I am happy and excited to introduce a new cuisine in my blog. When the theme of our blog hop was decided as ” Regional cuisine ” I was  excited to try new dishes. After much contemplating with myself, I settled on the Telugu cuisine.  It is a spicy, tangy and hot in taste. The telugu region can be divided into three parts as the Coastal Andhra, Telangana and Rayal Seema. Though the food is of the same kind, there is still a variation within these states. This cuisine is also found in neighbouring states as Hyderabad Karnataka and part of Tamilnadu. One part consumes millet while the other regions are contented with rice. They are lovers of hot and spicy food as pickles and chutneys. Tomato picle and avakai are their speciality.They are known to use the guntur kind of chilly.

Among the breakfast dishes, they prepare idli, dosa , pesarittu, dabbattu, minapattu and upma of  rice and semolina.

Today, I am presenting to you “Andhra Pappu ” which is dal cooked with green vegetables. The taste of it is tasty and makes an ideal accompaniment with rice or jowar roti. The method involved in cooking this is different from our counterpart. Without much ado, let me take you to the recipe.

          ANDHRA PAPPU

 

INGREDIENTS :

  • tuvar dal 1 cup ( 125 grams )
  • green leaf vegetable 1 cluster
  • green chilly 2
  • tomato 1
  • garlic cloves 5
  • turmeric powder 1tsp
  • oil 1tbsp
  • mustard seeds 1/2 tsp
  • asafoetida 1/4tsp
  • tamarind  lemon sized ball
  • salt to taste
andhra pappu
andhra pappu

Pre- requisites :

  • Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
  • Soak the tamarind in water for half an hour. Then, extract the pulp from it.

Cooking in easy steps :

  • Cooking of dal along with green leaf and other ingredients mentioned later
  • Making the seasoning.
  • Again pressure cook.

1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.

2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.

3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle.

4 Andhra pappu is ready to serve.

telugu cuisine
telugu cuisine

My dishes at a glance for the Culinary Hoppers  blog hop with the theme “Regional Cuisine ”

SUBSCRIBE TO GET AN E-BOOK FOR FREE ! DO SHARE IT !

 

[social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

 

 

 

 

 

 

 

 

 

10 COMMENTS

  1. […] Among the various kinds of rasams I prepare, this has been the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change.  Here, the whole spices are dry grinded with garlic and used as the rasam powder. Tamarind pulp is boiled and later the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post can be read here. […]

Appreciate all your comments.

This site uses Akismet to reduce spam. Learn how your comment data is processed.