Authentic Andhra Pappu Charu

Cuisine : Indian

Recipe Origin : Andhra Pradesh, South India

Mode of cooking : Vegan / Satvik (See tip at the end of the recipe)

Preferred Meal : Lunch

Health Benefits : Better absorption of  multi-vitamins, protein, iron and minerals from the right mix of vegetables (Ayurveda) as this is a water and nutrient rich recipe.

Cooking duration : 15 -20 minutes

Consumable : Within 6 hours after cooking

Andhra Pappu Charu


Red lentils/ Masoor Dal – 1/2 cup

Turmeric – 1/2 teaspoon

Pumpkin Diced – 1/4 cup

Brinjal / Egg plant Diced – 1/4 cup

Bottle gourd Diced – 1/4 cup

Carrot sliced – 1/4 cup

White Radish sliced – 1/4 cup

Potato Diced – 1/4 cup

Shallots/ Baby onions -1/4 cup

Drumsticks Cut long – 2 pieces

Tamarind juice – 1 cup

Red paprika powder / red chilli powder ( your choice) – 1 tablespoon

Curry leaves – 1/4 cup

Coriander chopped – 2 tablespoons

Rock salt/ pink Himalayan salt – 1 and 1/2 tablespoon



Garlic – 2 cloves

Mustard seeds – 1/2 teaspoon

Urad dal -1/2 teaspoon

Cumin / Jeera – 1/2 tablespoon

Hing/ Asafoetida – 1 pinch

Sesame oil/ sunflower oil/ coconut oil/groundnut oil (vegetarians may use pure desi cow ghee) – 1 tablespoon


  1. Boil 5 cups of water in a clay pot and add all the vegetables – pumpkin, brinjal, potato, carrot, radish, bottle gourd, onion, drumsticks, curry leaves
  2. Meanwhile cook the red lentils/masoor dal with turmeric added to it upto 6 whistles(according to your choice of consistency in cooking dals)
  3.  Once the vegetables turn soft in the boiled water, add the cooked dal and tamarind juice, red paprika / chilli powder, coriander and bring the concoction to boil on a medium flame for about 5 to 7 minutes .
  4. Add salt once you turn off the flame
  5. In a separate pan/ Tadka pan for seasoning – to any oil of your choice, add seasoning ingredients as mentioned above and fry them until they turn slightly brown / red( your choice)
  6. Add the tadka to the concoction for a blissfully fragrant, authentic Andhra pappu charu

SATVIK TIP:  To make the above recipe Satvik , omit onions and garlic, choose red paprika / Green chillies instead.  In the seasoning, omit mustard seeds and asafoetida. Dry roast the spices instead of using any oil.


Red lentils / Masoor Dal – Vegan protein source

Turmeric – Antibiotic, anti-fungal/ anti Viral

Pumpkin / Bottle gourd – Rich sources of water ( High in ‘prana’ as per Ayurveda)

Carrots – Rich in Vitamin A

Green chillies – Rich in Vitamin C

Red paprika powder – Traces of Vitamin B12 are found in red paprika

Clay pot – Good source of Vitamin B12, induces alkalinity to the food cooked

Shallots, Curry leaves – Rich in iron , folic acid







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