Pappu Pulusu (Dal)

Srividya Dantuluri

·

Follow

4 min read

·

Nov 27, 2023

--

Listen

Share

Podi pappu

1. Cook dal in the pressure cooker with 50% of the usual water for 3 whistles.
2. The dal will be cooked but retains the grain shape.
3. In a flat kadai add the dal and spread evenly and leave on medium low flame for the water to completely evaporate. The dal starts turning into light yellow colour and becomes dry. Make sure the bottom doesn’t burn.
4. Once the dal is dry, start scraping with a spoon, while the kadai is on low flame. This will take a few iterrations.
5. Take the powder like dal into a separate dish.
6. In the kadai, add oil, garlic, red chillies, salt, turmeric, curry leaves and let it fry well.
7. Add the powdered dal and mix well by mashing in between.

Tomato Dal

1. Soak gooseberry sized tamaring in water. In a pressure cooker, add 1 cup toor dal, 3 small — medium tomatoes, water and cook for 4 whistles.
2. In a kadai, add 2 spoons oil, 2 spoons ghee, mustard seeds, jeera, hing, garlic, curry leaves and fry well. Add the tamarind paste and boil until the tamarind cooks. Add salt and turmeric and cook some more.
3. Now add the cooked dal, adjust the salt, add some chilli powder if needed. Garnish with coriander leaves.

Palak dal

1. Same as above. Pressure cook the tomato dal.
2. In the kadai after the tamarind cooks, add the palak and cook it completely. Add the tomato dal and adjust the spices.

Mango dal

1. Same as above.
2. Cook the dal and mango separately in a cooker. Tadka in the end.
3. Skip tamarind if the mango is sour.

Sorakaya Pappu (Bottle gourd)

1. Same as above.
2. Cook the dal and sorakaya separately in a cooker. Tadka in the end.

Pesara pappu charu (Moong dal)

1. In a pressure cooker add mong dal, water, roughly chopped onions and tomatoes and cook for 3 whistles.
2. In a kadai, add oil, hing, curry leaves, tadka and fry. Add the dal and lots of water and bring to boil.
3. Add turmeric, salt, chilli powder, rasam powder and wait until all powders loose their raw taste.
4. Take off the heat, add lemon juice and mix.

Gummadi pulusu (Pumpkin)

1. Soak the tamarind and cut the pumpkin. The outer skin needs to be removed on the pumkin.
2. In kadai, add oil, urad dal, jeera, little bit of methi seeds, mustard seeds, hing, red chillies, curry leaves and fry. The talimpu seeds have to be more. Now add green chillies, and fry.
3. Add the pumpkin pieces, saute well, add a little salt and put a lid on. This needs to cook.
4. Keep sauteing occasionally and once the pumpkin is soft and can be easily cut using a spoon, add the tamarind juice. Add coriander powder and red chilli powder. Bring it boil. Once boiled, add jaggery and boil again. By now the taste should good.
5. Take some water and add half spoon besan, mix well and pour it into the pulusu. Boil for a few minutes only until the raw taste of besan goes away. Don’t boil too much. The pulusu should still be fluid like, but not watery. Garnish with coriander leaves.

Boodidha gummadi majjiga pulusu (Ash gourd and curd)

1. Remove the outer skin of the ash gourd and cut into pieces.
2. Heat oil in a kadai. Add hing, tadka, curry leaves and fry well.
3. Add finely chopped ginger and finely chopped green chillies and fry for a bit. Add the ash gourd pieces and cook with a closed lid. Add salt to quicken the process.
4. Take curd and add turmeric and besan and mix well. After it is mixed well and there are no lumps, add water and mix well. The buttermilk has to be reasonably thick.
5. Once the ash gaurd is cooked soft enough add the buttermilk and mix and cook. Make sure you keep stirring to avoid the buttermilk from boiling. Garnish with coriander leaves.