Pappu charu recipe is yet again another delicious recipe from andhra cuisine and ‘pappu’ is dal or lentils and ‘charu’ is a tangy flavored thin consistency pulp cooked with dal goes very well with aloo fry or potato fry, bendakaya fry, carrot fry, karela fry or kakarakaya fry…
Related Charu or dal recipes listed below:
Tomato Charu Recipe South Indian Style, mango dal or mamidikaya pappu, tomato pappu, gongura pappu, beerakaya pappu, sorakaya pappu, dosakaya pappu, masoor dal, methi dal, palak dal, dal tadka recipe.
This charu is commonly made in andhra pradesh state and it is like an everyday dal recipe made here and its a wonderful recipe and goes well with side dishes like chutneys, pickles, papad, omelette and veg stir fries. Charu is sometimes referred to as pulusu too…
It is not a thick dal but has a very thin consistency with a tangy flavor and the pappu charu is almost similar to hyderabadi khatti dal but different people make in different ways here.
The recipe is mainly made with tomatoes, lentils or it is called as kandi pappu in telugu, tamarind extract and an aromatic tempering and these four ingredients can be cooked in different ways and finally combined together to make a delicious pappu charu recipe.
Staying in hyderabad and also surrounded by people from different backgrounds I got to understand the food culture of andhra pradesh to certain extent and bringing in the best recipes to my blog readers.
Andhra cuisine is as amazing as any other cuisine and the main reason to write Indian recipes for my blog was I got very attracted to food cultures across India be it hyderabadi, andhra, south indian, punjabi, maharashtrian etc…
The tadka in this recipe too plays a major role and the pappu charu gives an aromatic flavor after a wonderful tadka. In every tadka I don’t use asafoetida or hing and I give tadka leaving that ingredient but it can be used if one prefers.
Recipe of Pappu Charu Below:
Pappu Charu Recipe Andhra Style or Dal Rasam
To tenderize the dal:
- 1 cup toor dal/toovar dal/yellow lentils
- 3-4 medium size tomatoes chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp oil
- 1 1/2 cups water approx...
To boil the dal:
- 1 medium lemon size tamarind extracted pulp
- 1 medium size onion finely sliced
- salt -to taste
- 3-4 curry leaves
- 1 tbsp coriander leaves
- 1 tsp coriander seeds powder
- 1 tsp black pepper corn powder
- 1 tbsp rasam powder optional
For the tempering:
- 2 tbsp oil
- 1/2 tsp urad dal split black gram
- 1/2 tsp chana dal chick pea gram/bengal gram
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tbsp very finely chopped garlic
- 2-3 slit green chillies
- 6-7 curry leaves
- 3-4 dried red chillies
To cook the dal:
- Firstly, take a pressure cooker, into it add toor dal, add chopped tomatoes, add turmeric powder, red chilli powder.
- Also add oil, add about one and a half cups of water and pressure cook until dal is well tenderized or pressure cook for about 4-5 whistles on medium flame.
- Reduce the steam, add salt and mash the dal into a fine paste.
To boil the dal:
- To the mashed dal, add the extracted tamarind pulp and keep stirring while adding the pulp.
- Add water as per requirement.
- Add spices such as curry leaves, coriander leaves, coriander seeds powder, black pepper corn powder, rasam powder, salt if required, sliced onions.
- Bring the whole mixed mixture of dal and tamarind pulp to a boil on low flame.
For the tadka:
- Take a tadka pan, add oil and heat it.
- Add mustard seeds and let them splutter.
- Add cumin seeds, add urad dal, chana dal and stir it.
- Add very finely chopped garlic and saute.
- Add slit green chillies, add dried red chillies and saute for few seconds.
- Add curry leaves and let them crackle.
- Stir the tadka well.
- Transfer the whole tadka into the boiled dal.
- Pappu Charu is ready to be served!!!
2.Adding rasam powder is totally optional but if one wishes to add, then go ahead as it gives good taste with rasam powder too but can be skipped if it is not available.
2.If the dal rasam is too tangy then balance it by adding very few sugar crystals to balance the tangy taste.