Dhapalam - This dish is made on festive occasions
Serves 10
| Ingredients | |
|---|---|
| 1 kg. vegetables (red pumpkin,brinjals, drumsticks,spinach, bhendi, yam) | 1 tsp. turmeric |
| 25 gm. jaggery | 15 green chillies - slit lengthwise |
| 25 gm. tamarind | 1 cup rice |
| salt to taste | |
For the seasoning
| Ingredients | |
|---|---|
| 1 tbsp. oil | a pinch asafoetida |
| 1 tsp. mustard | 2 - 3 red chillies |
| 1/2 tsp. fenugreek | Curry leaves |
Method
- Cut the vegetables and cook in a large vessel with salt, turmeric and four cups of water.
- Extract juice from the tamarind after soaking in a cup of water and add to the cooked vegetables; add the green chillies and the jaggery also.
- Let the mixture cook well, when the vegetables are ready, mix the rice flour in a cup of water add to the vegetables and stir.
- When the flour has cooked, remove from heat and season.
- Heat oil. Add mustard, fenugreek, asafoetida, red chillies and when fried pour over the dhapalam.
- If green coriander is available this too may be added to the dish at the begining.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 114 | Carotene (μg) | 1179.3 |
| Protein (g) | 3.15 | Vitamin C (mg) | 20.0 |
| Carbohydrate (g) | 21.12 | Mg (mg) | 53.85 |
| Fat (g) | 1.80 | Na (mg) | 15.1 |
| Fibre (g) | 1.82 | K (mg) | 192 |
| Minerals (g) | 1.39 | Mn (mg) | 0.36 |
| Calcium (mg) | 51.35 | Zn (mg) | 0.47 |
| Phosphorus (mg) | 65.75 | Cr (mg) | 0.014 |
| Iron (mg) | 1.58 | ||