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Dappalam & Dondakaya Vepudu By Chef Rakesh Raghunathan
Dappalam & Dondakaya Vepudu
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.
1
- 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.
4
- Then add cooked chopped vegetables to the pan and mix well.
5
- 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.
9
- In the same pan, add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 red chillies, a few curry leaves and saute.
10
- 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.
11
- Mix it well until ivy gourd is cooked. Dondakaya Vepudu is ready to serve
12
STEP BY STEP
Dappalam is a traditional Andhra vegetable stew usually prepared and served during celebrations and weddings. Dal rice is a staple diet in Andhra and Dappalam is served as an accompaniment to this dal rice at weddings.
This stew is prepared with lots of vegetables like carrot, sweet potato, drumstick, and bitter gourd. The spicy, tangy yet sweet taste of Dappalm comes from the watery paste that’s added to the pre-cooked veggies. This paste is made from rice flour, thin tamarind juice, and red chilli powder.
Chef Rakesh Raghunathan serves Dappalam with Dondakaya Vepudu meaning Ivy Gourd Fry. It is made by shallow frying the Dondakaya and adding powdered spice made from jeera, groundnuts and red chilli.
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