Mulakkada pappu charu recipe or Dal soup with drumsticks. It’s a kinda shallot sambar in Andhra style. I am pretty sure that you might be wondering why I posted this particular recipe as this is a regular dish that is cooked in almost every household of Andhra.
I dedicate this recipe to my niece who just started trying her hand in cooking. I would like to wish her happy cooking and thanks for the advice.
Mulakkada pappu charu (మునగకాయ పప్పు చారు) is her favorite, that is why she wanted me to post this recipe.
Mulakkada Pappu Charu – Common, but not Ordinary:
She also advised me to post some very commonly cooked recipes of Andhra so that it would be easy for the starters to cook at a single click. She said, ‘there are many friends of mine who would go through the web for some simple recipes. Being away from home, they craved to get the magic of home food.
I hope this would be of great help to the newbies.
This mulakkada pappu charu recipe (dal rasam with drumsticks) tastes the best with hot steaming rice and papad. Any stir fry will also serve excellent with this ‘pappu charu’.
step by step mulakkada pappu charu or dal soup recipe with drumsticks:
- Yellow lentils – 1 cup
- Sliced onions – 2
- Finely chopped tomatoes – 2
- Drumsticks – 3 peeled and cut into 3 inch pieces
- Slit green chillies – 2
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Chopped coriander – 1 tbsp
- Tamarind – lemon sized ball soaked in water
- Powdered jaggery – 1 tsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Garlic pods – 4
- Curry leaves – few
- Red chillies – 2
- Asafoetida or hing – pinch
- Wash the yellow lentils and soak them for an hour (soaking is optional). Pressure cook the lentils till soft. Mash it with a masher and keep aside.
- In a deep bottomed vessel, take oil and heat it. Add all the ingredients listed under tempering one by one except curry leaves and hing. Once all the ingredients are roasted properly add hing and curry leaves.
- Now add all the veggies and mix well. Cook with the lid closed for 5 mins.
- Extract the water from tamarind by squeezing. Add salt and tamarind water to the veggies. Cook till the veggies become soft.
- Add chilli powder, coriander powder and mix well.
- Now add the mashed lentils to the above mixture and simmer on a low flame for over 10 – 15 mins.
- Add the jaggery and mix well.
- Garnish with coriander
** You can also temper the pappu charu once it is done if you wish.
*** Soaking any lentils before cooking makes your work easy. This helps in faster cooking of mulakkada pappu charu aka munakkaya sambar.
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