Pappu charu

How To Make Pappu charu

Pappu charu is a traditional Andhra recipe prepared mainly with toor dal and tamarind pulp without using any masala powders. This pappu charu is very easy to make and also easy to digest for everyone. This pappu charu goes well with potato fry.

Ingredients required:

Toor dal – 1 cup
Tamarind – 1 big lemon size
Red chili powder – ½ tablespoon
Turmeric powder – ¼ teaspoon
Oil – 1 tablespoon
Salt as per taste
Mustard seeds – ¼ teaspoon
Red chilies – 4
Garlic pods – 6
Cumin seeds – ¼ teaspoon
Onions – 3(small size)
Curry leaves – 2 bunches
Green chilies – 6(sliced)
Few Coriander leaves
Okra – 3
Tomatoes – 2(chopped)
Sweet potato – 1(small size, peeled and chopped)
Carrot – 1 (small size, sliced)

Preparation method:

Boil the toor dal until tenderized and mash it into a fine paste.
Now extract the tamarind pulp and keep it aside.
Take a pressure cooker; add mashed toor dal, tamarind pulp and mix them well.
Now add water as per needed and mix it well.
Then add salt as per taste, ¼ teaspoon of turmeric powder and ½ tablespoon of red chili powder.
Now slice the onions on four sides.
Then add all the vegetables one by one into the mixture and mix altogether.
Add water as per needed.
Now pressure cook for about 2 whistles on high flame and then switch off the stove.
Open the lid after the complete pressure goes out from the pressure cooker.
Now switch on the stove and heat a pan.
Add a tablespoon of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, when mustard seeds begin to splutter, add ¼ teaspoon of cumin seeds, mashed garlic pods, sliced red chilies and fry them for a minute.
Then add curry into the tempering and cover the pan.
Then stir it well and switch off the stove.
Now transfer the whole tempering into the pappu charu and mix all the ingredients once.
Let it come to boil again for 2 minutes on high flame by covering the cooker.
Then switch off the stove and transfer the pappu charu to a serving bowl.

                            Tasty, spicy and delicious pappu charu is ready

Serving suggestions:

Serve this pappu charu steaming hot along with the side assortment of plain rice or with papads, omelette or with idly in the morning breakfast.


If the pappu charu is too tangy then balance it with little bit of sugar.
You can add Asafoetida in the tempering process.

Nutrition facts:

Total fat – 2g
Sodium – 800mg
Total carbs – 29g
Protein – 9g

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