Palakura Pappu Recipe
An Outlook on Palakura Pappu Recipe
Palakura Pappu is a quintessential dish from the Andhra Cuisine that comes with a host of health benefits in it. Relish this nutritive dish with rice and roti along with an array of other dishes in a regular south Indian Meal...
Palakura Pappu also called as Palak Pappu is a nutritious food from the Andhra Cuisine made of palak or spinach and tuvar dal. It is popular in South India, and usually served for rice and rotis in restaurants with a lavish spread of ghee on top. Its smooth and creamy texture looks appealing and as its consistency is semi-gravy type, you can mix it up with any Indian Meal you prefer. For example, it goes well with steamed rice, raw rice, jowar and bajra roti when served along with other curry, kootu and pickle.
This palakura Pappu is indispensable in an Andhra meal and it is regularly prepared in the South Indian households as it the simple vegan dish that holds a lot of nutrition in it. Because of its accessibility and affordability dishes made of palak is popular all over the country and one such famous dish is this palakura pappu. The combination of pappu with any green is always alluring and this dish is one among them that comes with the flavor of onion and garlic.
Palak holds a lot of health benefits and usually it is prepared once or twice a week in every Indian household. It is a super food that is loaded with a lot of nutrients that is essential for bone, lung and heart health. It is rich in Iron, calcium and Magnesium and it also contains fiber and Vitamin K in abundant. It manages the blood pressure and prevents cancer while it also improves blood glucose control in the body. It is the best food for women as it is rich in Iron and as it also promotes skin and hair health. Moreover, as palak has a lot of beta carotene it is very good for the eyes too which is essential for today's lifestyle. It is a layman's power packed meal and a storehouse of nutrition that comes even as a low calorie food.
Make this delectable palakura pappu with the simple recipe given below and enjoy its benefits to the fullest.
Ingredients Required To Make Palakura Pappu Recipe
How To Make Palakura Pappu Recipe
Wash the palak twice or thrice in running water and take out the leaves from the stalk.
Drop the leaves in a bowl and wash it again.
Chop them into big pieces and add into a bowl.
Now add half a cup of shallots and half a cup of chopped tomatoes to it.
Tip in two slit green chilies along with ten garlic pods.
Transfer it to a small pot and add a cup of water and place it over a stove.
Tip in a pinch of turmeric powder and a quarter teaspoon of sugar and stir in and turn on the flame.
Let it cook for about ten minutes approximately and after sometime just turn off the stove and keep the pot aside.
Take half a cup of tuvar dal and drop it in a small vessel and pour two cups of water in it.
Place it inside a cooker and pressure cook it for three to four whistles.
Turn off the stove and let the pressure subside.
Meanwhile, do the tempering for Palakura Pappu.
Place a pan in the stove and squirt in two teaspoons of ghee in it and maintain the flame in medium mode.
When it starts melting, just toss over some mustard seeds and let it splutter.
Now add a teaspoon of jeera seeds and follow it up with a dried red chili and half a teaspoon of broken urad dal.
Finally, tip in a pinch of asafoetida powder along with a twig of curry leaves and let it sizzle too.
Immediately add the boiled palak along with the other veggies and stir in.
Sprinkle the required amount of salt and a little turmeric powder.
Tip in half a teaspoon of red chili powder and coriander powder each and mash up using a masher.
After two minutes, take out the boiled dal (pappu) from the pressure cooker and drop it into the pan after mashing it well too.
Finally, plop in half a teaspoon of tamarind paste and stir in while altering the flame to high mode.
When it becomes fragrant and gets thickened, turn off the stove and sprinkle some curry leaves to it.
Now the delicious palakura pappu is ready.
Serve it with hot steamed rice along with gongura chutney, brinjal fry and a crisp.
Tip and tricks to make Palakura Pappu Recipe :
- As much as possible, use fresh and tender palak for making palakaya pappu to get the best flavor and taste out of it.
- while boiling the palak do not boil it in pressure cooker as it will amke the palak too mushy and colorless.
- Boil it in an open vessel with a little water for less than ten minutes.
- we add a pinch of turmeric and sugar to retian its lush green color.
- you can use either ghee or sesame oil for tempering.
- shallots always gives a tinge of sweetness and extra flavor to the pappu and in case if you do not get it, you can add regular onions.
- After boiling the pappu, do not forget to mash the pappu well uisng a masher. Only then you will get a smooth and creamy texture at the end.
- Try to finish the dish (any dish you make with greens) within a day as it may tend to cause minor digestive issues if it is consumed the next day.
- If you prepare it for kids and elders, skip adding green chilies and red chili powder to thhe pappu and you just add a pinch of pepper powder while making the pappu.
- Serve it with hot steamed rice with a dash of ghee, any vegetble fry like bindi, yam, colocassia, brinjal, bitter gourd or raw banana along with a papadam.
Ingredients
Directions
Wash the palak twice or thrice in running water and take out the leaves from the stalk.
Drop the leaves in a bowl and wash it again.
Chop them into big pieces and add into a bowl.
Now add half a cup of shallots and half a cup of chopped tomatoes to it.
Tip in two slit green chilies along with ten garlic pods.
Transfer it to a small pot and add a cup of water and place it over a stove.
Tip in a pinch of turmeric powder and a quarter teaspoon of sugar and stir in and turn on the flame.
Let it cook for about ten minutes approximately and after sometime just turn off the stove and keep the pot aside.
Take half a cup of tuvar dal and drop it in a small vessel and pour two cups of water in it.
Place it inside a cooker and pressure cook it for three to four whistles.
Turn off the stove and let the pressure subside.
Meanwhile, do the tempering for Palakura Pappu.
Place a pan in the stove and squirt in two teaspoons of ghee in it and maintain the flame in medium mode.
When it starts melting, just toss over some mustard seeds and let it splutter.
Now add a teaspoon of jeera seeds and follow it up with a dried red chili and half a teaspoon of broken urad dal.
Finally, tip in a pinch of asafoetida powder along with a twig of curry leaves and let it sizzle too.
Immediately add the boiled palak along with the other veggies and stir in.
Sprinkle the required amount of salt and a little turmeric powder.
Tip in half a teaspoon of red chili powder and coriander powder each and mash up using a masher.
After two minutes, take out the boiled dal (pappu) from the pressure cooker and drop it into the pan after mashing it well too.
Finally, plop in half a teaspoon of tamarind paste and stir in while altering the flame to high mode.
When it becomes fragrant and gets thickened, turn off the stove and sprinkle some curry leaves to it.
Now the delicious palakura pappu is ready.
Serve it with hot steamed rice along with gongura chutney, brinjal fry and a crisp.
