Chintakaya pesara pappu pulusu recipe is a very simple recipe made with raw tamarind and split green gram. It is another no onion no garlic recipe.
Chintakaya Pesarapappu Pulusu
– 3/4 th Cup Moong Dal– 5 to 7 Raw Tamarind– Salt to Taste– 3 or 4 Green Chillis slit them– 1/4 tsp Cumin Seeds– 1/4 tsp Turmeric Powder– 1 tsp Asafoetida
Ingredients
– 1 tbsp Oil– 1 tsp Mustard Seeds– 2 Red Chillis– 1 tsp Asafoetida– 4 or 5 Curry Leaves
Ingredients for Tadka
– Wash moong dal and add water till immerse.– Add 2 spoons of oil to dal.– Pressure cook it for 3 whistles.– Once the pressure cools down, mash it and keep aside.– Wash raw tamarind to clean and add water.
Step 1
– Cook them till soft and mushy.– Allow cool enough to handle.– Squeeze and extract juice out of them once they are cool enough to handle.– In a thick bottom pan add tamarind extract, salt to taste and turmeric powder.– Mix them well and add the dal.
Step 2
– Mix well and Allow to cook for 5 minutes, stirring occasionally.– Add slit green chillis and cumin seeds. Allow it to reache rolling boiling.– In another pan heat oil, add mustard seeds, red chillis, curry leaves and hing or asafoetida.– When they start spluttering add the tadka to the pulusu and allow it to boil for another 5 to 10 minutes.– Serve Chintakaya pesara pappu pulusu with hot piping rice and a spoon of ghee.