Know the details about the Pappu Charu Recipe Telangana Style Style Step By Step Easy, Telangana Style Pappu Charu Recipe Home Cooking Easy

Pappu Charu Recipe: A Taste of Telangana

Pappu Charu, a traditional dish from Telangana, is a delightful blend of lentils, tamarind, and a variety of spices. This hearty, tangy, and spicy soup is a staple in many Telugu households. In this blog post, we will guide you through the process of making Pappu Charu in authentic Telangana style.

Pappu Charu Recipe Telangana Style Style Step By Step Easy

About Pappu Charu

Pappu Charu is a thinner and lighter version of the popular South Indian dish, Sambar. The word “Pappu” means lentil, and “Charu” translates to soup or stew². It is typically served with rice and can also be enjoyed with idli or dosa.

Ingredients

Here’s what you’ll need:

• Toor dal (Split pigeon peas): 1 cup
• Tamarind: A small lemon-sized ball
• Turmeric powder: 1/2 teaspoon
• Red chilli powder: 1 teaspoon
• Green chillies: 2-3
• Onion: 1 medium-sized
• Tomato: 1 large
• Curry leaves: A few
• Mustard seeds: 1 teaspoon
• Cumin seeds: 1 teaspoon
• Garlic cloves: 4-5
• Coriander leaves: For garnishing
• Salt: To taste
• Oil: 2 tablespoons

Nutritional Information

A single serving of Pappu Charu (approximately 200g) contains about 130 calories, 6g of protein, 20g of carbohydrates, 3g of dietary fiber, and 3g of fat.

Cooking Time

Preparation Time: 15 minutes Cooking Time: 30 minutes

Cooking Steps Overview

The cooking process involves boiling the lentils with turmeric and then adding a tangy tamarind extract. This mixture is then simmered with onions, tomatoes, and green chillies. It is finally seasoned with mustard seeds, cumin seeds, curry leaves, and garlic cloves fried in oil.

Step-by-Step Cooking Procedure

1. Rinse the toor dal thoroughly and add it to a pressure cooker with 2 cups of water and turmeric. Cook for 3-4 whistles or until the dal is soft and mushy.
2. Meanwhile, soak the tamarind in warm water for 10 minutes. Then squeeze it to extract the juice and discard the pulp.
3. Heat oil in a pot. Add mustard seeds and let them crackle. Then add cumin seeds, curry leaves, slit green chillies, and crushed garlic clove.
4. Once the garlic turns golden brown, add chopped onions and fry until they turn translucent.
5. Add the chopped tomato and red chilli powder. Cook until the tomatoes become soft.
6. Now add the tamarind extract, cooked dal, salt, and enough water to get your desired consistency.
7. Let the Pappu Charu simmer for 10 minutes. Garnish with coriander leaves and serve hot.

Tips

• Adjust the amount of tamarind and chillies based on your taste preference.
• You can add vegetables like drumstick or okra to make it more nutritious.
• Always add the tamarind extract only after the dal is fully cooked, as it can prevent the dal from softening.

Things to Know

• Pappu Charu is traditionally served with rice, but it can also be enjoyed with idli or dosa.
• The dish is a great source of protein due to the use of toor dal.

FAQs

Q: What is the difference between Sambar and Pappu Charu?

A: Pappu Charu is a thinner and lighter version of Sambar. It uses fewer spices and vegetables compared to Sambar.

Q: Can I add other vegetables in Pappu Charu?

A: Yes, you can add vegetables like drumstick or okra to make it more nutritious.

Q: How long can I store Pappu Charu?

A: Pappu Charu can be refrigerated and consumed within 2-3 days.