PESARA PAPPU PULUSU/MOONG DAAL STEW

PESARA PAPPU - PAPPU PULUSU

PESARAPAPPU PULUSU

Pesara pappu /moongdaal pulusu is a soft recipe which varies a little with kandipappu pulusu.It goes well during sunny weather or in summer times especially giving the body a cooling effect.

Materials:


  • Pesara pappu/ moong daal - 1 cup

Wash well ,and cook into a paste form/daal
and keep it aside.
  • Tamarind juice 5 to 6 cups
Made from a big lime sized tamarind
or adjust according to your taste

  • Chopped onions 1 cup
  • Green chillies 6 to 8 nos
  • Garlic 4 to 5 pods(optional)
  • Salt

Seasoning:


  • Oil 1to 2  tbsp
  • Mustard seeds half tsp
  • Methi seeds a pinch
  • Jeera 1 tsp
  • Red chillies 4 to5
  • Curry leaves
  • Kothmeer/corriander leaves

Method:

  • Place a pan on the stove and add oil to it 
  • After the oil is heated,now add seasoning materials except curry leaves and kothmeer. 
  • Afterthey splutter toss well,after they stop spluttering add chopped onion and garlic and saute well for a few minutes in low temp.
  • After the onion pieces turn to a little brown add tamarind juice, salt and curry leaves,green chilli slits and let them boil.
  • Meanwhile mash the cooked daal well and add into the boiling pulusu.
  • Finally add kothmeer leaves,and let it boil for more than 10 min/or until it is done in low temp.
  • Adjust salt,chillies and tamarind juice according to your taste. 
  • Switch it off and transfer into a serving bowl.
  • It tastes yummy with hot steamed rice with a dallop of ghee..

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