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Dappalam & Dondakaya Vepudu By Chef Rakesh Raghunathan
Dappalam is an authentic Andhra stew. Chef Rakesh Raghunathan brings this unique dish to your kitchen.
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INGREDIENTS
For Dappalam
1/2 cup chopped and boiled drumstick, carrot, sweet potato
2 green chillies
1 tsp red chilli powder
curry leaves
1 cup tamarind water
2 tsp rice flour
1 tsp turmeric powder
1 tsp jaggery
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp sesame oil
For Dondakaya Vepudu
10 sliced ivy gourds
1 tsp cumin seeds
2 tbsp peanuts
2 red chilli
PREPARATION
- Pressure cook drumstick, bottle gourd, carrot, sweet potato with turmeric, red chilli powder and chopped green chilli.
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- Heat sesame oil in a pan, and add fenugreek seeds, mustard seeds, a few curry leaves and saute.
2
- In a small mixing bowl, mix rice flour, tamarind water red chilli powder and water to form a smooth paste.
3
- Then add cooked chopped vegetables to the pan and mix well.
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- Then add cooked chopped vegetables to the pan and mix well.
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- Let it cook for a few minutes, till it turns thick.
6
- Dry roast cumin seeds, peanuts, and red chilli and set aside to cool.
7
- Transfer the roasted ingredients to a blending jar and blend into a coarse powder.
8
- Heat oil in a pan, fry the sliced ivy gourds and set aside.
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- In the same pan, add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 red chillies, a few curry leaves and saute.
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- Add the fried ivy gourd, salt to taste, 1 tsp turmeric powder, 1 tsp red chilli powder, water as required and 5 tsp coarse powder and saute.
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- Mix it well until ivy gourd is cooked. Dondakaya Vepudu is ready to serve
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