Andhra Pradesh Dhapalam

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 chillies - 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 chillies
1/2 tsp. fenugreek Curry leaves


  1. Cut the vegetables and cook in a large vessel with salt, turmeric and four cups of water.
  2. 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.
  3. 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.
  4. When the flour has cooked, remove from heat and season.
  5. Heat oil. Add mustard, fenugreek, asafoetida, red chillies and when fried pour over the dhapalam.
  6. 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