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Pappu Charu/ Pappu Plusu/Toor dal soup

Monday, November 23, 2009

Pappu Charu is a common dish in Andhra region. This soup is slightly different from sambar, another traditional soup in south part of India.. Pappu charu/ pappu pulusu, is made of dal, tamrind, veggies n tempering. But for sambar  the whole process is same except adding the sambar powder.
My mom used to prepare in large batches, so that we can have it at least for 2 days.. Served with hot rice, ghee n vadiyalu or papads, this dish leaves us in heaven..
We can use lots of veggies in pappu charu. Drumsticks, bottle gourd, okra are main veggies for pappu charu.  It goes well with fry's. Main combination's in my house for pappu charu are- potato fry, tindora fry, okra... wat not, everything goes well with this soup..
My favorite ingredient in pappu charu is onion. I rush for them when it is done. They are so tasty that jus melt in your mouth. I like when onions when they are in shape.

Source: Own
Preparation time: 15mins
Cooking time 20 mins


Ingredients:
Toor dal: 1cup
Tamarind: 2tbsp paste or big lemon sized soaked in hot water
Onion: 3-4, small, halved, Keep ends intact
Tomato: 1, diced
Carrot: 1 sliced
Green chili: 5-6, sliced length wise
U can use any kind of veggies like radish, okra, egg plant, beans, drumsticks,bottle gourd...
Chili powder: 1tsp
Salt: To taste
Coriander powder: 1tsp
Turmeric: 1tsp




For Tempering
Oil: 2tbsp
Mustard seeds: 2tsp
Cumin seeds: 2tsp
Urad dal: 1tsp
Red chili: 2-3
Garlic cloves: 3-4
Curry leaves: 2 springs
Hing/ asafeotida: pinch
Ghee/butter: 2tsp

Preparation:
1) In a pressure cooker,. cook dal with 3 cups of water for 3-4 whistles(depend son cooker). Mash it with spatula.
2) After releasing pressure, add tamarind, turmeric, red chili powder, coriander powder n salt and mix it. Now add vegetables n 1tsp oil. Add 3-4 cups water (Dont make it like rasam or too lightt. The consintency of charu should be like thick buttermilk. U should leave at least 3inch below the level of cooker, so that when u cook it doesn't over flow).




3) Cook for 10 mins, covered without putting whistle on medium heat.
4) Now reduce the heat to slow n remove the cover.
5) Now, on medium heat cook for another 10mins or until onions are tender
6) In a pan, heat oil n add red chillies. Fry for 30secs. Add urda dal, hing n fry for 30secs .
Now add, mustard seeds. Let them splutter n add cumin seeds. Add curry leaves n garlic pods. Fry for 30secs.
7) Transfer it to boiling soup n reduce the heat n cook for 2 mins. Adjust chili powder n salt to your taste.
8)  Garnish with cilantro.

Enjoy with hot rice or idli, dosa...

       Pappu charu with rice n potato fry..

1 comments:

my kitchen November 23, 2009 at 7:23 PM  

Pappu charu makes me appetizing

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