As our Telugu cuisine continues today’s special is a simple and healthy “palakura pappu” or dal with spinach also known as keerai kootu.Pappu or dal in different forms is a major part of Andhra cuisine. Mudda pappu, tomato pappu, gongura pappu….. I have used amaranth along with green gram dal for this delicious preparation. Amla bits have replaced tamarind juice in the recipe. The sour principle though has enhanced the taste has diminished the bright green colour of the amaranth…. A natural reaction between chlorophyll and acids. The tempering with Cumin and red chilly adds to its flavour.
Ingredients for Palakura pappu recipe
- Green gram dal 1/2 cup
- Chopped Amaranth /spinach 2 cups
- Green chilly 2
- Turmeric powder 1 tsp
- Tamarind extract 1 tbsp /lemon juice 1 tbsp /1 chopped amla
- Sesame oil 1 tsp
- Cumin seeds 1 tsp
- Red chilly 3
- Asafoetida 1/2tsp
- Salt as required
Preparation Method:
- Soft cook dal along with green chilly and turmeric.
- Add the chopped green and cook till soft.
- Mash well with a hand masher.
- Add the amla pieces and cook for another 5 minutes
- Remove from flame.
- Temper with Cumin, asafoetida, and red chillies.
- Serve hot
NOTE: You can use any souring agent as mentioned. During the final tempering, curd chillies can be fried till charred and added to the dal.
