Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)
Andhra Style Pappu Charu Recipe is an aromatic and spicy Lentil Soup like side from Andhra Pradesh. Pappu means Lentils and Chaaru means Curry and this dish is always a part of a Andhra thali meal. A very simple preparation there are many variants to make this with every home having their own method. A perfect combination of spicy, tangy dal, it tastes heavenly when served with Steamed Rice, and ghee fried curd chillies on the side.
- 1 cup Arhar dal (Split Toor Dal)
- 3 Green Chillies , or red dry chillies
- 10 cloves Garlic
- 1 Tomato , chopped
- 1 Onion , chopped
- 2 tablespoons Tamarind Paste
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste For Tempering
- 2 tablespoons Ghee
- 6 Curry leaves
- 1 teaspoons Mustard seeds
- 1 pinch Asafoetida (hing)
How to make Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)
To begin making the Andhra Style Pappu Chaaru, first wash the dal thoroughly and soak it for 15 to 20 minutes.
Add the dal, chopped tomatoes, chopped onion, green chillies, 6 crushed garlic cloves, turmeric powder and 2 cups of water into a pressure cooker.
Place the pressure cooker on a high heat and allow it to cook. When you hear a couple of whistles, turn the heat to low and continue to cook for a couple more whistles. The dal should be cooked well enough to be mashed easily. After 4-5 whistles in all, turn the heat off and allow the pressure to release naturally.
When you are able to lift the weight easily and open the lid of the pressure cooker, mash the cooked dal well using a vegetable masher.
Add tamarind pulp, salt and the remaining crushed garlic to this and 1 cup water and boil it again till the raw tamarind smell vanishes and the dal thickens.
Taste the dal and adjust salt and tamarind levels if needed. The chaaru should be tangy, spicy and garlicy.
For tempering, place a tadka ladle on the heat. Add some gheeand warm it up. Add the mustard seeds and allow them to crackle.
Next, add asafoetida and curry leaves and allow them to splutter and crisp up. Pour the tempering over the chaaru and serve with Steamed Rice and a dollop of ghee.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.