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.