Pappu charu is a basic simple lentil samba from Andhra cuisine. Preparations is mostly similar with regular sambar but made this without any vegetables. you can prepare this some vegetables too. traditionally it can be prepared with only red chilli powder but here i use sambar powder to enrich the taste. toor dal is the main ingredient, in some places it can be prepare with moong dal alone or use both the dals. consistency of this recipe is not just like either sambar nor rasam. It could be in medium consistency. if I get bored with kitchen work, I prepare this with lots of small onion and some drumsticks. I’ll make use this sambar for breakfast and lunch too. If we have any idea to start feed sambar for toddlers this will be best option. it can go with Idli, dosa and steam rice with ghee. simple pappad or pickle is enough for this pappu charu / saaru.
Pappu charu is a popular South Indian dish that is loved for its tangy and spicy flavor. Made with lentils, tamarind, and a variety of spices, pappu charu is a wholesome and nutritious dish that is often served as a main course with rice or roti. The dish is prepared by cooking toor dal (pigeon peas) in a tamarind-based broth, along with a variety of vegetables and spices, which gives it a distinct and complex flavor. Pappu charu is a comforting and hearty dish that is perfect for any occasion, and our recipe makes it easy to prepare this delicious and authentic South Indian dish in the comfort of your own home.
Watch step by step procedures of paruppu kulambu / pappu charu.
Pappu Charu Recipe | Paruppu Kulambu Recipe
Ingredients
Instructions
-
To pressure cook, wash and take toor dal.
-
Add slitted green and red chillies.
-
Add chopped tomatoes.
-
Add turmeric powder and enough water cook.
-
Add little bit of oil.
-
Pressure cooks all for 3 whistles in medium flame.
-
Wait till pressure released naturally then open the lid.
-
Mash dal completely with smasher and keep aside.
-
To tempering, heat oil.
-
Add mustard seeds, once start splutters add split urad dal.
-
Add toor dal and dry red chilli allow them all to splutter and turn golden brown.
-
Add roughly crushed garlic and asafoetida toss till garlic turn slight brown.
-
Add chopped shallots and curry leaves toss well.
-
Sauté till all get cooked well.
-
Add sambar powder or red chilli powder toss till raw smell goes off.
-
Filter tamarind water and add in to it.
-
Allow to boil till raw smell goes off and add required salt.
-
Add mashed dal and enough water to reach required consistency.
-
Garnish with chopped fresh curry leaves and coriander leaves.
-
Boil for 5 minutes in low flame.
-
Tasty Andra style pappu saaru is ready for serving.
Note
- In hot summer season use moong dal to this recipe and add frequently to cool our body.
- If you don’t want any sambar or red chilli powder add only green and red chillies.
