#OPOS Anapakaya Dhappalam - Andhra Bottlegourd Dappalam Pulusu

Andhra Pradesh is famous for fiery curries and gravies. Thus was my assumption which crumbled over the week-end when I had some home-cooked delicacies at a friend's place (quite some time back). They do use onions and garlic, lots I would say. But it is hardly pungent. There is a delicate balance, and the taste of the vegetables came through in each and every dish. It was not the usual Pulusu, or Kura or Pachadi; especially the Dondakaya Pachadi (Kovakkai Chutney).
It was a learning lunch where she taught me several recipes. I scribbled it down in my diary, in the order it went into the pan. There are a few gaps in my memory, regarding the making of the recipe. But, the taste lingers and I did find one that came close to what I tasted.
Dhapalam is a tangy gravy from Andhra Pradesh. Sort of like a Sambhar, but without the Dal. It is sweet because of the combination of vegetables, tangy, and spicy. It is served with Rice for Lunch, along with Mudda Pappu, and a Kura (Vegetable Poriyal). This recipe came closest to what I had tasted at my friend's place.
A simple lunch of Dappalam and Ladies Finger Poriyal
Bottlegourd (Anapakaya / Sorakkai) - 1/2
Drumstick - 1/2, chop into 2" pieces
Sweet Potato - 1/2
Onion - 1, chop finely
Green Chillies - 4 to 5, chop finely
Ginger - 1/2 ", grated
garlic - 1 flake, grated
Curry Leaves - 1 sprig
Oil - 3 teaspoon
Asafoetida - 1 pinch
Turmerric Powder - 1/2 teaspoon
Chilli Powder - 1 teaspoon
Sambhar Powder - 1 rounded tablespoon
Pepper Powder - 1/4 teaspoon
Jeera Powder - 1/2 teaspoon
Corriander Powder - 1 tablespoon
Paruppu Podi - 2 teaspoon
Salt - 1 teaspoon
Tamarind Paste - 1 teaspoon

Peel and cut bottlegourd into thick slices. Cut sweet potato into thick slices.
Take a 2 litre pressure pan. Pour in oil. Spread the onions, chillies, ginger and garlic.
Then add the vegetables and curry leaves.
Top with masala powders, salt, tamarind and 4 teaspoon water.
Pressure cook on low flame for 10 minutes (1 whistle).
Release pressure. Add water to required consistency (1 to 1.5 cups) and a pre-made tadka of mustard and jeera.
Serve hot with Rice, Mudda Pappu and Vendakka Poriyal.

To try it the traditional way check this recipe. Comes closest to this one.
Other vegetables that may be used are Yellow Pumpkin, or Brinjal. Use it in combination or by itself.


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