Saturday, March 20, 2010




Bottle guard.. Anapakaya mukkalu 1 inch sized ..1 cup

Brinjal...Vankaya mukkalu ..1/2 cup
Drumstick..Mulakkada mukkalu-2 inch size lo 8 pieces
Sweet potato..chilakada dumpa..cut in to cubes.. 1 and 1/2 cups
Bhendi..Bendakaya mukkalu 1 inch pieces ..2 handfuls
Green chillies -8 nos(made intopieces)
Sugar or bellam 3 table spoons
Tamarind juice(made out of a big sized lemon)
Salt to taste

Curry leaves
Corriander leaves

Seasoning:2 spoons oil,

Half a sp mustard seeds,

A pinch of fenugreek seeds,

A pinch of asaefoetida,

2 Red chillies made into pieces


1.Place a bowl and make Tadka with mustard seeds,methi seeds,hing,red mirchi slits.
2.After sputtering mix well and add all the vegetable pieces with green chillies, in to the bowl.saute for 5 mins in low flame ,so the chopped  vegetables will naturally be mildly cooked due to the heat.
3.Now add tamarind juice prepared by 4 glasses of water.Add chilli powder,turmeric,salt, sugar /jaggery and ,let it boil in a slow flame until the veg pieces are fully cooked.It may take more than half an hour on gasstove.Add  curry leaves and also corriander leaves.

Then add 2 spoons of rice flour to three fourth cup of water,stir well and pour it in to the bowl.Let it boil,it

thickens after boiling for 10 mins.switch it off.Then garnish with curry leaves and corriander leaves.Place the lid,the fragrance will not be avoporated.

According to individual spicy level of eating, one may add or decrease the salt or chillies or sugar.It will be very tasty with rice cooking is always done in medium or low avoid burning of the food at bottom.


  1. My husband loves mukkala pulusu very much. Thank you for posting it. will make it sure...


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