The Melody of Mealtime Joy
Dappalam is a thick lentil stew enriched with a variety of mixed vegetables, combining all six tastes: sweet, sour, salty, spicy, astringent, and bitter. This combination results in a nutritionally balanced dish that is both wholesome and satisfying.
The flavours in food derive from its vitamins, minerals, and phytochemicals. For instance, the bitterness of bitter gourd comes from cucurbitacin glycosides, which help regulate blood sugar and reduce obesity. Turmeric’s astringent quality is due to curcumin, which is known for its therapeutic value. Ayurveda teaches that balanced health relies on these six flavours in our daily diet, highlighting the close link between taste and health.
Dappalam brings together many flavours into a single experience. In Telugu households, it is regarded as auspicious and is often prepared for festivals and gatherings. The existence of a village named Dappalampadu and the use of Dappalam as a surname demonstrate its deep cultural significance.
The name “Dappalam” is firmly rooted in Telugu tradition. It is more than just a dish; it symbolises balance and abundance on the plate. The word “dappa” in Telugu, Tamil, Kannada, and Tulu means “thick” or “dense.” Since this Dappalam is cooked to be thick and hearty, filled generously with chunks of vegetables, it has earned its name. The Kannada and Tamil people call it Kadambam, a term derived from the Sanskrit word Kadamba or Kadambakam, which means “mixture.” While others may describe it as a “mixed vegetable soup” or “thick soup,”
One good serving of Dappalam can replace a hundred elaborate dishes. A simple meal consisting of curry, dal, pickle, Dappalam, and curd can be considered an executive lunch, the ideal daily fare. Within Dappalam, you will find lentils, vegetables, neem flowers, curry leaves, and even pieces of bitter gourd. Packed with dietary fibre, proteins, and the complete array of six tastes, including astringency and bitterness, it becomes a wholesome, health-giving dish.
The medieval poet Srinatha referred to the act of eating as “bhujikriya.” However, dining is more than just consumption; it is the melody of our lives. In this context, Dappalam provides the rhythm to that melody, the primordial Adi tala of our culinary experience.
– Dr. G. V. Purnachand
