ready !! Serve it hot and enjoy !!!



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