If you have eaten meals in Nandhini Hotel (Andhra style), then you would have definitely tasted the pappu they serve, with hot rice and ghee. It's just finger licking good. The first time I had lunch there, I did not hesitate to ask them the recipe.
The guy who was serving us food, was kind enough to get the recipe written for me in Kannada, which I took some time to understand, and prepare it at home.
Gongura leaves is easily available with the soppu vendors, or ask the ones who comes shouting for soppu each morning, in a cycle to get them for you. The stem of the gongura leaves comes in green and maroon color. Take a bunch each.
Ingredients:
1/2 cup togari bele
1/4 cup kadale bele
2 tbspn uddina bele
1/4 cup hesar bele
1 md size tomato chopped
pinch of turmuric
1 tbspn oil
3-4 curry leaves
1 small onion chopped
2 green chillies chopped
3-4 cloves of garlic, smashed
1/4 tspn ginger chopped
1 big bunch gongura leaves chopped
Pressure cook the above ingredients, with 1 md cup water. Once it's cooked, transfer it into a kadai. Now, with our hands, gently mix all the ingredients. Add salt and bring it to boil.
For tempering:
Take a kadai, add 1 tbspn ghee, once the ghee melts, add 1 tspn mustard seeds. Once the seeds crackle, turn of the flame, add 1 tspn jeera and hing. Mix them.
Pour the tempered mixture to the pappu and mix.
Serve the pappu with hot rice and ghee.
The guy who was serving us food, was kind enough to get the recipe written for me in Kannada, which I took some time to understand, and prepare it at home.
Gongura leaves is easily available with the soppu vendors, or ask the ones who comes shouting for soppu each morning, in a cycle to get them for you. The stem of the gongura leaves comes in green and maroon color. Take a bunch each.
Ingredients:
1/2 cup togari bele
1/4 cup kadale bele
2 tbspn uddina bele
1/4 cup hesar bele
1 md size tomato chopped
pinch of turmuric
1 tbspn oil
3-4 curry leaves
1 small onion chopped
2 green chillies chopped
3-4 cloves of garlic, smashed
1/4 tspn ginger chopped
1 big bunch gongura leaves chopped
Pressure cook the above ingredients, with 1 md cup water. Once it's cooked, transfer it into a kadai. Now, with our hands, gently mix all the ingredients. Add salt and bring it to boil.
For tempering:
Take a kadai, add 1 tbspn ghee, once the ghee melts, add 1 tspn mustard seeds. Once the seeds crackle, turn of the flame, add 1 tspn jeera and hing. Mix them.
Pour the tempered mixture to the pappu and mix.
Serve the pappu with hot rice and ghee.
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