Mukkala Pulusu

Ingredients:

• Mixed vegetables - 4 Cups 
• Tomatoes - 1 Medium
• Green chillies - 3 to 4 No's (Slit Length Wise)
• Water - 2 Litres or As required
• Tamarind - 1 Big Lemon Sized
• Jaggery - 1 1/2 tsp
• Salt - 1 tsp or To Taste
• Turmeric - 1/8 tsp

For Paste:

• Red chillies - 2 No's
• Cumin seeds - 3/4 tsp
• Coriander seeds - 1 1/2 tsps
• Chana dal- 2 tsps
• Methi seeds - 1/8 tsp
• Black Pepper - 1/2 tsp
• Coconut pieces - 1/2 cup

For Seasoning:

• Oil - 5 tsps
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Methi Seeds - 1/8 tsp
• Red Chillies - 4 to 5 No's
• Curry Leaves - Few
• Coriander Leaves - Few Springs
• Asafoetida/Hing - 1/4 tsp

Preparations:

1. Wash Chana Dal and soak it.
2. Soak tamarind in hot water for 15 mins and extract its juice and keep aside.
3. In a heavy bottomed vessel, Chop and add the mixed vegetables, (like Pumpkin, Bottlegaurd, Drumsticks, Lady's Finger, Brinjal, Sweet Potato etc...) tomatoes, green chillies and Turmeric powder. Add water and bring to a boil, reduce heat and let the vegetables get cooked.
4. Once vegetables are cooked, add the tamarind extract, salt and Jaggery and bring to a boil. Reduce heat and let it simmer for 8-10 minutes, till the rawness of the tamarind disappears.
5. Take a mixie jar and add coriander seeds, cumin seeds, black pepper, red chillie pieces, coconut pieces, and soaked Chana dal.Add sufficient water and make a smooth paste.
6. Add the ground paste to the vegetable mixture and mix well. Let it cook for another 7 to 8 minutes.
7. Heat a pan and add Oil to it.Add the mustard seeds and let them splutter. Add the cumin seeds, Methi seeds, Red chillies and fry for a few seconds till they turn brown.Add Hing and curry leaves and immediately add to the vegetable mixture.
8. Simmer for a minute or two and turn off heat. Garnish with fresh coriander leaves and keep covered for 10 mts before serving.
9. Serve with hot steamed rice and Vadiyaalu and Appadam.

Note:

We can also paste the peels of Vegetables like Pumpkin, Bottlegaurd etc and add to the dish as the vitamins of vegetables lies beneath the skin.