Pappu Charu Andhra Style / Indian Lentil Soup

Pappu Charu Andhra Style V1n2Sitting down and enjoying mom’s food in India without having to cook, click and most importantly, finding an answer to the routine question…What’s for dinner??? It’s such an amazing feeling though I know that amma is having tough time finding answer to the same question notsure.  Btw….did I tell you I’m in India for a holiday??.. I had decided not to blog but today I just sat down to clean up my laptop while chatting with family. In the process, I found photos for a few recipes, of which Pappu Charu Andhra Style caught my attention…..I usually have a back up of a few recipes. It was a coincidence that somebody had recently asked me if I had a recipe for Pappu Charu Andhra Style on my blog. It was then I realised I haven’t posted this recipe but was always under the impression that I had posted it.

Off late, I have been travelling a lot and this gives me such a guilt feeling because I don’t find time to blog. It’s almost a week since I posted and hence I decided to take out some time to post this wonderful recipe for Pappu Charu Andhra Style. This way, I can enjoy my trip to Papikondalu and Badrachalam to the fullest. Yes!!…We are going on a family trip for 3 days leaving tomorrow and I’m so excited 🙂

Pappu Charu Andhra Style is a very comforting and easy to make traditional lentil soup recipe. This is a cross between rasam and sambar or it can be also called a diluted version of sambar, but doesn’t have the special spices typical for sambar in it. You can include any veggies of your choice but my favourite is with drumstick and full onions. I also like to include okra.  The onions cooked in tamarind water and lentils give a unique taste to the sambar and the tender drumsticks spread a distinct flavour across the dish. You can also make pappu charu with other lentils…check out the recipe with moong dal from blog- Pesara Pappu Charu.

Pappu Charu Andhra Style V2

Pappu Charu Andhra Style has many admirers and die-hard fans, my son being on top of the list. When you get to know the real taste of pappu chaaru, you will know why anyone can adore this darling dish. All said and done, it is quite tricky to recreate the same taste each time you make…including me!! There are many variants to make this with every home having their own method.

A perfect combination of spicy, tangy dal, it tastes heavenly when served with Steamed Rice and pappad,any dry vegetable fries, Non-vegetarian fries or even a simple omelette will do the job.

The important ingredient here is the garlic gloves which render most of the flavour to the dish. If you don’t favour garlic, you can go ahead and skip it. But the flavour does get affected. It is really garlicky and delicious!

Btw…do excuse me for this quick post…first time hitting the publish button with just 2 revisions notsure.

Off to the recipe for Pappu Charu Andhra Style!!
Pappu Charu Andhra Style V3

 

 

 

Step-by-Step process in making Pappu Charu Andhra Style:

 

  • Grab all the ingredients and chop tomatoes and coriander. Slit green chillies lengthwise.
  • Soak tamarind in 1 cup water, microwave for a minute and extract juice. Discard the pulp.
  • Peel onions and drumsticks and set aside. Pick one inch diameter onions and preferably uniform in size so that there will not be any difference in cooking time.

step1

  • Pressure cook lentils/dal till smooth. I usually use 1 cup of water for ½ cup of dal and pressure cook for 2 whistles on a medium heat and then simmer for 5 minutes over low heat. Turn off the heat.
  • When the pressure subsides, open the lid and mash well.

step2

  • Take chopped tomatoes, coriander and curry leaves in a bowl and crush them well together using your hand or in a blender.
  • To this add turmeric powder and red chilli powder.

step3

  • Now add slit green chillies, peeled whole onions and drumstick pieces.
  • Transfer this mixture to the mashed dal along with salt.

step4step5

  • To this add tamarind extract, required water and mix well. The quantity of water depends on the desired consistency you wish to have. Basically Pappu Charu shouldn’t be too thick like sambar nor too runny like rasam, it should be in between. Just make sure to balance the tang, spice and salt.
  • Close the lid of the pressure cooker again and cook over medium heat for one whistle. Turn off the heat.
  • Open the lid once the pressure subsides.

step6NOTE:

  • You can also cook Pappu Charu Andhra Style in a vessel by boiling the contents generic celebrex 200mg price till the onions and drumsticks get cooked. But this is time consuming and takes longer. By using the pressure cooker method, you can save time and energy.
Tempering for Pappu Charu Andhra Style:

 

  • Crush or chop garlic pods.
  • Heat oil/ghee in a small pan over medium heat and add garlic.
  • Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds.
  • When mustard seeds splutter, add a pinch of asafoetida.
  • Now turn off the heat and add curry leaves.
  • Transfer the tempering to the pappu charu and mix well.

step7

  • Garnish with coriander and serve Pappu Charu Andhra Style with hot steamed rice and ghee along with pappad, vodiyalu, any dry vegetable fries, Non-vegetarian fries or an omelette.

Pappu Charu Andhra Style V4

Pappu Charu Andhra Style V5

5.0 from 1 reviews
Pappu Charu Andhra Style / Indian Lentil Soup
 
Prep time
Cook time
Total time
 
Pappu Charu Andhra Style is a diluted version of sambar and a perfect combination of spicy, tangy dal to relish and tickle your taste buds.
posted by:
Recipe type: Side dish
Cuisine: South Indian
Serves: 6 to 8
Ingredients
  • 1 cup Tur dal
  • 2 cups water to boil dal
  • 2 ripe tomatoes, finely chopped
  • ¼ cup Coriander, roughly chopped
  • A sprig of curry leaves
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 2 green chillies, slit lengthwise
  • 4 to 6 small sized onions, peeled
  • 2 drumsticks, peeled and cut into 2 inch pieces
  • Gosseberry size tamarind, soaked in water and extract pulp
  • 3 to 4 cups water to get the desired consistency for pappu charu
  • Required salt
  • For the Tempering:
  • 1 to 2 Tablespoons oil or Ghee
  • 3 to 4 garlic pods crushed or chopped
  • 2 Dry red chillies
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • A sprig of curry leaves
  • Other Ingredients:
  • 1 teaspoon sugar
  • 2 Tablespoons, finely chopped coriander for garnish
Directions
  1. Pressure cook lentils/dal with water over medium high heat for 2 till smooth. Pressure cook for 2 whistles on a medium heat and then simmer for 5 minutes over low heat. Turn off the heat.
  2. When the pressure subsides, open the lid and mash well.
  3. Take chopped tomatoes, coriander and curry leaves in a bowl and crush them well together using your hand or in a blender.
  4. To this add turmeric powder and red chilli powder.
  5. Now add slit green chillies, peeled whole onions and drumstick pieces.
  6. Transfer this mixture to the mashed dal along with salt.
  7. To this add tamarind extract, required water (3 to 4 cups) and mix well. The quantity of water depends on the desired consistency you wish to have.
  8. Close the lid of the pressure cooker again and cook over medium heat for one whistle. Turn off the heat.
  9. Open the lid once the pressure subsides.
  10. For the tempering:
  11. Crush or chop garlic pods. Heat oil/ghee in a small pan over medium heat and add garlic. Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds. When mustard seeds splutter, add a pinch of asafoetida. Now turn off the heat and add curry leaves. Transfer the tempering to the pappu charu and mix well.
  12. Garnish with coriander and serve with hot steamed rice and ghee along with pappad, vodiyalu, any dry vegetable fries, Non-vegetarian fries or an omelette.
My Notes
1. Adjust spice and tang to suit your taste.
2. The consistency shouldn't be too thick like sambar nor too runny like rasam, it should be in between.
3. Make sure to balance the tang, spice and salt.
4. You can also cook Pappu Charu in a vessel by boiling the contents till the onions and drumsticks get cooked. But this is time consuming and takes longer. By using the pressure cooker method, you can save time and energy.
5. You can also use other vegetables of your choice but I usually make with onions, drumsticks, okra/bhindi or a combination of these.

 

Pappu Charu Andhra Style V6

Pappu Charu Andhra Style V7

 

 

Happy Cooking 🙂

Cheers!!!

Padma

 

 

14 Comments:

  1. Healthy one; loved the presentation too..

  2. Healthy & a different soup…………..lovely step by step pictures.

  3. This looks like a crisscross between sambar and rasam like Kanak said… beautifully presented, and so flavorful! So apt to drive away the flu blues…

  4. That’s of course tempting lentil soup dear.. Looks so tempting.. 🙂

  5. Lovely presentation and delicious recipe dear!

  6. Always a fav. More so for the drumsticks which are now hard to come by at my place.

  7. In between sambar and rasam…I love the consistency. As usual, beautifully presented.

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