Munakkaya Pappu Charu – Traditional Andhra Cuisine

Munakkaya pappu charu recipe or Mulakkada pappu charu or simly 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.

Munakkaya pappu charu (మునగకాయ పప్పు చారు) is her favourite, that is why she wanted me to post this recipe.

Munakkaya 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 or munakkaya pappu charu:

Mulakkada pappu charu recipe is a kinda shallot sambar in Andhra style.

Mulakkada Pappu Charu Recipe (ములక్కాయ పప్పుచారు):

Recipe Type: Side Dish
Cuisine: Andhra Cuisine
Author: Cherie
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4

Ingredients

• Yellow lentils – 1 cup
• Sliced onions – 2
• Finely chopped tomatoes – 2
• 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

For Tempering:

• Cumin seeds – 1 tsp
• Mustard seeds – 1 tsp
• Garlic pods – 4
• Curry leaves – few
• Red chillies – 2
• Asafoetida or hing – pinch

Instructions:

1. 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.
2. 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.
3. Now add all the veggies and mix well. Cook with the lid closed for 5 mins.
4. Extract the water from tamarind by squeezing. Add salt and tamarind water to the veggies. Cook till the veggies become soft.
5. Add chilli powder, coriander powder and mix well.
6. Now add the mashed lentils to the above mixture and simmer on a low flame for over 10 – 15 mins.
7. Add the jaggery and mix well.
8. Garnish with coriander

Notes:

* Do not make a fine paste of the lentils. I saw a few people just blend it and use it. I personally feel that cooking the lentils till soft and mashing will give a better texture to your dish.

** 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.

Munakkaya Pappu Charu Recipe

Cherie

This mulakkada pappu charu recipe (dal rasam with drumsticks) tastes the best with hot steaming rice and papad. 

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 1 hour hr

Total Time 30 minutes mins

Course Side Dish

Cuisine andhra, Indian

Servings 4 people

Calories 118 kcal

Equipment

• Pressure cooker

Ingredients

  

• 1 cup Yellow lentils
• 2 Onions sliced
• 2 Tomatoes finely chopped
• 3 Drumsticks peeled and cut into 3 inch pieces
• 2 Green chillies slit
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tbsp Chopped coriander
• Tamarind lemon sized ball soaked in water
• 1 tsp Powdered jaggery

For Tempering:

• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 4 pods Garlic
• Few Curry leaves
• 2 Red chillies
• Pinch Asafoetida or hing

Instructions

 

• 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.

Notes

* Do not make a fine paste of the lentils. I saw a few people just blend it and use it. I personally feel that cooking the lentils till soft and mashing will give a better texture to your dish.

** 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 munakkaya pappu charu aka mulakkada sambar.

Keyword dal rasam, lentil soup, Munakkaya Pappu Charu, pappu charu

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