Introducing Telugu Cuisine with Pappu
Written by Jayashree
Published on July 9, 2015

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



  • 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

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.

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



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  1. marudhuskitchenm

    looks so nice and tempting will be great with hot rice ..yummy yumm

  2. Shubha

    Delicious and so much comforting.. YUM!!

  3. Piyali

    Yummy ANDHRA Pappu. A dish which is very popular in telegu household. Very nice dear.

  4. Anu Nagaraja

    lovely dish Jaya. I should give this a try!

    • jayashree

      Thankyou so much Anu

  5. Gauri

    Looks nice… Will give it a try

    • jayashree

      Thankyou so much Gauri

  6. andhra minapattu

    Well it’s very useful to us thanks for sharing this post it’s very nice and we loved alot

    • jayashree

      Thankyou for the visit



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