PAPpu Chāru – Andhra Style Curry


Pappu means Dal and Chāru means Kadi. This is one dish that I love when I have an Andhrastyle thali in the restraunts. The Pappu Chāru is a simple, one pot recipe yet the flavour is so complex. It’s a perfect combination of tangy, spicy and garlicy. There is nothing more satisfying than having this with steamed rice and ghee, with some deep fried papad and butter milk chillies. 

I today made the basic Pappu without any vegetables or greens. You can keep this as the basis and add the vegetables and greens. 


1 cup – Toor dal

3 nos – Green Chilly or Dry Red Chilly
10 to 12 nos – Garlic Cloves
1 no – Tomato , big sized, chopped
1 no – Onion, medium sized, chopped
2 tbsp. – Tamarind paste
1/2 tsp – Turmeric powder
Salt to taste

For Tempering

2 tbsp. – Ghee
6 to 7 – Curry leaves
1 tsp – Mustard seeds
1 pinch – Asafoetida

Wash the dal well and soak it for 15 to 20 minutes.

.Add the dal, chopped tomatoes, chopped onion, green chillies, 6nos. crushed garlic, turmeric powder and 2 cups of water and pressure cook for a minimum of 5 whistles. The dal should be cooked well enough to be mashed easily.

.Open the lid once the cooker cools down and mash the cooked dal well using a masher. 

.Add tamarind pulp, salt and the remaining crushed garlic to this and 1 cup water and boil it again till the raw tamarind smell vanishes and the dal thickens. 

.Taste the dal for salt and tamarind. The chaaru should be tangy, spicy and garlicy.
For tempering

Heat ghee in a pan. Add mustard seeds and let it crackle. Add asafoetida and curry leaves and let it crisp up. Pour the tempering over the chaaru and serve with hot steamed rice a dollop of ghee.

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6 thoughts on “PAPpu Chāru – Andhra Style Curry

  1. Madhuri,
    Pappu Chaaru is an everyday staple of ours as well. The humble Pappu Chaaru would be eternally grateful for you having elevated it with such gorgeous images and choice of props and styling. That rising steam is even more inviting!

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