Pappu Koora

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This dish is so very easy-to-make, and  my stand by for the days when I don’t have any veggies at home.


  1. Chana Dal/Senaga Pappu – 1 Cup
  2. Grated Coconut – 1/3 Cup
  3. Red Chillies – 3 or 4
  4. Udad Dal – 1 tsp
  5. Mustard Seeds – 1/4 tsp
  6. Asafoetida/Hing – 1 Pinch
  7. Oil – 1 tsp
  8. Salt to taste
  9. Curry Leaves – A few


  1. Soak the chana dal with 2 Cups water for about 30 mins.
  2. Pressure the chana dal for 1 whistle or till the dal is just cooked.
  3. Drain the dal completely of water and set aside.
  4. In a kadai/wok, heat the oil.
  5. Add mustard seeds and wait till they sputter.
  6. Add the udad dal and fry till it turns golden brown.
  7. Add the split red chillies and fry for 5-10 secs.
  8. Add the hing and curry leaves.
  9. Fry for about 2-3 secs.
  10. Add the cooked chana dal and mix well.
  11. Cook for about 2 mins.
  12. Turn off the heat.
  13. Add the grated coconut and mix well.
  14. Serve with hot rice and ghee with maagai pachadi as a side dish!


  • Take care that the dal is not over cooked, otherwise it will become a mash. The dal should retain its shape after cooking.
  • Drain the water completely from the cooked dal. I let it sit in a colander for about 15-20 mins.
  • Do not add the coconut to the oil or while the heat is on. If you do, your vegetable will taste of coconut oil. 🙁
  • This koora is best eaten with rice as it is a bit too dry for rotis.

I make both the sweet and the savoury maagai pachadi with this koora!

I would love to hear from you!

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