AndhraLunchVegetarian

Andhra Style Mukkala Pulusu Recipe-Mixed Vegetable Sambar

Name: Andhra Style Mukkala Pulusu Recipe-Mixed Vegetable Sambar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 1/4 cup mangalorean cucumber - cut into small chunks; 1 carrot (gajjar) - chopped; 50 grams green beans (french beans) - chopped; 1/4 cup kaddu (parangikai/ pumpkin) - cut into small chunks; 1/4 cup bottle gourd (lauki) - cut into small chunks; 1 pieces drumstick - cut into 2 inch; 10 shallots; 1 tomato - diced; 2 green chillies - slit; turmeric powder (haldi) - a pinch; 1 cup tamarind - big lemon sized (extract the juice in water); 1 tablespoon -/2 jaggery; 1 teaspoon sambar powder - adjustable; coriander (dhania) leaves - as required (chopped); salt - to taste; 1 tablespoon sunflower oil; 1/2 teaspoon mustard seeds -; 1/4 teaspoon cumin seeds (jeera); methi leaves (fenugreek leaves) - a pinch; 1/4 teaspoon asafoetida (hing); 4 cloves garlic - crushed; 1 dry red chilli - broken; 12 curry leaves

A vegetarian Andhra recipe with mangalorean cucumber - cut into small chunks, carrot (gajjar) - chopped, green beans (french beans) - chopped. Ready in 30 min, serves 4.

Curated bySuresh Naidu🇮🇳

Calories

1005kcal

Estimated Cost

₹575-725

Carbs131g

Protein60g

Fats27g

Servings Scaler

Instructions

15 steps

1
To begin making the Mukkala Pulusu Recipe, firstly heat oil in a heavy bottomed pan over medium heat
2
Add mustard seeds, cumin seeds and fenugreek seeds
mustard seeds -(1/2 teaspoon)cumin seeds (jeera)(1/4 teaspoon)
3
Cook them for about 10 seconds
4
After 10 seconds, add asafoetida, dry red chilli and curry leaves
coriander (dhania) leaves - as required (chopped)methi leaves (fenugreek leaves) - a pinchasafoetida (hing)(1/4 teaspoon)dry red chilli - broken(1)curry leaves(12)
5
Let it sizzle for another 15 seconds
6
Next, add shallots, green chillies, garlic and sauté for a minute
green beans (french beans) - chopped(50 grams)shallots(10)green chillies - slit(2)cloves garlic - crushed(4)dry red chilli - broken(1)
7
Add tomato pieces and a little salt
tomato - diced(1)salt - to taste
8
Cook till the tomatoes become mushy
tomato - diced(1)
9
Once the tomatoes turn soft, add sambar powder and mix well
tomato - diced(1)turmeric powder (haldi) - a pinchsambar powder - adjustable(1 teaspoon)
10
Sauté for 2 minutes
11
Add the mixed vegetables (drumsticks, pumpkin, bottle gourd, mangalore cucumber, carrot and beans), tamarind pulp, 2 cups of water, jaggery and mix well
mangalorean cucumber - cut into small chunks(1/4 cup)carrot (gajjar) - chopped(1)green beans (french beans) - chopped(50 grams)bottle gourd (lauki) - cut into small chunks(1/4 cup)drumstick - cut into 2 inch(1 pieces)tamarind - big lemon sized (extract the juice in water)(1 cup)-/2 jaggery(1 tablespoon)
12
Close the lid of the pressure cooker & cook for 2 whistle
13
Turn off the heat & open the lid once the pressure subsides
14
Give it a mix, garnish with coriander and serve hot
coriander (dhania) leaves - as required (chopped)
15
Serve Mukkala Pulusu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday lunch or dinner

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Recipe Source: archanaskitchen.com

AndhraLunchVegetarian

Andhra Style Mukkala Pulusu Recipe-Mixed Vegetable Sambar

A vegetarian Andhra recipe with mangalorean cucumber - cut into small chunks, carrot (gajjar) - chopped, green beans (french beans) - chopped. Ready in 30 min, serves 4.

Curated bySuresh Naidu🇮🇳

Cook Time30 min

Calories

1005kcal

Est. Cost₹575-₹725

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

131g(52%)

Protein

60g(24%)

Fats

27g(24%)

Interactive Servings Scaler

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Directions

15 steps

1
To begin making the Mukkala Pulusu Recipe, firstly heat oil in a heavy bottomed pan over medium heat
2
Add mustard seeds, cumin seeds and fenugreek seeds
mustard seeds -(1/2 teaspoon)cumin seeds (jeera)(1/4 teaspoon)
3
Cook them for about 10 seconds
4
After 10 seconds, add asafoetida, dry red chilli and curry leaves
coriander (dhania) leaves - as required (chopped)methi leaves (fenugreek leaves) - a pinchasafoetida (hing)(1/4 teaspoon)dry red chilli - broken(1)curry leaves(12)
5
Let it sizzle for another 15 seconds
6
Next, add shallots, green chillies, garlic and sauté for a minute
green beans (french beans) - chopped(50 grams)shallots(10)green chillies - slit(2)cloves garlic - crushed(4)dry red chilli - broken(1)
7
Add tomato pieces and a little salt
tomato - diced(1)salt - to taste
8
Cook till the tomatoes become mushy
tomato - diced(1)
9
Once the tomatoes turn soft, add sambar powder and mix well
tomato - diced(1)turmeric powder (haldi) - a pinchsambar powder - adjustable(1 teaspoon)
10
Sauté for 2 minutes
11
Add the mixed vegetables (drumsticks, pumpkin, bottle gourd, mangalore cucumber, carrot and beans), tamarind pulp, 2 cups of water, jaggery and mix well
mangalorean cucumber - cut into small chunks(1/4 cup)carrot (gajjar) - chopped(1)green beans (french beans) - chopped(50 grams)bottle gourd (lauki) - cut into small chunks(1/4 cup)drumstick - cut into 2 inch(1 pieces)tamarind - big lemon sized (extract the juice in water)(1 cup)-/2 jaggery(1 tablespoon)
12
Close the lid of the pressure cooker & cook for 2 whistle
13
Turn off the heat & open the lid once the pressure subsides
14
Give it a mix, garnish with coriander and serve hot
coriander (dhania) leaves - as required (chopped)
15
Serve Mukkala Pulusu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday lunch or dinner