Pappu charu is a complete Andhra recipe, a good accompaniment to hot piping rice. I have learned it from my friends. They normally add all other vegetable like carrot, okra, baingan etc., also, but I prefer to add only onion and garlic. We need to make a special powder for this. It is called sambar karam. Of course that can used in other curries. Those who taught me use it in other curries also.
Preparation Time: 10 mins
Cooking Time: 10 mins
Recipe Category: Side Dish for Rice
Recipe Cuisine: Andhra
Serves: 4 people
Ingredients:
- Onion - 1 Big
- Garlic Cloves - 10 to 15
- Tamarind Juice - 1 cup
- Toor Dal / Lentils - 1 cup
- Salt - to taste
- Turmeric Powder - 1 tsp
- Red Chilli Powder - 1 tbsp
- Saambaar Kaaraam - 1 tbsp
- Mustard Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Red Chilli - 1
- Curry Leaves - 5 to 7
- Oil - 1 tbsp
Procedure:
- Soak tamarind in water for half an hour and squeeze juice out of it.
- Pressure cook toor dal for three whistles and mash it and keep it aside.
- Chop onions, peel garlic.
- Heat oil in a pressure cooker, add mustard seeds, cumin seeds, red chilli and curry leaves.
- Add garlic, fry for a while.
- Add onions and fry for a while.
- Once onions turn translucent pour tamarind juice.
- Add salt and turmeric powder. Pressure cook it for two whistles.
- Once cooled add saambaar kaaraam and red chilli powder.
- Allow it to boil, add toor dal.
- Allow it to rolling boil for two minutes.
- Serve hot spicy pappu charu with hot piping rice.
yummy
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