This month we are starting a mega marathon & it will go on for this whole month. We started off with "Andhra Pradesh", which is also my home state & was juggling on which recipe I should choose.
Pappu Charu or Pappu saru is a well know andhra house hold dish. It is slightly different from the rasam we make. This dish is filled with dal, veggies & spices, which bring out a unique flavor to the dish. This dish basically doesn't need any powders to flavor it but my mom add's a little of rasam powder & it sure does it's magic in this dish.
Ingredients
1/4Cup toor dal
1Cup water
1Small onion sliced
2Tomatoes chopped
2Green chili's sliced
1Drumstick cut equally
1/4Tsp turmeric
1Tsp chili powder
1Tbs tamarind pulp
2&1/2Cups water
1/2Tsp sugar
1Tsp rasam powder
1Tbs oil
Salt to taste
Few curry leaves
Seasoning
1Tbs oil
1Tsp mustard
1Tsp Jeera
2Red chili's broken equally
1/4 Tsp Hing / Asafetida
2Garlic cloves chopped
Directions
- Wash toor dal with lots of water. Take toor dal & drumsticks in a pressure cooker and add 1cup water. Cook it for 2 whistles & switch off heat.
- Heat a deep bottomed vessel with oil. To that add cooked dal, onions, tomatoes, green chili's, chili powder, sugar, salt, turmeric, rasam powder , curry leaves & tamarind pulp to vessel along with 2&1/2cups water. Adjust taste if needed. Mix it well & bring it to boil.
- Cook on low heat for 15mins or until onions & tomatoes are soft. Switch off heat & rasam is ready.
- Heat a small pan with 1tbs oil. Once it is hot add jeera, mustard, garlic & red chili's. Once the mustards start jumping add hing & switch off heat.
- Mix the seasoning with rasam.
- Serve with rice, dollop ghee & few papads.
Note:
- Remove green chili's from the recipe to reduce the spice level.
- While seasoning you can add both garlic & hing or just any one of those.
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