Tomato Pappu – Recipe for Andhra style tomato pappu made with toor dal. How to make Andhra / Telugu restaurant style Tomato Dal / Tomato lentil. Recipe with step by step pictures and video.
Here are recipes from the site using Tomatoes Toor Dal
Here is how to do Andhra Style Tomato Pappu Recipe
Boiling the dal / lentil for making Andhra Style Tomato Pappu Recipe I cook my dal in the pressure cooker. I like to cook the dal in a bowl inside the cooker to avoid spewing of the water from the pressure cooker. The important thing about Andhra style pappu is the consistency of the dal. It should be thick. So I use 1 dal : 3 water ratio for cooking. I have found that this water / dal ratio is perfect while making dal recipes.
Add half a cup of dal and 1.5 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. In a small tumbler place the tamarind and add in little water. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.
Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft.
Add one cup of finely chopped tomatoes and a teaspoon of salt. Add in a little sugar or jaggery. This is optional. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
Now we will temper the dal. Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds.
Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida. Let the spice powders roast in the residual heat. (Remember that the stove is off).
Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.
For making Andhra Style Tomato Pappu Recipe
1/2 cup toor dal (arhar dal) 1.5 cups water a small 1/4 inch piece of tamarind 2 teaspoon peanut oil / vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprigs curry leaves 4 cloves of garlic 2 green chillies, chopped 2 dried red chillies 1/4 cup onions, finely chopped 1 cup tomatoes, finely chopped 1 teaspoon salt 1/4 teaspoon jaggery or plain sugar (optional) 2 sprigs coriander leaves, chopped
Tempering Andhra Style Tomato Pappu Recipe
1 tablespoon ghee 1/4 teaspoon cumin seeds 2 dried red chillies 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida
Cook the dal in a pressure cooker with 3 cups of water and tamarind (in a bowl). Cook for 6 whistles. Let the pressure release naturally. Mash the dal. Set aside.
Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft. Add one cup of finely chopped tomatoes and a teaspoon of salt. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
Now we will temper the dal – Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds. Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida.
Let the spice powders roast in the residual heat. (Remember that the stove is off). Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m
For making Andhra Style Tomato Pappu Recipe
1/2 cup toor dal (arhar dal) 1.5 cups water a small 1/4 inch piece of tamarind 2 teaspoon peanut oil / vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprigs curry leaves 4 cloves of garlic 2 green chillies, chopped 2 dried red chillies 1/4 cup onions, finely chopped 1 cup tomatoes, finely chopped 1 teaspoon salt 1/4 teaspoon jaggery or plain sugar (optional) 2 sprigs coriander leaves, chopped
Tempering Andhra Style Tomato Pappu Recipe
1 tablespoon ghee 1/4 teaspoon cumin seeds 2 dried red chillies 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida
Cook the dal in a pressure cooker with 3 cups of water and tamarind (in a bowl). Cook for 6 whistles. Let the pressure release naturally. Mash the dal. Set aside.
Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft. Add one cup of finely chopped tomatoes and a teaspoon of salt. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
Now we will temper the dal – Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds. Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida.
Let the spice powders roast in the residual heat. (Remember that the stove is off). Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m
Find it online : https://www.kannammacooks.com/andhra-style-tomato-pappu-recipe/
Pavakkai Poriyal Recipe, Bitter Gourd Stir-Fry Recipe – Recipe for Pavakkai Poriyal made with the addition of coconut. South Indian Tamil style recipe. Excellent side dish had along with rice.
This pavakkai poriyal / bitter-gourd stir-fry has to be one of the hands-down simple yet best recipes I have learnt from my in-laws place. My in-laws had a cook called Naacha. She came to them at a tender age of 8. She was like a right hand lady to my husband’s grandmother Sinthayamma. Naacha left us (she is in her 80’s now) / retired after Vinodh’s grandmother passed away a few years back. She is a riot of a character and I loved her food a lot. Carefully trained by Vinodh’s grandmother, her dishes were always simple but super high on flavour. Her bitter-gourd stir fry was never bitter but so flavorful and addictive. It’s one of my favorite dishes. She always cooked the stir-fry with lots of garlic, shallots and coconut. Another thing was that she boiled the bitter gourd first with some water and then used the boiled bitter gourd to cook the stir-fry. She would discard the water saying “kasappu ellam thannila poyirumunga”… meaning all the bitterness will go away in the water. When I am making at home, I serve the water as a soup with a pinch of salt added (call it as shots – I drink it in one gulp as no one slurps on bitter-gourd water soup). She always, always cooked with Indian shallots and onions were never a substitute for her. When I have time, I cook with shallots or else, I make it with regular onions and it still tastes great.
Here is a picture of Naacha holding my son when he was a baby.
Here are other Pavakkai Recipes / Bitter gourd recipes from the site. Bitter Gourd / Pavakkai Recipes Here is how to do Pavakkai Poriyal Recipe, Bitter Gourd Stir-Fry Recipe
Here is the video of how to make Pavakkai Poriyal Recipe, Bitter Gourd Stir-Fry Recipe
Here is how to make Pavakkai Poriyal Recipe, Bitter Gourd Stir-Fry Recipe Wash the bitter gourd and clean them. Cut off both the ends. Remove the white part that holds the seeds of the bittergourd. If the bitter gourd has slightly ripened, the insides will be pink and slimy. Just scoop the seeds with a spoon and discard. Proceed with the recipe.
Chop them into small pieces. Boil the bitter gourd with half a cup of water in a pressure cooker. Cook for just one whistle. Wait for the pressure in the cooker to settle naturally. Drain the water and set aside. You can serve the water as a soup. The water will be very bitter so drink it in one shot as its very healthy. Do not discard.
Heat peanut oil in a pan (I prefer non-stick pan for making this dish) and add in the chana dal and urad dal. Saute for a few seconds. Add in the mustard seeds and dried red chillies. Let the mustard seeds crackle. Add in the finely chopped onions, curry leaves and garlic. The roasted garlic adds a nice flavour to the dish.
Saute the onions for a minute. Add in the turmeric powder, salt and the kuzhambu milagai thool. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you don’t have “kuzhambu milagai thool”, use store bought Tamil style sambar powder. Even curry powder works well.
Add in the drained pavakkai / bittergourd.
Saute for a good 10-15 minutes on a low flame. Low flame is key for the veggies to get roasted and take on a golden colour. While the veggies are getting roasted, add in a pinch of sugar.
Keep sauteing till the onions and garlic have charred a bit and the bitter-gourd has shrunk and is roasted well and brown in colour. Everything in the pan should be well roasted and golden.
Now add in the fresh shredded coconut and mix well to combine.
Bitter gourd stir-fry / pavakkai poriyal is ready. Serve hot with rice.
Ingredients for making Pavakkai Poriyal / Bitter-Gourd Stir Fry Recipe
250 grams bitter gourd (about two bitter gourds)
2 tablespoon peanut oil / vegetable oil
1 tablespoon chana dal
1/2 tablespoon split white urad dal
1/4 teaspoon mustard seeds
2 dried red chillies
1 cup finely chopped onions
10 cloves garlic
2 sprigs curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 teaspoon Kuzhambu milagai thool (or) sambar powder
1/4 teaspoon sugar
1/4 cup fresh shredded coconut
Wash the bitter gourd and clean them. Remove the white part that holds the seeds of the bittergourd. Chop them into small pieces. Boil the bitter gourd with half a cup of water in a pressure cooker. Cook for just one whistle. Wait for the pressure in the cooker to settle naturally. Drain the water and set aside. You can serve the water as a soup. The water will be very bitter so drink it in one shot as its very healthy. Do not discard.
Heat peanut oil in a pan (I prefer non-stick pan for making this dish) and add in the chana dal and urad dal. Saute for a few seconds. Add in the mustard seeds and dried red chillies. Let the mustard seeds crackle. Add in the finely chopped onions, curry leaves and garlic. The roasted garlic adds a nice flavour to the dish.
Saute the onions for a minute. Add in the turmeric powder, salt and the kuzhambu milagai thool. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you don’t have “kuzhambu milagai thool”, use store bought Tamil style sambar powder for this recipe. Curry powder can also be used.
Add in the drained pavakkai / bittergourd.
Saute for a good 10-15 minutes on a low flame. Low flame is key for the veggies to get roasted and take on a golden colour. While the veggies are getting roasted, add in a pinch of sugar.
Keep sauteing till the onions and garlic have charred a bit and the bitter-gourd has shrunk and is roasted well and brown in colour. Everything in the pan should be well roasted and golden.
Now add in the fresh shredded coconut and mix well to combine. Bitter gourd stir-fry / pavakkai poriyal is ready. Serve hot with rice.
Author: Suguna Vinodh
Prep Time: 5m
Cook Time: 20m
