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