ANDHRA PAPPU

தமிழில் காண : கிளிக் 

Hi Everyone,

My sister makes this Andhra Pappu atleast 3 times a week , but it will be less spicy ,less tangy so I don't love it and never thought of trying it myself.

Recently one of my viewer friend Ms.Suganya asked me about this pappu as she tasted it once in Hyderabad and she gave me some hinds like it was spicy , tangy with green leaves and it was super tasty.Now I got tempted to try this pappu and asked my neighbour Andhra aunty , she gave me so many versions in pappu and this is one.

Actual pappu will be bright yellow in colour but at final stage I added some chilli powder so it changed to dull yellow.

The recipe is as below,

INGREDIENTS :

Toor dal – 1/2 cup.

Yellow moong dal – 1/2 cup.

Tomato – 2 nos.

Onion – 1 no.

Turmeric powder – 1/4 tsp.

Green chillies – 6 nos.

Cumin – 1/2 tsp.

Green leaves / Spinach – 2 cups.

Salt – as required.

Tamarind – 1” piece – 1 no.

Asafoetida – a pinch.

Ghee – 1 tsp.

Mustard – 1/4 tsp.

Curry leaves – a sprig.

Red chillies – 2 nos.

Coriander leaves – a bunch.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ?  PLS CLICK.

METHOD :

1. Chop onions , tomatoes , green chilles , green leaves to bigger pieces.Soak tamarind in warm water  for10 mins , extract the juice and discard the pulp.
   
2. Rinse toor dal and moong dal in water well .Add washed dals to cooker along with tomatoes , green chillies , onions , turmeric powder , cumin , add water to immerse level, close cooker and cook for 3 whistles.
   
   
3. When pressure subsides open the cooker ,mash the dal mixture till everything is mashed and mixed .
   
4. Add chopped green leaves and again cook for one whistle or even you can cook in open pot for 10 mins ( As cooker method is quick process I use to make in this way).
   
   
5. When done transfer the content to a open pot ,add tamarind juice , asafoetida , salt and give one boil ( for 5 mins ).Remove from flame.
6. Heat ghee in a pan , followed by mustard , curry leaves , red chilles and saute till chilles turn brown and add to pappu.
7. Finally garnish with coriander leaves , give a quick mix and serve hot.
   
   NOTES :

1. As green leaves required less time for boiling and over boiling will kill all the nutrients in green leaves so I add them once dals are boiled, for one whistle only.
2. Green chillies are the only source of spiciness here so be generous in adding green chillies.I added less chillies and finally to increase spiciness I added 1 tsp chilli powder which changed the pappu to dull yellow 😟so I changed the chillies ratio in recipe here.
   
   HAPPY COOKING!!