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 pesara pappu pulusu recipe is my Mom-in-Law’s cook-book. It is her favourite dish. I love this because it is very simple and easy to make and very soothing. Serve it with hot piping rice.
We get tender or raw tamarind fruit from September to February of the next year. We make Ava pulusu, chutney and dal with them. Once they start ripen we get them indifferent shape and have different uses. The fresh sourness of the raw tamarinds makes the pulusu tangy and tasty. I like the fresh sourness of them.
During the month of Karthikam, we follow fasting during day and have food only after the sun sets. Some people follow this for the entire month and some follow it only for Mondays of the month.
My mother-in-law used to follow only for Mondays as she was diabetic. Whenever she fast, she prefers to make this pulusu. She used to say that it is very soothing to the stomach and easily digestible. Did not understand the logic behind it back those days but now I understand moong dal is the reason behind it’s subtle taste.
I do not know about the recipe before my marriage. It is special to my in-laws place. When I had chintakaya pulusu for the first time in my in-laws place, I searched for tamarind pieces in it. In the process of searching for them, I mixed it upside down. My mother-in-law got annoyed why I was doing like that, so she asked me what am I doing?? I told her that I want tamarind pieces, with a smirk on her face told me that it was made into juice and you don’t get them. 🙂 Fun apart, this pulusu gives a kind of soothing feeling whenever we have it.
About Chintakaya Pesara Pappu Pulusu:
Chintakayalu/Raw Tamarind: Use the raw and tender chintakayalu, available mostly in the months of September to December.
Moong Dal: Gut friendly and easy to digest super food. Cook the dal till soft and mushy.
Green Chillis: The spice in the pulusu comes only from green chillis so use them wisely.
Cumin Seeds: Cumin seeds are added into it directly, not through tadka.
The most interesting part of the recipe is it doesn’t require any special masalas and it tastes very light. Light on tummy also.
Serve chintakaya pesara pappu pulusu with hot piping rice and a spoon of ghee. Check out the recipe card below.
Chintakaya Pesara Pappu Pulusu Recipe | No onion garlic recipes
Ingredients
- 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
For Tadka
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 2 Red Chillis
- 1 tsp Asafoetida
- 4 or 5 Curry Leaves
Instructions
- Wash moong dal and add water till the dal immerse.
- Add 2 spoons of oil to dal, this would helps in avoiding of spill over the dal.
- Pressure cook moong dal for 3 whistles.
- Once the pressure cools down, mash the dal and keep it aside.
- Wash raw tamarind and add water.
- Cook them till they are soft and mushy.
- Allow them to cool to handle.
- Once they are cool enough to handle, squeeze and extract juice out of them.
- In a thick bottom pan add tamarind juice, salt to taste and turmeric powder.
- Mix them well and add mashed dal too.
- Allow this to cook for 5 minutes, stirring occasionally.
- Add slit green chillis and cumin seeds. Mix well and allow till it reaches 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.
