Nellore Style Pappucharu Recipe is a simple and easy side made with toor dal and other basic seasonings. Andhra Style Pappu Charu Recipe or you can call it Lentil Soup Style Curry is a typical thin lentil side dish we make for lunch served with piping hot steamed rice.
Sambar Powder is not used for making this dal, we instead use red chili powder, coriander powder to make Pappu Charu Recipe Andhra Style. This is the basic difference between these two.
Nellore Pappu charu Recipe or Papu Charu or Pappu Pulusu refers to the same dish we make with Toor dal along with dried red chilies and tempered with seasonings.
We make the other traditional Pappu Charu differently. We mostly make it when we have some dry side dishes prepared for lunch. There are other occasions like the weekend lunch when we make nonveg dishes for others, we make this as well.
As I remember writing, there was a time when Pappu Charu was a standard Sunday dinner. Amma saw this recipe in some TV Show, we wanted to make it. It is almost the same as Endumirapakaya Pappu with little difference.
This Nellore Style Pappucharu Recipe is my choice for N in the A to Z Side Dishes. I wanted to showcase different side dishes paired with Rice, Roti, and Pooris.
Pappu Pulusu, Inguva Charu are some of the other simple dals you can try!
Other simple dals from Andhra:
PIN This Nellore Style Pappucharu Recipe for Later!
Step By Step Pictures for making Nellore Style Pappucharu Recipe
How to make Nellore Style Pappucharu
In a pressure cooker, take the toor Dal, wash well until the dal is clear, add twice the water, add dry red chilies, turmeric powder, and chopped tomatoes.
Cover with lid and pressure cook for 3 whistles. Let the pressure fall down.
Remove the lid and mash well. Keep on heat and add the salt, tamarind extract. Continue boiling while you get the seasoning ready.
For Seasoning:
Heat a pan with cooking oil, temper with mustard, urad, chana, and cumin seeds along with curry leaves and dry red chili.
Saute for few minutes. Then add the garlic and chopped onions, saute until the onions change colour.
When the tempering is ready, pour this on the simmering dal.
Cook for 5 more minutes and switch off.
Serve with piping hot rice.
Nellore Style Pappucharu Recipe
Ingredients
Ingredients Needed for Pappu charu
For Pressure Cooking
- 1 cup Toor Dal
- 7 Dry Red Chilies
- A Pinch Turmeric Powder
- 2 medium Tomatoes
For Making the Dal
- Salt to Taste
- Tamarind Extract from a 2-inch piece.
For Seasoning
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1/2 tsp Chana Dal
- 1 tsp Cumin Seeds
- 2 Sprigs Curry Leaves
- 1/2 cup Onions chopped
- 1 Dry Red Chili
- 5 to 6 cloves Garlic
Instructions
How to make Nellore Style Pappucharu
- In a pressure cooker, take the toor Dal, wash well until the dal is clear, add twice the water, add dry red chilies, turmeric powder, and chopped tomatoes.
- Cover with lid and pressure cook for 3 whistles. Let the pressure fall down.
- Remove the lid and mash well. Keep on heat and add the salt, tamarind extract. Continue boiling while you get the seasoning ready.
For Seasoning
- Heat a pan with cooking oil, temper with mustard, urad, chana, and cumin seeds along with curry Leaves and dry red chili.
- Saute for few minutes. Then add the garlic and chopped onions, saute until the onions change colour.
- When the tempering is ready, pour this on the simmering dal.
- Cook for 5 more minutes and switch off.
- Serve with piping hot rice.
Radha says
Lovely dal which we enjoyed with rice and as you said this paired great with rice and dry curries. Thanks for the recipe.