Go Back
Print Recipe

Pappu Charu Andhra Style | Andhra Sambar Recipe

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast / Lunch / Dinner, Side Dish
Cuisine: South Indian
Keyword: Pappu Charu, Andhra Style Sambar, Sambar
Author: Padma Veeranki

Ingredients

  • 1 Cup Tur dal
  • 2 Cups Water to cook dal
  • 1 Tomato Roughly Chopped
  • ¼ Cup Coriander Roughly Chopped
  • A sprig of curry leaves
  • ¼ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 2 Green Chillies Slit
  • 4 to 6 Small sized onions Peeled
  • 1 drumstick Peeled & cut into 2 inch pieces
  • Lemon size tamarind soaked in water & extract pulp
  • 3 to 4 Cups Water For desired consistency
  • Required Salt
  • 1 tsp Sugar or Jaggery

For the Tempering:

  • 1 tbsp Oil or Ghee
  • 3 to 4 garlic pods crushed or chopped
  • 2 Dry red chillies
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • A pinch of Asafoetida
  • A sprig of curry leaves

Garnish:

  • 2 tbsp Coriander finely chopped

Instructions

  • Pressure cook lentils/dal with water over medium high heat for 3 whistles & then simmer for 5 minutes over low heat. Turn off the heat.
  • When the pressure subsides, open the lid and mash well.
  • 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.
  • Now add slit green chillies, peeled whole onions and drumstick pieces.
  • Transfer this mixture to the mashed dal along with salt.
  • 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.
  • 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.
  • For the tempering:
  • Heat oil/ghee in a small pan over medium heat and add garlic.
  • Add Crushed or chopped garlic pods. 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.
  • Garnish with coriander and serve with hot steamed rice & Ghee.

Recipe Video

Notes

  • Adjust spice and tang to suit your taste.
  • The consistency shouldn't be too thick like sambar nor too runny like rasam, it should be in between.
  • Make sure to balance the tang, spice and salt.
  • 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.
  • You can also use other vegetables of your choice but I usually make with onions, drumsticks, okra/bhindi or a combination of these.