Pappu varieties with non-tangy vegetables/fruits | How to make Pappu varieties with non-tangy vegetables/fruits
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About Pappu varieties with non-tangy vegetables/fruits Recipe
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.
Ingredients to make Pappu varieties with non-tangy vegetables/fruits
- 2 cups of toor
- 1.5 cups of diced beerakaya or sorakaya.
- A pinch of powder
- to taste
- for tempering
- 1 teaspoon each of cumin seeds
- 1/4 teaspoon of seeds
- 1 cup of
- 3-4 whole dried red chillies
- Marble sized tamarind soaked in enough
How to make Pappu varieties with non-tangy vegetables/fruits
My Tip:As per one's taste sliced onions, garlic, hing can also be added. Green chillies can be replaced or supplemented with red chilli powder also. Tamarind can be replaced with tomatoes.