Pappu Charu | Mulakkada Pappu Charu

Learn how to make Andhra special Mulakkada Pappu Charu recipe with detailed step by step pictures. Extremely comforting and simple but delicious Andhra Pappu Charu recipe!

Pappu Charu is a simple but comforting lentil stew made with cooked split pigeon peas simmered in basic whole spices. Mulakkada Pappu Charu has a very distinct flavor from the moringa pods and is a great accompaniment to hot rice.

When one thinks of South Indian lunch, sambar is such an integral part of it. But for people of Andhra, pappu charu is really special. It is a lentil stew but without any spice blends or powders added in. I grew up eating this basic, home-style mulakkada pappu charu with hot rice for both lunches and dinners, so this recipe is very nostalgic to me. It is a perfect blend of spicy, tangy & sweet – with the use of green chillies, tamarind and jaggery to make this Andhra pappucharu!

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Mulakkada Pappu Charu
• Substitutions & Variations
• Serving Suggestions
• Other Andhra Recipes
• Pappu Charu Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Kandi Pappu, also known as Toor Dal or Split Yellow Pigeon Peas are one of the main ingredients for making pappu charu. While any kind of lentil can be used, the authentic or traditional version that we make at home calls for toor dal.

Onions and Drumsticks are the veggies used to flavor this lentil stew. It is optional to use drumsticks and sometimes, other vegetables like bottle gourd, yellow pumpkin, brinjal or tomatoes are also used.

Green Chillies are used to spice the charu, so adjust according to the taste preferences.

Tamarind Extract is used to flavor the stew, adding a good tanginess to it.

A small amount of Jaggery adds sweetness to the charu and is so essential for rounding up the taste. You can also use sugar but jaggery tastes best.

A tempering of Mustard Seeds, Cumin Seeds, Curry Leaves, Asafoetida and Dry Red Chillies finishes the preparation of the pappucharu.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Mulakkada Pappu Charu

Making pappucharu is very simple and it is a very easy, beginner-friendly recipe. Follow the below tips and notes when you give this recipe a try!

Pressure cook toor dal until it is soft and this helps fasten the whole cooking process. Traditionally all the ingredients are cooked together in a heavy pot and the toor dal retains its texture in pappu charu. But pressure cooking the dal makes it quicker.

Use hot water to extract the tamarind pulp and adjust the consistency depending on how thick or thin the pappu charu is.

Tempering pappucharu with a dollop of ghee enhances the flavor and makes it fragrant too.

I never chop the cilantro that I add to the pappucharu but tear it roughly – another flavor enhancer!

If the pappucharu is too runny, make a slurry out a teaspoon of rice flour and add it to the boiling stew. It thickens it up quickly!

Substitutions & Variations

Moong dal can be used in the place of toor dal and it cooks much quickly too!

If you would like to make the pappucharu spicy, add ¼- ½ teaspoon of red chilli powder. We do not add sambar powder usually, but it can be used as well.

Any choice of vegetables like yellow pumpkin, brinjals, bottle gourd, drumsticks can be added to the pappucharu and alternatively, you can make it without any veggies but just chopped onions/shallots.

Serving Suggestions

Mulakkada Pappu Charu is best served hot or warm with hot rice and a dollop of ghee. Although it is not quite close to sambar, it can also be served as a side dish with idli or dosa. Leftovers can be stored in an airtight container in fridge upto 2 days and reheated before serving again.

Other Andhra Recipes

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Pappu Charu Recipe with Step by Step Pictures

First pressure cook ⅓ cup of toor dal with enough water for 4-5 whistles until it is soft.

In a bowl soak small lemon sized ball of tamarind in ⅓ cup of hot water. Let it rest for 5-10 mins and then squeeze out the tamarind extract. Discard the pulp.

In a pot add the cooked toor dal along with 8-10 shallots chopped along with 8-10 drumstick pieces and 2-3 chopped green chillies.

Add enough water and ¼ teaspoon turmeric powder, cook on medium flame covered for 6-8 minutes.

Continue cooking until the onions are soft and drumsticks are cooked.

Add the tamarind extract and cook for another 6-8 mins on low flame.

Next add 1 teaspoon jaggery and salt as needed, cook for another couple of minutes.

Add roughly chopped cilantro and remove from heat.

In a small pan heat 1 teaspoon oil/ghee. Splutter ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 dry red chilli cut in halves. Finally add ¼ teaspoon asafoetida and few fresh curry leaves. Remove from heat in a minute and add it to the pappucharu.

Serve hot/warm with hot rice and a dollop of ghee. It goes well with any kind of Andhra style side dishes like Potato Fry, Dondakaya Vepudu or Bendakaya Vepudu.

Recipe Notes

• Adjust the amount of green chillies depending on the spice preference.
• Jaggery is optional but highly recommended for the authentic taste.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

📖 Recipe