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Dappalam recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

  • deep pot

Ingredients
  

for the tamarind pulp

  • 1 lime sized ball tamarind
  • 1 cup drinking water

for the curry

  • 2 cups mixed vegetable pumpkin, wintermelon, moringa pods
  • 2 medium green chilli
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 3 tbsp jaggery crushed
  • 10 curry leaves
  • 2 cup drinking water
  • 1 tbsp Raw rice flour

for the tempering

  • 1 tbsp Sesame oil
  • 1 tsp mustard seeds
  • 5 curry leaves
  • 1 pinch Asafoetida

Instructions
 

  • Soak the tamarind in water for 15 to 20 minutes.
  • Squeeze and extract the pulp.
  • Chop the vegetables into big pieces
  • Add to the deep pot with turmeric, salt and the tamarind extract.
  • Add water and cook the vegetables..
  • Once they are fork tender add the rice flour slurry.
  • Mix well and let the curry cook further to thicken.
  • Once the curry looks glossy, it is ready to be served.
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