Pappu charu is yet another tangy/sweet stew made in the Telangana region. Though toor dal is used as one of the main ingredients, it differs from regular dals, as the dal is completely mashed and the consistency is that of sambhar. Few vegetables like bottle gourd, bhindi, carrots, drumsticks also can be added to it. But since many would be aware of Sambhar, let me differentiate these two. Pappu charu is sambhar minus the sambhar powder. This is also known as Khatti dal in Hyderabad region. Since jowar rotis are staple food of Telangana region, rotis are dipped into pappu charu and eaten. Goes well with rice too, either for lunch or dinner.
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