pappu charu
Jun 8th, 2006 | By Sowjanya | Category: All Recipes, Soups & Stews, Veg - RecipesIngredients
Kandipappu (toor dal) – 1 cup
tomato – 1 ( cut into cubes)
okra (bendakaya) – cut into 2 inch size pieces
onions – 2 (cut length wise)
green chillies – 6 (slit length wise)
tamarind – 1 big lemon size. (soak in 2 cups of water and extract the pulp)
oil – 2 tb sps
turmeric – 1 tsp
salt to taste.
sugar – 1 tb sp (optional)
for seasoning
mustard seeds – 1 tsp
jeera – 1 tsp
red chillies – 4
curry leaves – 2 sprigs
garlic – 3 cloves (cut into small pieces or crush them)
chopped coriander to garnish.
Preparation
1. Pressure cook kandipappu with 2 cups of water till 3-4 whistles and mash it smooth. Set aside.
2. In a separate sauce pan add 1 cup of water, brinjal, onions, okra, tomato, green chillies, curry leaves and on medium heat cook till the vegetables turn soft. This would take around 15-20 mts.
3. Add, mashed dal, tamarind juice, salt, sugar,turmeric powder and allow to boil in low flame for 15 mts. Adjust tamarind juice and salt according to taste while cooking.
4. For the tadka/popu, heat 2 tb sps of oil in a pan. Add crushed garlic, mustard seeds, jeera, red chillies, curry leaves and allow them to splutter. Add this seasoning to pappu charu. Allow to cook for 3 more minutes, garnish with coriander and serve hot with rice.
pappu charu with vankaya vepudu
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Hi!Im new to your blog,you have some yummy recipes especially the Andhra chicken recipe!
All the best for your blog!
Thota,
Your pappu charu looks delicious. My fav is pappu pulusu (that’s how its called at home)
Hi,
Meeru cheppinatle chesaanu, pappu chaaru adirindi. Thanks for your recipe.
-prasanna
hi!
This is recipe is great,i love it
thank for giving such great recipe.
nazia
Hey…..the keywords ‘pappu chaaru’ in google brought me here.wonderful photographs and easy recipe 🙂
thanks 🙂
Thanks a lot sumitha, sailaja, anon.,nazia, and sree.
Sailu, even we call the same (pappu pulusu) at my moms place.
Hi, thanks a lot for your recipe……meeru cheppinatlu chesanu pappucharu chala tasty ga wachindi……I became an expert in pappucharu now……. Once again thank you
Thanks anon.
hi mee pappu charu recipe simple ga bagundi….
meeku gutthi vankaya kuura recipe unte please publish cheyyaru….
Hi Kavitha,
Thanks for dropping by. I have blogged gutti vankaya kura earlier. Pls select the recipe from the drop down box on the right or type your search in the google custom search box provided in my blog.
Hi kavitha,
On a serious note i wouldn’t waste time on leaving comments but this is the best recipe out of 100s I hav seen thank you
Thanks for those nice words suneel. On that note I’d like to add that my name is not kavitha but sowjanya.
Pretty nice receipe and one of the simplest… This is the first time i tried it out and its really good.
Thanks for the nice post. Hope we get many more typical andhra dishes (great fan of Andhra food!!!!)
kudos
Thanks Anon for trying the recipe. Would surely look forward for more comments from you. Do try my other recipes too. Am on a long break these days. Will be back soon with more recipes.
hello! thanks for the recipe ! could you pls temme the amount of the water needed to pressure cook the kandipappu.. it’ll better if u give the timings too…
actually i tried the same but it ended with a mess:(… i guess i overcooked…nevermind i’ll try it again
thanks !
kesav
kesav,
Apologise for the typo. I’ve updated the recipe as requested. Pls try and lemme know how it turned up. Pls feel free to mail me at mommyskithcen@gmail.com if you need any help. I’d be glad to assist you.
tried the recipe today and it came out very well. thank you for posting it. my mom used to make this in my childhood and i hit the right spot for the recipe. 🙂
thanks
rajesh
Thanks for dropping by rajesh. Good to hear the dish turned out well. Pls feel free to mail me or post a comment if you need any help.
Thankyou so much for the recipe. My whole family loved pappu charu.
anon,
Thanks for trying out the recipe. happy to hear from you.
first ma waaru dining table mida kurchuni lechey mundu epudu edupu idi bagaledu adi bagaledu ani now thanks sanjeev agar ap na hotey toh mai life long mere pati ku khush ni krsakti ab toh bhojheshu maata bhi hogayi thanks a lot
Tasneem,
Thank you so much for your nice words. I’m glad to hear from u. By the way I’m sowjanya and not sanjeev.
Hi Sowjanya,
I have great passion in cooking and when i googled “Pappu charu”, got me to your blog. Receipe and pictures sound very interesting. Could you please let me know what is the difference between sambar and Pappu charu as never tasted or tried pappu charu before?
Thank you,
Dhana
Dhana,
Thanks for dropping by my blog. Pappu charu and sambhar look similar but
– sambhar powder is not used in pappu charu.
– Apart from this major difference, pappu charu is made like thick stew while sambhar is thinner. This is because the amount of dal used in pappu charu is slightly more than what we use in sambhar.
– grated coconut is used in sambhar while not in pappu charu.
Hope that helps. Feel free to mail me to mommyskitchen@gmail.com.
hi sowjanya
i tried out this recipe .it tasted good…but it turned out to be very thick,it was almost like dal…may be i should have added little extra water while boiling…. can u post the recipe for pachi pulusu also my husband often asks me .
any ways thanks for the recipe 😀
Ananya,
Yeah adding a little water helps. Since dal tends to turn thick so easily adding water till the desired consistency is reached is a nice way. Most of the times even after refrigerating dishes like sambhar, dal, pulusu turn little thick when compared to what we have seen right after turning off the stove.
When you are adding more water make sure you also check the taste after it. May be you need to adjust tamarind juice, salt also.
Hi,
I exactly followed your method, my pappucharu rocks, thanq.
hi sowjanya,
pappucharu super andi. i ate for almost 5 days thank you so much