Ingredients:
Directions :
1. Pressure cook kandipappu with 2 cups of water till 3-4 whistles and mash it smooth. Set aside.
2. In a separate sauce pan add 1 cup of water, brinjal, onions, okra, tomato, green chillies, curry leaves and on medium heat cook till the vegetables turn soft. This would take around 15-20 mts.
3. Add, mashed dal, tamarind juice, salt, sugar,turmeric powder and allow to boil in low flame for 15 mts. Adjust tamarind juice and salt according to taste while cooking.
4. For the tadka/popu, heat 2 tb sps of oil in a pan. Add crushed garlic, mustard seeds, jeera, red chillies, curry leaves and allow them to splutter. Add this seasoning to pappu charu. Allow to cook for 3 more minutes, garnish with coriander and serve hot with rice.
| Toor dal | 1 cup |
| Brinjal | 1 |
| Tomato | 1 |
| Okra | cut into 2 inch size pieces |
| Onions | 2 |
| Green chillies | 6 |
| Tamarind extract | ½ cup |
| Oil | 2 tb sps |
| Turmeric | 1 tsp |
| Salt | to taste. |
| Sugar | 1 tb sp (optional) |
| Mustard seeds | 1 tsp |
| Jeera | 1 tsp |
| Red chillies | 4 |
| Curry leaves | 2 sprigs |
| Garlic | 3 cloves |
| Chopped coriander | to garnish |
Directions :
1. Pressure cook kandipappu with 2 cups of water till 3-4 whistles and mash it smooth. Set aside.
2. In a separate sauce pan add 1 cup of water, brinjal, onions, okra, tomato, green chillies, curry leaves and on medium heat cook till the vegetables turn soft. This would take around 15-20 mts.
3. Add, mashed dal, tamarind juice, salt, sugar,turmeric powder and allow to boil in low flame for 15 mts. Adjust tamarind juice and salt according to taste while cooking.
4. For the tadka/popu, heat 2 tb sps of oil in a pan. Add crushed garlic, mustard seeds, jeera, red chillies, curry leaves and allow them to splutter. Add this seasoning to pappu charu. Allow to cook for 3 more minutes, garnish with coriander and serve hot with rice.
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