PAPPUPULUSU

A traditional Andhra pulusu with toor dal and lots of vegetables which is a perfect combination with hot rice and a drop of ghee with a side dish of gutthi vankaya kura.In my view there is a difference between pappucharu and pappupulusu, pappucharu is based with moong dal or toor dal with any 1 variety of vegetable that is like okra, drumstick, Cucumber (Andhra dosakaya).mostly people use lemon juice or thin tamarind juice for a tangy taste in this pappucharu; this will be in a thin consistency then pappupulusu with a seasoning of mustard and cumin seeds with garlic flavor.
And pappupulusu is a base with toor dal, lots of vegetables,thick tamarind juice and seasoned with mustard seeds, asafoetida. You can use any 3-5 variety s of vegetables like drumstick,eggplant, cucumber, pumpkin, sweet potato, carrot, radish, shallots.This is a nutritionally balanced and easy to cook recipe.. This pappupulusu is tastes much better the next day. And here I am with the recipe..............

INGREDIENTS:----

Toor(tour) dal ---- 1 cup
Mixed vegetables --- 2 cups cut in to1 inch cubes (I used bottle gourd, carrot, egg plant, and okra)
Onion --- 1 big cut in to cubes
Green chilies --- 3 slit
Tomatoes --- 2 medium cut in to quarters
Tamarind – 1 golf ball sized (1 big lemon size)
Turmeric powder – 1/4 tea sp
Red chili powder --- 1 tea sp (according to your taste if you don't like much spicy then jut remove this)
Salt to taste
Coriander leaves for garnish
FOR SEASONING:---
Oil --- 1 tab sp
Mustard seeds – 1 tea sp
Cumin seeds – 1/2 tea sp
Fenugreek seeds – 1/4 tea sp
Dry red chilies --- 3 broken
Fresh curry leaves --- 12
Asafetida – 1/4 tea sp
METHOD:-----
1. Soak tamarind in water for 1/2 hour and extract juice with 1 cup water and leave a side.
2. Soak toor dal in water for 10 min. and then cook with 1 tomato till soft, and remove from heat and mash with potato masher or pappuguthi( which we use to mash cooked dal) and leave a side.
3. Now cook mixed vegetable pieces, onion pieces, slit green chilies and remaining tomato pieces with tamarind extract till vegetables are tender then add salt to taste, turmeric powder, red chili powder mix well and the add cooked dal mix well and bring to a full boil.
4. Now heat oil in a pan add mustard seeds and let them popup then add cumin seeds, dry red chilies, asafetida, fenugreek seeds, fresh curry leaves and then add this seasoning to dal and vegetable mixture mix well and remove from heat. Garnish with chopped coriander leaves.
Serve with rice and any vegetable stir fry like potato or egg plant stir fry or even with okra stir fry