Pappu Saaru (Andhra Special)

The most different, aromatic, tastiest sambar is Pappu Saaru. I have tasted this in my friends house at Kalahasthi and as well as most of the Andhra Mess in Chennai. Its completely different from typical Tamilnadu Sambar. Pappu Saaru is easy way of making traditional Andhra sambar without sambar powder. It is usually made using kandi pappu (Tuvar dal).

Preparation time: 10 mins
Cuisine : Andhra
Cooking time: 30 mins
Serves : 4 nos

Ingredients:

To pressure cook:

Tuvar dal/ Kandi pappu / Toor dal - 1/2 cup
Water - 1 1/4 cup
Tomato - 2 ( roughly chopped)
Red Chilli - 7 nos
Hing - 1 pinch
Turmeric Powder - 1/2 teaspoon

To make Sambar:

Tamarind -  small lemon size
Coriander powder - 1 table spoon
Water - 3/4 cup
Onion - 1 (thinly sliced)
Garlic cloves - 2 nos (crushed)
Mustard seeds - 1/2 teaspoon
Jeera - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Channa dal - 1/2 teaspoon
Red Chilli - 1 (broken into 2 half)
Oil - 2 tablespoon
Curry leaves - 1 sprig
Coriander leaves - 1 tablespoon
Salt - to taste



Preparation Method:

1. Wash and clean tuvar dal. Pressure cook tuvar dal along with tomato, red chilli, hing and turmeric powder for 5 whistles.



2. Once pressure vanish off, mash the toor dal, red chilli and tomato well.



3. Add tamarind juice, coriander powder, required salt, water to the cooked mixture and make it to thin sambar consistency.



4. Heat oil in a separate pan, add mustard seeds to it, once mustard seeds splutter add urad dal, jeera, channa dal, red chilli, and curry leaves.  Saute it for a minute. Add onion and crushes garlic to the pan and saute well until onion turns translucent colour.  Add this seasoning to the sambar mixture.



5. Allow sambar to boil well, until raw smell of coriander powder and tamarind vanish off.



6. Switch off the flame and garnish it with coriander leaves.

Serve this yummy Pappu Chaaru with Hot steamed rice and vadam.