Andhra Pradesh has a well-deserved reputation for its pachadis, podis, and uragayalu (pickles). I have not seen any other community make this unique Pesara Pappu Pachadi, an oh-so-simple pachadi made from Pesara Pappu, Moong Dal or Husked Green Gram.
My father likes Pesara Pappu Pachadi a lot and so I make it for him often. I also make this Moong Dal Chutney when I don’t feel like cooking, especially in summers.
Andhra Pesara Pappu Pachadi
In Andhra Pradesh, we enjoy this pachadi (and indeed other pachadis and podis as well) with warm rice and ghee, and typically as the first course of the meal. It is called the Modati Mudda, the first morsel, and is said to whet the appetite. It also helps kickstart the digestion.
What I like about this Moong Dal Chutney is its creamy texture and the fact that it takes less than 10 minutes to make (if you discount the soaking time).
Do try my recipe for Andhra Kandi Pachadi | Tuvar Dal Chutney, Pesara Pappu Kattu, and Pesara Sunni Undalu.
Recipe for Andhra Pesara Pappu Pachadi | Moong Dal Chutney | Pasi Paruppu Thogyal
Pesara Pappu Pachadi | Andhra Moong Dal Chutney
Ingredients
- 1/4 Cup Pesara Pappu, Moong Dal (~60 gms)
- 3-4 Spicy Red Chillies
- 1-2 tbsp Lemon Juice
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 3-4 Curry Leaves
- Salt to Taste
Instructions
- Wash the moong dal well and soak in 1 cup water for about 45 minutes.
- Drain all the water and set aside.
- In a ladle, heat the oil.
- Add the mustard seeds and wait till they crackle.
- Turn off the heat.
- To the hot oil, add the red chillies and curry leaves. Mix well.
- Remove most of the the red chillies from the tempering and add to the moong dal.
- Grind together the moong dal, lemon juice, and salt with a little water to a get creamy consistency.
- Transfer to a bowl and add the tempering and mix well.
- Add a generous dollop of the pachadi and some ghee to warm steamed rice. Mix well, and enjoy!
Notes
- Do use a good amount of chillies and/or lemon juice, else the Pesara Pappu Pachadi | Pasi Paruppu Thogyal will be bland. 🙁
- You can also add cumin seeds in the tempering.
Pesara Pappu Pachadi | Andhra Moong Dal Chutney
This is an old post from 2015 that I am reposting with new pics.
Chutney looks delicious! But I’ve never tried it before. Is it a good accompaniment for dosa as well?
I have never tried it with idli or dosa. You can give it a shot!
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
Thank you, as always.
The pleasure is all mine dear.. As always ! Joe xx
Lazy days call for a quick chutney like this.. Easy and yummy chutney.. Hope the weather z better now
I’ve never had this, looks similar to coconut chutney?!?
As different in taste and texture from coconut chutney as chalk is from cheese. 🙂 Delicious with rice and ghee.
Do try it. 🙂
Haha! I don’t think I want to eat chalk!
What means pears poppu?
Husked green gram.
Poppu means tempering in Telugu.
How is the weather now? Simple and comforting pachadi..
Comforting dip Aruna….
This is so new to me and sounds divine!
Attractive chutney ??
Thank you.
Chutney with moong dal sounds healthy and amazing. Would be a great accompaniment for all the south breakfast specials. good one Aruna.