19 Best Vegetable Stew Recipes Ever Featured in Magazine

11. Pappu Pulusu

Ingredients

• 1 cup kandi pappu (tur dal, red gram dal) pressure cooked and mashed
• 2 cups of chopped mixed vegetables (like okra, carrot, radish, drumsticks brinjal or sweet potato)
• 8-10 small sambar onions (or shallots)
• 2 medium tomatoes quartered
• 3-4 green chillis (slit length wise) adjust to suit your spice level
• pinch of turmeric
• 3 cups of water
• 1 big lemon sized tamarind (extract the juice in 1 cup water)
• 1/2 tsp jaggery or sugar (optional)
• salt to taste
• coriander leaves for garnish

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 3/4 tsp cumin seeds
• ¾ tsp fenugreek seeds
• 7- 8 crushed garlic flakes
• 4-5 dry red chillis (tear into pieces and de-seed)
• 10-12 fresh curry leaves

Instructions

1. In a heavy bottomed vessel, add the mashed dal and water. To this, add
   the mixed vegetables, shallots, tomatoes, green chillis and turmeric
   powder. Bring to a boil, reduce heat and let the vegetables get cooked.
2. Once vegetables are cooked, add the tamarind extract, salt and sugar and
   bring to a boil. Reduce heat and let it simmer for 8-10 mts, till the rawness
   of the tamarind disappears.
3. Pre-heat oil a pan, add the mustard seeds and let them splutter. Add the
   cumin seeds, fenugreek, garlic, red chillis and fry for a few seconds till
   they turn brown. Don’t burn them. Lastly add curry leaves and
   immediately add to the dal-vegetable mixture.
4. Simmer for a minute or two and turn off heat. Garnish with fresh coriander
   and keep covered for 10 mts before serving.
5. Serve with hot steamed rice and vadiyaalu and appadam (papad)

Recipe Source