Pappu Charu

Pappu chaaru 

Andhra Style Pappu Charu Recepie is a fragrant and fiery Lentil Soup like side from Andhra Pradesh. Pappu implies Lentils and Chaaru implies Curry and this dish is consistently a piece of an Andhra thali feast. A basic arrangement there are numerous variations to make this with each home having their own technique. An ideal mix of fiery, tart dal, it tastes brilliant when presented with Steamed Rice, and ghee singed curd chilies as an afterthought. 

Prep in          Cooks in               Total time          Serves

15 mins           30 mins                  45 mins                 04 

Ingredients

1 cup Arhar dal (Split Toor Dal)

3 Green Chillies , or red dry chillies

10 cloves Garlic

1 Tomato , chopped

1 Onion , chopped

2 tablespoons Tamarind Paste

1/2 teaspoon Turmeric powder (Haldi)

Salt as per taste

For Tempering

2 tablespoons Ghee

6 Curry leaves

1 teaspoons Mustard seeds

1 pinch Asafoetida (hing) 

Preparation - Andhra Style Pappu Charu Recepie (Lentil Soup Style Curry)

To start making the Andhra Style Pappu Chaaru, first wash the dal altogether and splash it for 15 to 20 minutes. 

Add the dal, slashed tomatoes, cleaved onion, green chilies, 6 squashed garlic cloves, turmeric powder and 2 cups of water into a pressing factor cooker. 

Spot the pressing factor cooker on a high warmth and permit it to cook. At the point when you several whistles, turn the warmth to low and keep on cooking for a couple more whistles. The dal ought to be cooked alright to be crushed without any problem. After 4-5 whistles in all, turn the warmth off and permit the strain to deliver normally. 

At the point when you can lift the weight effectively and open the top of the pressing factor cooker, crush the cooked dal well utilizing a vegetable masher. 

Add tamarind mash, salt and the excess squashed garlic to this and 1 cup water and bubble it again till the crude tamarind smell disappears and the dal thickens. 

Taste the dal and change salt and tamarind levels if necessary. The chaaru ought to be tart, fiery and garlicy. 

For hardening, place a tadka scoop on the warmth. Add some ghee and warm it up. Add the mustard seeds and permit them to pop. 

Then, add asafoetida and curry leaves and permit them to splutter and fresh up. Pour the hardening over the chaaru and present with Steamed Rice and a bit of ghee.

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....