Monday, October 06, 2008

100 Simple Pappu ( Andhra's Lentil Stews)

This cookbook lists 100 simplified lentil stews, the Pappu, cooked in Andhra. Ten bases are combined with ten different additives and ten different flavouring to create a thousand different pappu varieties.  The building blocks are listed below:  

The base:

The following dals as listed in column 1 are used in most pappu.
0.: Kandi pappu : Tuvar dal is used to cook most pappus

1.: Pesara pappu  or Mung dal is the next most commonly used dal.

2.: Misore Pappu . Called Mysore pappu / Masoor dal, this pink lentil is not very commonly used.

3.: Senaga pappu : Bengal gram / chana dal takes longer to cook and is usually presoaked before cooking. This is generally paired with sour spinach ( gongura) to cook the gongura pappu.

4.: Mukkula pappu : A combination of dals can also be used for pappu.

5.: Ulava pappu : Though more famous for Ulava Charu, this earthy dal can also be cooked into a great pappu.

6.: Roast pappu : Roasting dals before cooking imparts a nutty flavour.

7.: Stir fried lentils : Stir frying dals before cooking imparts a nuttier flavour.

8.: Other lentils : A variety of quick cooking lentils are found around the world and all these can be turned into delicious pappu

9.: Combo : Any combination of the above lentils can be used for pappu.

The additives:
A variety of additives are simmered in a sour base to cook up various pappu. Column 2 lists the most commonly used additives in Andhra.

0.: None :  Plain boiled dal tastes delicious without any additives. Eaten as Mudda Pappu , it is mixed with cooked rice, drizzled with ghee and is accompanied by a pickle.

1.: Raw Mango  gives us the famous Mamdikkaya pappu

2.: Tomato is cooked into the Tomato pappu

3.: Spinach : A variety of spinach varieties are cooked into delicious pappu like  Aakukoora  Pappu/ Thota koora pappu  / Gongura pappu.

4.: Dosakka. The much loved vegetable in Andhra gives us the  Dosakka Pappu.

5.: Tamarind leaves . It is in Andhra we see the use of tender tamarind leaves being cooked into the  Chinta chiguru pappu

6.:  Red Pumpkin is boiled with dal into the Gummadikaya Pappu

7.:  Ridge gourd   with Mung dal gives us Beerakkaya pesaru pappu 

8.: Bottle gourd  is made into the Sorakkaya Pappu

9.: Fusion . A variety of fresh vegetables / spinach / herbs can all be cooked into delicious pappu. A combination of the above additives can also be used.

And this is my second  entry to SRA's legume love affaircontinuing the event started by Susan of The Well Seasoned Cook.


Poorni Pillai said...

The last four posts have been totally new to me- pappus and pulusus, even though they are from neighboring states. Nice names :)
How come food from Kerala is more well known here in TN than that from KA or AP?

Susan said...

Brilliant, as usual, Ramki.

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