Pappu varieties with non-tangy vegetables/fruits | How to make Pappu varieties with non-tangy vegetables/fruitsBy
Pappu varieties with non-tangy vegetables/fruits | How to make Pappu varieties with non-tangy vegetables/fruits (10 likes)
- By Tanuja G
Created on 21st Nov 2015
About Pappu varieties with non-tangy vegetables/fruits
In Telangana and Andhra Pradesh regions, apart from green leaves, dal is prepared with various non-sour/non-tangy vegetables like beerakaya (turai), sorakaya (bottle gourd), potla kaya (snake gourd). Since these are not tangy, we generally add tamarind extract to make it sour and tangy. I am posting the recipe for beerakaya pappu. The same recipe can be followed for the other vegetables also. When raw tamarind is available in the season, this extract replaces the regular/ripe tamarind. The taste is definitely sour/tangy yet different. Also, the sourness/tangy taste gets very well compensated with hot green chillies. So, these kind of dals are both sour/tangy as well as hot. Adding a nice helping of ghee or white butter minimizes those tastes and also enhances the taste of the entire dish. Jowar rotis are staple in Telangana region. Most of the times, these dals are had with rotis or white rice. The image of the pic is that of Ridge gourd.
The delicious and mouthwatering Pappu varieties with non-tangy vegetables/fruits is a famous dish of Telangana and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Pappu varieties with non-tangy vegetables/fruits is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Pappu varieties with non-tangy vegetables/fruits. Tanuja G shared this Pappu varieties with non-tangy vegetables/fruits recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Pappu varieties with non-tangy vegetables/fruits. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Pappu varieties with non-tangy vegetables/fruits recipe at your home and surprise your family and friends.
- Prep Time0mins
- Cook Time20mins
Ingredients to make Pappu varieties with non-tangy vegetables/fruits
- 2 cups of toor dal
- 1.5 cups of diced beerakaya or sorakaya.
- A pinch of turmeric powder
- Salt to taste
- Oil for tempering
- 1 teaspoon each of mustard seeds cumin seeds
- 1/4 teaspoon of methi seeds
- 1 cup of water
- 3-4 whole dried red chillies
- 4-5 green chillies
- Marble sized tamarind soaked in enough water