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
Ingredients
1 tbsp. oil
a pinch asafoetida
1 tsp. mustard
2 - 3 red chilies
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 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
