Chinthakaya Pappu Pulusu

 Chintakaya pappu pulusu

This is a traditional recipe from Godavari districts of Andhra Pradesh. Pappu pulusu preparation is almost similar to sambar except that instead of tamarind extract, chinthakaya thokku/tamarind pickle is added. Toor dal is cooked in a pressure cooker. Tempering is done using tempering ingredients. Onions are sautéed, cooked toordal and tamarind thokku are added along with red chilli powder. The entire mixture is boiled or couple minutes. Here I present authentic recipe chintakaya pappu pulusu to relish as an accompaniment to hot steamed rice along with other accompaniments. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Accompaniment/Side dish

Cuisine: Andhra, India 

Servings: 4

Ingredients:

Toor dal: 1 1/2 cups 

Chinthakaya thokku/tamarind pickle: 1 tsp

Onion: 1 no.

Red chilli powder: 1 tsp 

Salt: As required 

Curry leaves: A sprig 

Coriander leaves: few

Turmeric: A pinch 

Tempering:

Oil: 2 tsp

Mustard seeds: 1 tsp

Fenugreek seeds: Half tsp

Cumin seeds: 1 tsp

Asafoetida: A pinch 

Method of preparation:

🌷. Cook Toor dal adding enough water and a pinch of turmeric in a pressure cooker.

🌷. Take 1 tsp of tamarind thokku and keep aside.

🌷. Now heat kadai and pour oil for tempering. Add tempering ingredients into the oil except asafoetida. When mustard splutter add a pinch of asafoetida. Also add chopped onion pieces and sauté till they turn into translucent.

🌷. When they become translucent, add curry leaves, cooked toor dal, red chilli powder, required amount of salt and water. Bring it to boil. 

🌷. Boil furthermore for 5 minutes. Switch off the flame and transfer into a serving bowl and serve along with other ingredients.

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