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.