Monday, September 26, 2011

Chintakaya pappu/Tamarind dal

Tamarind dal or leta chintakaya pappu is an Andhra delicacy regularly made during the season of fresh tamarinds or leta chintakayalu as known in Telugu.

Thank you Mrs. Vasantha garu (Neeharika’s mom in law) for this delicacy.

Preparation time: 25-30 mins

Serves: 4


Fresh and raw tamarind fruit (Leta chintakayalu/ Hunsekaya) 10-15

Pigeon peas (Kandipappu/Toor dal) 1 cup

Green chillies 4

Curry leaves 4-5

Refined cooking oil 1 tbsp

Red chillies 2

Black gram (Uddipappu/ Urad dal) 2 tsp

Mustard seeds (Aavalu/Rai)

Red chilli powder 2 tsp
Pinch of turmeric (Pasupu/Haldi)

Pinch of Asafoetida (Inguva/Hing)
Salt to taste


Wash and pressure-cook the pigeon peas, green chillies and curry leaves to 2 whistles and set aside to cool. If boiling in the open, boil for around 15 minutes until slightly soft and coarse.

Grind to a coarse paste the raw tamarind fruits, salt and a pinch of turmeric.

Add this blended tamarind paste to the coarsely done pigeon peas mixture. Add red chilli powder (And adjust the salt if required) and leave to boil for around 5 mins until the dal is soft and cooked.

Heat oil for seasoning. Add mustard seeds and as they pop, add red chillies, black gram and a pinch of asafoetida.

Season the dal with the above tempering.

Serve with rice or any Indian bread. Tangy and spicy, chintakaya pappu is indeed a tongue tickler.

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