Andhra-Style Sambar | Pappu Charu Recipe | Dal Rasam | How to make Sambar
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Andhra-Style Sambar | Pappu Charu Recipe | Dal Rasam | How to make Sambar - The Andhra-Style Sambar may have just a few ingredients but has an explosive taste. Here is the detailed recipe for Andhra Style Sambar with images and a video. (Pappu Charu as it is called in Telugu is a combination of Pappu - Dal and Charu - Rasam. A mixture of this is the Andhra style Sambar)
This Telugu dish is so delicious when made right that it can actually be poured in a glass and drunk up. It is a simple recipe and does not have too many ingredients like the regular Sambar. The simple yet delicious recipe is an ever popular dish. It is made at least twice a week in Telugu households, The right taste is in the way it is cooked and the measure of ingredients.
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Tips
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This Andhra style Sambar is in fact fully in my style. I have added Drumsticks, Coriander Powder also to this Sambar. That gives a lot of taste and aroma to the Sambar. But, usually, Coriander Powder is not added to the Sambar.
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If you add Jaggery at the end, all the flavours get balanced. Those who do not like it can skip it. And it is always better to mash Dal with a ladle rather than blending it in mixie.
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Usually, Water can be added to Sambar without measurement. But for this Andhra style Sambar, do not add more than 300ml. Only then the Sambar is thick and tasty. Or it becomes too dilute and does not taste good.
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I am boiling this Sambar in a stone vessel. There is just no comparison to Sambar cooked in the stone pan and in a normal pan. The more the Sambar is boiled in a stone vessel, the greater the taste. And the cooked food stays fresh for at least 4-5 hours. They do not get spoiled too soon. But those who do not have stone vessels can cook in normal vessels.
Andhra-Style Sambar | Pappu Charu Recipe | Dal Rasam | How to make Sambar - Recipe Video
Andhra-Style Sambar | Pappu Charu Recipe | Dal Rasam | How to make Sambar
Prep Time 5 mins- Cook Time 20 mins
- Resting Time 30 mins
- Total Time 55 mins
Servings 6
Ingredients
- 1/2 cup Red Gram
- 2 cup Water
- 1/2 tsp Turmeric
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For Sambar
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Bengal Gram
- Asafoetida – A pinch
- 2 Red Chillies
- 3 Green Chillies
- 1 cup Sliced Onions
- 1 Sprig Curry leaves
- 6 - 7 Drumstick pieces (fibre removed)
- 2 Tomato Pieces
- Green Coriander – a fistful
- 300 ml Water
- 1 tbsp Jaggery Powder
- Salt
- 1 tsp Mirchi
- 1 tsp Coriander Powder
- 100 ml Tamarind paste extracted from 50 grams of Tamarind
Instructions
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Wash and Soak Red Gram for 2 hours and cook to 3 whistles in a cooker, adding 2 Cups Water and Turmeric.
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Once the stem is let out, grind the dal in a mixie to a smooth paste.
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Take a stone vessel or a thick-bottomed vessel. Heat Oil and add Mustard Seeds, Cumin, Asafoetida, Black Gram and Bengal Gram and fry.
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Add the sliced Onions and Drumstick pieces and Green Chillies. Cover and cook on a medium flame until the Onions and Drumsticks become soft.
- Once the vegetable pieces are cooked, add Tomato pieces, Salt, Mirchi Powder, and Coriander Powder and let the Tomato pieces cook well.
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Then add the 100ml Tamarind juice and let it boil for another 3 minutes.
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Once the Sambar is cooked, add the dal and 300 ml water and mix well. Then let it boil on a low flame for 10-12 minutes.
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While it is boiling, add chopped Green Chillies and grated Jaggery and let it boil for another 5 minutes. Remove from the fire.
• This Andhra style Sambar tastes great with Papads, Fried, Omelette or Chicken Fry.
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