Navigation

Dapalam

Dapalam

Published on July 21, 2020 | In | By
0 Comments

“Dapalam’ the very word for me signifies more than just a dish,it’s an emotion. It was a dish that I have always eaten surrounded by the special people in my life .

Some of them are no longer around today. My Ammama (grandmother)  who made sure the Dapalam made at her home was sent by rotation to all of us at least once a year….my Pedda (mom’s older sister) who loved this dish so much that she would refrigerate it for days and enjoy it for lunch…I miss them both so much.

Another person who I think about constantly is the cook who (in my opinion) made the best Dapalam , Ramudu. With old age and ill health plaguing him,his family wanted him back home but I think he was far happier here at my Uncle’s home because he was so well looked after and cared for.  He always seemed like a happy cook…whenever I saw him !

As my interest in food grew and I would chat about recipes with my Ammamma ,she who knew very little about cooking would quickly call the dear man to answer my queries. My grandmother was the most surprised of all to see me want to get better acquainted with kitchen skills !!! She enjoyed eating different vegetarian fare but never really imbibed any cooking skills from her mother (my great gran), unlike her two sisters who are brilliant cooks.

So she always encouraged me to learn, especially from these cooks who were old school and could cook up the most delicious fare while being extremely modest about their talents. I wish I could talk to Ramudu now and thank him for how much he taught me just by patiently replying to my questions.

I did not write down the recipe but did have a piece of paper with a hurried scribble. While we did make this delicious dish several times in the past it was always with the thought that if it didn’t match up I could ask them to send some over the next time it was being made there. That very thought today seems nowhere as simple as it was back then…with Ramudu no longer here , Ammamma gone and of course the dreadful corona virus !

The recipe I share is of approximate measurements so do taste as you go along and add seasoning and flavouring as necessary to get that balance of sweet,sour,spicy and salty….the vegetables used predominantly are drumstick, sweet potato, yellow pumpkin and bottle gourd…just as Ramudu did.

How I long to sit at that table again; with my uncle at the head , aunts,cousins, mom all around and my grandmother seated to one side listening to the loud cacophony of our voices spoken in unison….while several rounds of the Dapalam flowed until it was time to stop and finish with the ada pradhaman.

As much as the tears threaten to spill over, I will myself to look back only with gratitude. I know that’s what Ammamma would have wanted.

My favourite accompaniment with the Dapalam is curd…and a little rice.

 

 

 

 

Recipe Rating

  • (0 /5)
  • 0 ratings

,

Recipe
    Text size

Ingredients

  • Drumstick-4 cut into batons
  • Sweet potato- 150 gms cut into round chunks with the skin
  • bottle gourd-200 gms cut into large chunkc
  • Yellow pumpkin-200 gms cut into large squares with the skin
  • Small onions- a handful
  • Tomatoes-4 (country variety) quartered
  • Green chillies-3
  • Rice flour- 2 Tbsp
  • Tamarind- large lemon size ball
  • Water-4 C + 2C
  • Cumin powder-1 tsp
  • Coriander powder-1 tsp
  • Turmeric powder-2 tsp
  • Black pepper-1 tsp
  • Red chilli powder-1 tsp or to taste
  • Cumin seeds-1 tsp
  • Fenugreek seeds-1/2 tsp
  • Black urad (lentils)-1 tsp
  • Mustard seeds-1/2 tsp
  • Asafoetida(pure)-a pinch
  • Curry leaves- a few + a sprig
  • Cold pressed sesame oil-2 Tbsp
  • Salt to taste
  • Dry ginger powder- 1/2 tsp (optional)
  • Jaggery- (molasses)-2 Tbsp or to taste

Instructions

  1. This can be made in a deep bottom vessel or a pressure cooker. Soak the tamarind in the 4 C water and set aside until it turns pulpy.
  2. Heat oil in utensil of choice. Add the asafoetida. Add the mustard seeds.When it crackles, add the cumin, lentils, fenugreek and saute'. Add the curry leaves.
  3. Add the small onions and green chillies and saute' for a minute or two
  4. Add the tomatoes and mix.
  5. Add the prepared vegetables and mix well. Add salt and 2 C water and mix. Let it come to a boil. Cook until the vegetables are done. If using a pressure cooker close the lid and allow 1 whistle.Turn off and let the pressure release.
  6. Mix the jaggery and rice flour into the tamarind water and keep ready.
  7. Once the vegetables have cooked,add the tamarind water and mix well. Let it cook until it thickens slightly. Check seasoning.
  8. Add the dry ginger powder if using. Mix. Tear in some fresh curry leaves (I like doing that just before taking off the stove)
  9. The gravy needs to be liquidy but not too thin. I am told that a Dapalam does not usually include tomatoes but....Ramudu used them and therefore I do too. Serve hot with rice.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment