Andhra Pradesh Recipes
Dhapalam - This dish is made on festive occasions  
Serves 10

1 kg. vegetables (red pumpkin,
brinjals, drumsticks,
spinach, bhendi, yam),
1 tsp. turmeric
25 gm. jaggery 15 green chilies - slit lengthwise
25 gm. tamarind 1 cup rice
salt to taste  

For the seasoning
1 tbsp. oil a pinch asafoetida
1 tsp. mustard 2 - 3 red chilies
1/2 tsp. fenugreek Curry leaves

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 chilies 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 chilies and when fried pour over the dhapalam. If green coriander is available this too may be added to the dish at the begining


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