Muddha Pappu Pulusu is an all time favorite of Coastal Andhrites.This dish is a stew with yams and tamarind served with Rice, muddha pappu(Toor dal),ghee, Aavakai(Mango Pickle) and Papadum.
Preparation time:40 minutes
Serving:6
Ingredients:
Chilagada dumpa(yams) 4 cups peeled and sliced 2cm thick
Drumsticks 2-3 sticks chopped into 1.5 inches
Green chilies 6-10 depending on spice level
Oil 1 tablespoon
Tamarind paste 1 teaspoon
Onions 1/2 cup
Jaggery(bellam/Gud) 1 1/3 tablespoon
Cumin seeds 1 teaspoon
Chana dal 1 teaspoon
Urad dal-1 teaspoon
Mustard seeds 1 teaspoon
Garlic 4 cloves
Red chilies 3
Salt to taste
Procedure:
1. Heat oil in a pressure cooker. Add Chana Dal and Urad Dal and roast until they are light brown.
2.Add mustard seeds and cumin seeds and fry till the seeds splutter. Add the chopped curry leaves, red chilies and garlic and fry well.
3.Add the onions,Yams and drumstick pieces and Saute.
4.Add water, tamarind paste, salt and jaggery stir and pressure cook for 4-5 whistles.
Mudda Pappu:
Ingredients:
Toor dal 3/4 cup
salt to taste
Procedure:
Ingredients:
Toor dal 3/4 cup
salt to taste
Procedure:
Pressure cook Toor dal with 3 cups of water for 3-4 whistles and turn off the stove.Let the steam leave and mix salt. Serve with pulusu.
Tips:
Do not overcook the yams they will not hold the shape.
The stew can be made with eggs or okra or eggplant in addition to yams and drumsticks.
Prathima Koneru 
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