Tuesday, 12 April 2016

Pappu charu

Garlic flavoured  Pappu charu

Pappu charu is one of the few varieties of sambhar which I regularly make.


Toor dal or kandi Pappu : 2 cups
Tamarind : Size of 2 lemons ( soaked in warm water)
1 tomato sliced
1 carrot sliced (optional)
1 green chillies sliced
6 strands of curry leaves
Coriander leaves 1 fistful
1 potato peeled and sliced(optional)
1 small onion chopped
1 tablespoon of red chilli powder
1/2 tablespoon turmeric
2 table spoons cumin seeds or jeera
1 table spoon mustard seeds
2 red chillies whole
6-7 garlic cloves
4 tablespoons oil
Asafoetida little(optional)
Salt to taste
Water as per requirement.

Procedure: Grind few cumin seeds and 3 garlic cloves to fine paste either in a motor pestle or a grinder.

Add turmeric to the washed toor dal and add above cumin garlic paste and add water and pressure cook for 3 whistles.

Once it cools down mash toor dal with a masher or a hand blender to smooth paste and keep it aside.

Now get the pulp or juice out of soaked tamarind and keep it ready.

Add all the above ingredients (chilli powder,salt,curry leaves,coriander leaves,onions,green chillies,sliced potato,sliced carrot,to the toor dal paste and later add tamarind pulp and add water until
you get runny liquid consistency.

Now boil above preparation until all the vegetables get cooked and until you get desired sambhar or Pappu charu consistency.

Now take a small pan and add oil to it,once the oil heats up add 4 garlic cloves(thinly sliced).

Once garlic starts turning brown that's when you add whole red chillies and later add mustard seeds,once mustard seeds splutter add cumin seeds and finally add freshly chopped coriander.

Now add this tempering to the above Pappu charu.

This is our family and friends one of the most favourite dish.

 This is a must try recipe for garlic lovers and please share your experiences on my blog or website,Thank you☺️☺️

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