Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)

December 29, 2016

0

14430


Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)
Time:Prep: 16 M|Cook: 30 M|Total: 46 M
Makes:4 Servings
Meal:Lunch
Cuisine:Andhra

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.

You can also try these other lentil-based Indian curries for a thali meal like, Hyderabadi Khatti Dal, Maharashtrian Dal Vangi and South Indian Molagooshyam.


Ingredients

For Tempering

    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
    2 tablespoons Ghee
    6 Curry leaves
    1 teaspoons Mustard seeds (Rai/ Kadugu)
    1 pinch Asafoetida (hing)

Instructions for Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)

    1

    To begin making the Andhra Style Pappu Chaaru, first wash the dal thoroughly and soak it for 15 to 20 minutes.

    2

    Add the dal, chopped tomatoes, chopped onion, green chillies, 6 crushed garlic cloves, turmeric powder and 2 cups of water into a pressure cooker.

    3

    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.

    4

    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.

    5

    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.

    6

    Taste the dal and adjust salt and tamarind levels if needed. The chaaru should be tangy, spicy and garlicy.

    7

    For tempering, place a tadka ladle on the heat. Add some gheeand warm it up. Add the mustard seeds and allow them to crackle.

    8

    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.



More Recipes from Rasam Recipes

Murungai Keerai Rasam

4250

Mysore Style Avarekalu Rasam

6780

Paruppu Urundai Rasam

2433

Beetroot Garlic Lemon Rasam

1771

Andhra Style Vendakaya Charu

2651

Hunase Saaru

1562

South Indian Athirasam

3210

Nellikai Rasam

3713

Udupi Style Alsande Kayi Saaru

1529

Lemon Thyme Rasam

1246

Pineapple Rasam

6472

Orange Rasam

3860

Karnataka Style Bassaru

14509

Tuna Rasam Bhaji

909

Murungai Keerai Thanni Saaru -Drumstick Leaves Soup

3359

Kongunadu Kathirikai Rasam

1256

Hurali Saaru

12208

Kollu Rasam

7078

Karnataka Style Avarekalu Huli Saru

16838

Konkani Style Kotte Saaru/Halasina Bijada Saru -Jackfruit Seed Rasam

2460

Andhra Style Pachi Pulusu -Raw Tamarind Rasam

22191

Andhra Style Majjige Saaru/Salla Charu

1472

Kabuli Chana Rasam

1895

Chettinad Rasam Powder

5773


Comments(0)

Loading comments...