Pappu charu recipe (How to make pappu charu, Andhra style recipe)
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5 from 1 vote

Pappu charu recipe

Pappu charu recipe – This is tradition and staple food in Andhra household kitchen.
Course Main Course
Cuisine Andhra
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 133kcal
Author Kanan


For pressure cooking:

  • ¼ cup Arhar dal (toor dal or split pigeon peas) (Kandi pappu)
  • ¾ cup Water

For pappu charu recipe:

  • 1 tablespoon Tamarind soaked in ½ cup of hot water
  • 1 teaspoon Jaggery (Gur)
  • Salt to taste
  • 1 to 1.5 cups Water

For spice powder:

  • 1 teaspoon Ghee (clarified butter)
  • 2-3 Dried red chilies stem and seeds removed
  • ¼ teaspoon Black peppercorns
  • 1 ½ teaspoons Coriander seeds (sabut dhaniya)
  • ½ teaspoon Cumin seeds
  • a pinch or ⅛ teaspoon Hing (asafoetida)
  • ¼ teaspoon Turmeric powder

For tadka or tempering:

  • 2-3 teaspoons Oil
  • ½ teaspoon Mustard seeds
  • 6-7 Curry leaves
  • 2 Dried red chilies


Pressue cooking the dal:

  • Wash toor dal under running cold water till water runs clear.
  • Take that into pressure cooker with ¾ cup of water. Cover with the lid and put the weight on. Turn the heat on medium.
  • Let it cook for 5-6 whistles on medium heat or till dal is cooked and becomes soft.
  • Let the pressure go down by itself then open the lid.

Making tamarind water:

  • take tamarind in a bowl, add ½ cup of hot water and let it rest for 20 minutes.
  • After that squeeze out the pulp and strain it. Keep it aside.

Making fresh spice powder:

  • Take ghee in a small pan. Add dried red chilies, peppercorns, coriander seeds and cumin seeds.
  • Saute for 2-3 minutes on low-medium heat with stirring constantly. You will nice aroma of the spices.
  • Also you will notice the color of chilies and coriander seeds will get slightly darker.
  • Let it cool down and the take into spice grinder. Add hing and turmeric powder.
  • Make fine powder out of it.

Making pappu chaur recipe:

  • Mash the cooked dal or run a hand blender till it is smooth.
  • Add another 1cup of water and turn the heat on medium.
  • Add prepared spice powder.
  • Add tamarind water.
  • Also add jaggery.
  • Mix well and bring it to a boil.
  • Let it simmer for 4-5 minutes.

Making tempering:

  • Heat the oil in a small pan on medium heat.
  • Once hot add mustard seeds and let the pop.
  • Then add dried red chilies and saute for 30-40 seconds.
  • Now add curry leaves.
  • Add this tempering to the prepared dal. Immediately cover with the lid to trap the flavors.
  • Let it rest covered for 5 minutes.


Calories: 133kcal | Carbohydrates: 11.9g | Protein: 2.7g | Fat: 9.7g | Saturated Fat: 2.3g | Cholesterol: 5mg | Sodium: 300mg | Potassium: 100mg | Fiber: 2.5g | Sugar: 5.5g | Vitamin A: 750IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.9mg
*Nutrition information is a rough estimate for 1 serving
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