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.
Sounds nice :D would love to see an image?
Why no picture dear?
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