Tomato Pappu 

By Jeyanthi

This is a staple Andhra dish. Easy to make and very healthy. Goes best with rice and a good accompaniment to rotis too. 


  • Toor Dal (துவரம் பருப்பு) – 200 ml (1 உளக்கு)
  • Green chillies (பச்சை மிளகாய்) – 10-11
  • Tomatoes (தக்காளி) – 4 medium size 
  • Tamarind (புளி) – நெல்லிக்காய் அளவு (size of a quarter)
  • Onion (பெரிய வெங்காயம்) – 1 Medium size
  • Coriander leaves (மல்லித்தழை) – 4 stalks (optional)
  • Turmeric powder (மஞ்சள் பொடி) – 1 tsp
  • Salt (உப்பு) – as required

Seasoning (தாளிக்க)

  • Mustard (கடுகு) – 1/2 tsp
  • Urad Dal (உளுந்து) – 1/2 tsp
  • Cumin seeds (சீரகம்) – 1/2 tsp
  • Garlic – 6 pieces minced
  • Curry leaves (கருவேப்பிலை) – 20
  • Red chilli (வர மிளகாய்) – 2
  • Asafoetida (பெருங்காயம்) – a pinch


  1. Chop up the onions, chillies, tomatoes and onions roughly into big chunks
  2. Put all ingredients except salt in pressure cooker, add sufficient water to cover the contents and cook for 4-6 whistles
  3. Once the pressure is released, add salt
  4. Use a masher (மத்து) and mash all the contents well
  5. Pour a tea spoon of cooking oil in a kadai
  6. Once the oil is hot, add the ingredients for seasoning
  7. After the mustard splutters and the garlic is roasted, add the seasoning to the mashed dal


  • Add a bunch of palak or methi leaves to the presure cooker. In this case, reduce the number of tomatoes to 1
  • Add Gongura leaves. For Gongura pappu, skip the tamarind, reduce the number of tomatos to 1 and increase the number of green chillies to 15-16
  • Add diced bottle guard (சுரைக்காய்). For this version add a tea spoon of channa dal (கடலைப்பருப்பு) and reduce number of tomatoes to 1

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