Wednesday, December 19, 2018

Posted by Mala at 12:00:00 AM No comments
This recipe hails from Andhra, learnt from my friend. Almost like Peerkangai pappu, but I have made this an easier and quicker version, by using the pressure pan. We cannot do the same to Peerkangai/ridgegourd, since it is a very soft vegetable and will become mushy.
All pappus are very tasty gravies, go with rotis, rice or poories.

Tur dhal - 1/2 cup, soaked for 1/2 hour and pressure cooked
White radish - 4, chopped fine, after peeling the skin
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsps
Onion - 1, chopped fine
Tomatoes - 2, chopped fine
Garlic - 4-5 pods
Green chilli - 1-2, slit
Salt to taste

To season
Cooking oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Methi/fenugreek - 1 tsp
Jeera/cumin - 1 tsp
Curry leaves - a few

Coriander/cilantro leaves for garnishing

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Serves 3-4

Things kept ready

Pressure pan heated with oil, seasonings above mentioned added

Onions, green chilli, curry leaves and garlic added and sauteed for 2-3 minutes

Tomatoes added

Chopped radish added

Sambar powder and turmeric powder added

Mixed well

About 1 cup water added, salt to taste added, and cooked for 3 whistles

After opening

Pressure cooked tur dhal added, 

and mixed well

Serve this tasty Radish pappu with rotis, after garnishing some coriander leaves

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