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 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
3.: Senaga 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.
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
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.