Akukura pappu

Thotakura Pappu

Ingredients:-
Thotakura - 2 cups (Any Akukura)
Kandipappu/Yellow Lentils/Toor dal - 3/4 cup
Tomatoes- 5 (Small Size) 
Tamarind - Small lemon size (Dont use tamarind for gongura)

Pasupu /  Turmeric powder - 1/4 tspn
Green chillies - 12 (Small) 

Note: My mirchi are not spicy so used 12 of them. If they are spicy you can use 7 to 8. If you are not sure about mirchi spicy then you can use chilli powder. 1 and 1/2 spoon is enough for this.
                                     


Talimpu/Popu/Tadka/Seasoning

Oil 3 tspns
Onion - 1 (Big)
Mustard seeds / Aavalu - 1/2 tspn
Minapappu / black gram - 1/2 tspn
Curry leafs - 3 stems
Salt to taste                               

Procedure:-

1) Clean akukura with salt water and chop it well.

 2) Cut Mirchi and tomatoes to small piece. 

 3) Take kandipappu in a cooker and clean it. Pour 2 cups of water. Add turmeric, tomatoes pieces and mirchi in the cooker.

4) Now add akukura and place the tamarind on top of akukura. 
Note: If tamarind desolves in dal water, dal wont boil. So make sure it was placed on top of akukura.

 

 5) Place the lid and wait for 3 whistles on a high flame.

6) Once the cooker cools down open the lid and separate the water in to a container. Then smash the boiled dal mixture slowly. Since its boiled it smashes easily with table spoon.

 7) Mix the dal mixture to the dal water in a container. Add salt to taste.
                                               

8) Put pan and add oil. Fry all seasoning ingredients. (Avalu, minapappu, onion and curry leafs).                              

                      

9) Add seasoning mixture to dal.                                

10) Heat the akukura pappu for 2 mins on a low flame.

                                              
                    Akukura pappu is ready. Serve it with either rice or Chapati.