Dosakaya Pappu is a traditional dal or Pappu recipe made using dosakaya or yellow cucumber to be eaten with dal or roti. It is a thick dal made using dosakaya, onions, tomatoes, tamarind, green chillies and aromatic tempering.
In India down south many pappu recipes are made and with every vegetable a pappu recipe is made such as sorakaya pappu, beerakaya pappu, pappu charu, dal tadka recipe.
Every vegetable tastes good if made in the form of pappu or dal and this particular vegetable tastes yummy if made in the form of a pappu or pachadi which I have already shared as dosakaya pachadi or dosakaya chutney.
I would love to update with more of pappu recipes, rasam recipes and sambar recipes which form the main meals down south.
Dals can be made as one pot pressure cooked method or dals can also be made in other ways by adding tamarind pulp mainly called as sambar in south india.
Dosakaya is a common vegetable found commonly down south and it appears as a yellow round cucumber which is also called as budma in urdu.
In hyderabad this particular dish is also made by mixing it with meat and is a very popular combination among muslims household. But in andhra region or telangana region it is eaten by making it in the form of a thokku, pachadi or chutney in various ways...
Down south dal recipes or pappu recipes are incomplete without tempering commonly called as popu in telugu and the tadka actually lifts up the flavors of the dish.
The tempering is sometimes given with garlic flavors which gives a real taste to the pappu of any vegetable...
Below are the recipe details of dosakaya tomato Pappu or a dal made using the veggie in cooker.
Dosakaya Pappu Recipe Andhra, Dosakaya Tomato Pappu
For pressure cooking the dal:
- 2 dosakaya peeled cut into half, deseeded and cut into small cubes
- 2 cups toor dal/toovar dal/yellow dal
- ¾ teaspoon turmeric powder
- 1 teaspoon oil
- 3 to matoes chopped
- 1 onion chopped
- 4-5 slit green chillies
- 3 small pieces of tamarind
- 2-3 cups of water
For tempering the dal:
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 garlic cloves
- 1 small onion finely chopped
- 4-5 dried red chillies
- 5-6 curry leaves
- salt - to taste
- ½ teaspoon red chilli powder optional
For pressure cooking the dal:
- In a pressure cooker, add the toor dal, add dosakaya pieces, add water, add turmeric powder.
- Into it add chopped onion, chopped tomatoes, green chillies, tamarind pieces.
- Also add a teaspoon of oil into the dal mixture.
- Pressure cook the dal until it is perfectly cooked or for 3-4 whistles on medium flame.
- Reduce the steam.
Mash the dal:
- Add some salt, red chilli powder and mash the dal well.
For the tempering:
- In a tadka pan, add oil and heat it.
- Add cumin seeds, mustard seeds and allow them to pop up.
- Add garlic cloves and saute.
- Add chopped onions and cook till slight pinkish.
- Add the dried chillies and stir well for few seconds.
- Add curry leaves and let them crackle.
- Transfer the tadka all over the dal and mix.
- Serve the dal with rice, papad and chutney.
Thanks for posting these interesting recipes from Andhra and Telangana. Big fan of this blog. Just read the Dosakaya pappu recipe in its entirety and Missing in it was any mention of Dosakaya- how to prepare and add it to the dal (pappu) A line or two would help.
Peel the dosakaya, and add it to the dal while pressure cooking...Dal and dosakaya is pressure cooked together with onions and tomatoes, add add salt and mash and lastly give the tempering...Thank u so much for mentioning it...I have done the changes...hope it helps you now..