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Posts tagged ‘south indian special’

Pappu Charu (A Thin Lentil Stew/Soup)

Pappu Charu

This dish is a must in every Andhra home almost everyday in some homes.This is a tasty dish served with white steamed rice along with any vegetable fry ,Pappad and pickle with a little ghee ,which makes the family lunch a tasty thali.


Toor Dal/Kandipappu/Pigeon pea – 1 cup

Onion – 1 med chopped

Tomato – 1 small chopped

Green chilli – 1 chopped

Curry leaves – few

Garlic – 2 pods

Turmeric powder – 1/6 tsp

Red chilli powder – 1/2 tsp

Coriander – 1/2 tsp

Tamarind juice – 1 cup

Fresh coriander – a handful chopped

For tempering/Tadka/Talimpu

Ingredients for Tempering

Oil – 2 tsps

Mustard – 1/2 tsp

Cumin/Jeera – 1/2 tsp

Curry Leaves – few

Red chillies – 5 small round

Garlic – 2 pods crushed


Wash and boil toor dal with enough water in a pressure cooker along with all the ingredients mentioned above ,Except Tamarind and fresh coriander.

When dall is boiled turn off heat and let the pressure released and now mash well,add salt and tamarind juice and 3-4 cups of water and bring to a boil.

Adjust the tamarind according to your taste.

Prepare the tempering,by heating oil in a small pan and spluttering the seeds first and then add garlic and onionmas they turn brown add the curry leaves and red chillies and fry.


Add this to the boiled dal(Pappu Charu).

Adding To dal

Serve hot with Rice.This goes well with Idlis Also.


Venn Pongal 2


Ven Pongal – 2


Rice – 3 cups
Moog dal – 1 cup
Dry chilis – 3 broken and deseeded
Ginger – 1 inch piece chopped
Curry leaves – 2 sprigs
Hing (Asefotida) – 2 pinches
Black pepper – 1 tsp
Cumin/Jeera – 1 tsp
Salt – as per taste
Oil or ghee – 3 tbsps
Water – 10 cups or more according to our wished consistency.


1.Wash and soak rice and moong dal in a vessel.
2.Place the pressure pan on the heat and add oil or ghee and add pepper and cumin stir 2 secs and add chopped ginger,hing ,dry chilis and curry leaves and fry 2 mins and add the required water and salt and cover the vessel.
3 As it starts to boil add the drained rice and dal to the pan and salt,then cover the pressure pan with its lid and cook for 10 mins on med and turn of heat.

Serve hot with Peanut chutney or any chutney is good to taste with this pongal the South Indian Breakfast Dish.If this is in the Porridge cinsistency It is More tasty….Everyone likes it..Especially my kids Fav…I ll make it even for lunch or dinner sometimes.

By Kezia Mary

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