Thotakura pappu (తోట కూర పప్పు, தொட்டகுற பப்பு, तोटकूरा पप्पू, തോടകുര പപ്പു) is a very common dal in the Andhra house holds.
Regional dish : Andhra Pradesh; Tamilnadu; Karnataka; South India; Some places in North India.
Cuisine style : Andhra| Cooking Time 30 minutes | Take with Rice | Type Dal | Shelf Life : 1 day| Quantity: 4 Servings.
Appx. Nutritional values :calculated for whole recipe
Calories (209 Kcal), Carbohydrates (40.19 g), Protein (12.05 g), Fat (0.73 g).
Ingredients :
- Toor dal (kandi pappu) 3/4 cup pressure cook until soft and mash
- Tightly packed thotakura leaves 2 cups (not the stalks)
- Small onion 1 finely chopped
- Green chillis 4-5 slit length wise
- Turmeric powder 1/4 tsp
- Lemon sized tamarind (soak in a cup of warm water and extract)
For tempering/poppu/tadka :
- Oil 1 tbsp
- Mustard seeds 1/2 tsp
- Cumin seeds 1/2 tsp
- Split black gram dal 1/2 tsp
- Channa dal 1/2 tsp
- Dried red chillis 4-5 (tear into pieces)
- Garlic flakes 5-6 crushed
- Curry leaves 10-12
Method:
- Heat oil in a heavy bottomed vessel, add mustard seeds.
- When they pop, add the cumin seeds, split gram dal and channa dal and let them brown.
- Next add the garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink.
- Add the thotakura and stir fry for 3-4 minutes.
- Add the turmeric pwd and salt and combine.
- Cover with lid and cook till the greens cook (approx 7-8 minutes).
- Using the back of the ladle, mash the contents slightly.
- Add the cooked and mashed dal to the onion-thotakura mixture.
- Cook for another 4-5 minutes on medium heat.
- Add the tamarind extract and combine well.
- Cook for another 9-10 mts or till the rawness of tamarind disappears.
- It should be a thick consistency dal.
Other variants /Cuisine Style : 1. Amaranta leaves with moong dal 2. Thotakura pappu with Tomato 3. Thotaku pappu with lentils.
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