I prepared Pappu Thotakura. I had earlier blogged a version of Thotakura pappu which calls for the use of tamarind. Today its a more simpler, unassuming version sans tamarind. Earthy, healthy and satisfying! 1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, curry leaves and saute for a mt. Add the chopped onions, green chillis and ginger and sauté till onions turn slightly pink. 2 Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly. 3 Add the cooked and mashed dal to the onion-thotakura mixture. Add salt and 3/4 cup of water and cook for another 8-10 mts on low-medium heat. 4 Serve with white rice or hot rotis. Prep & Cooking: 40 mts Serves 4-5 persons Cuisine: Andhra . 2 cups tightly packed thotakura leaves (not the stalks) 1 onion finely chopped 4 green chillis slit length wise 1″ ginger, finely chopped 1/4 tsp turmeric pwd For tempering/poppu/tadka: 1 tbsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds 3-4 dried red chillis (tear into pieces) 5-6 garlic flakes crushed 10-12 curry leaves
Alternately, you can separately pressure cook the onions, greens, garlic and green chillis and combine with the mashed dal and follow the rest of the procedure.
