Pappu charu is a traditional Andhra favorite nutritionally filled delicious and easy to cook. A mouth watering easily digestable dish that is prepared in most of the homes in Andhra. It is one of the most sought after a dish that is must at least for a meal everyday. A wonderful aromatic dish basically a tamarind lentil stew cooked with various types of vegetables.
Pappu charu is redolent with the delicate flavor of curry leaves and seasoned with Indian spices like cumin, mustard, and fenugreek and ginger garlic paste. There are certain foods which have comfort written all over them and Pappu charu falls in the comfort food category, which when eaten with rice, makes a soothing combination. It makes a great meat-less main course and is cooked with seasonal vegetables like ladies finger (okra), brinjal (egg plant), shallots, tomatoes, sweet potato, radish, carrot, pumpkin and drumsticks, each of which gives the ‘chaaru’ a distinctive flavor of its own.
In fact, left over pappu charu tastes even better the next day by absorbing all the wonderful flavors of the vegetables. As one savors the charu-rice combination, it releases a tangy sweet mix of flavors from the tamarind, lentils and the vegetables, that it’s difficult to resist the temptation of having another serving of this earthy, hearty and filling dish. This a little similar to the Sambar but cooked without the sambar masala more so over it could be said it’s a medley of the sambar and rasam.
Pappu Chaaru can be prepared in many ways. Every region in India has recipes which are traditional and handed down over generations. These recipes are generally basic, nutritious and light on the stomach. They use a good mix of spices which not only improve appetite but also help in improving digestion. One such recipe is the pappu charu that is taught to the next generations by the elders.
Pappu simply means dal and charu means rasam. It is somewhere between a regular rasam/charu and sambar. It contains basic ingredients like dal, tomatoes, tamarind, some every day spices. The important flavoring ingredient here is the ginger and garlic that render most of the flavors to the dish. Typical Pappu chaaru has a consistency which is not too watery or not too thick. Main ingredient is of course tur dal (lentil).
Distinctive flavors released out, comes from the addition of good quality jaggery and tamarind. In case of vegetables, regulars are onions and ripe tomatoes - sometimes lady’s finger or drumsticks are also added along with spices. Together they are cooked to a honey consistency and the end result does have an addictive quality like honey.
It may not be as regular or as flashy like pappuand sambhar in our homes, but pappuchaaru has many admirers and die-hard fans. When you get to know pappuchaaru, you would immediately grasp why millions of Andhra households adore this darling dish. A very nutritionally balanced dish with the right flavors and nutrients added. The dish a complete blend of lentils, vegetables and spices to make it a wholesome dish served with hot rice.
Pappu charu is a daily staple in every Andhrite home. To prepare this dish, here are the ingredients and method you would require to make this daland rasam combination: Boil the dal well mash and keep aside. Take a pan or vessel, add oil, mustard seeds, cumin seeds, dry red chillies.
When they crackle add chopped onions, asafoetida, turmeric powder, curry leaves, slit green chillies, ginger garlic paste and saute all the ingredients well till the raw flavors are gone. Add chopped tomatoes mix well and cook till they are soft. Add tamarind juice, chilli powder, salt and cook till it comes to boil then add some water and allow to boil again for about 10 mins.
Now add the mashed dal and mix well, add little sugar or jaggery, ghee and cook for another 5 mins. Finally garnish with coriander leaves. The pappu charu is ready to eat with hot rice.
Do prepare this nutritious dish. To prepare a perfect dish firstly we need to see or experience it, hence to watch the making of this dish click at: https://www.vahrehvah.com/pappu-charu
Boil Dal and mash keep it a side. Take pan add oil,mustard seeds,cumin seeds,red chillis dry, onions,hing,turmuric,curry leaves,green chillies,ginger garlic paste,tomatos mix well and now add tamarind juice,chilli powder,salt cook till it comes to boil then add some more water as need let it come to boil again. Now add boiled dal and mix well,now add sugar,ghee and cook for 5 min.