Sharing Tangy Gongura pappu Recipe here.An Andhra delicacy prepared with Roselle leaves and Toor Dal.
What is Pappu ?
Andhra Style Tangy Dal Pappu is the first thing to be served after rice if you get a chance to relish a traditional Andhra Meal.
I came across this dish when I moved to Bangalore after my Engineering. I totally devour an Andhra meal served on a Banana leaf. That offers all kind of flavours to your palate.
The best I have eaten in an unnamed Andhra Mess in Bangalore.It was run by an Old couple.
They make many types of Tangy Dal using different leaves and tomatoes. Andhra cuisine is deeply inspired by the rich cultural heritage, the regional flavors .
Tangy Gongura pappu Recipe | Andhra Style Tangy Dal
Roselle plant is grown in Southern part of India .It is known as Gongura in local language. A green leafy vegetable with little sour taste rich in vitamins, iron and antioxidants.
The tangy flavour of the Gongura leaves is perfectly balanced with toor dal in this recipe.It complements the rice at it’s best without overpowering it.
Andhra cuisine is mainly vegetarian but the coastal region of Andhra is known for its delicious seafood preparations.Food habits are quite assorted in this region.
You may like to check this Neem Flower Cutlet Recipe
Tips for Tangy Gongura pappu Recipe
Sorrel leaves has natural tanginess. There are two varieties of this plant. The Red stemmed leaves are more sour than the Green one .
I have used the green one .I have added one tomato to the dish to bring more sourness.You can skip Tomato if you are using the red leaves.
Many use tamarind in place of Tomato.
You can add peanuts to this dish. Soak a handful of peanuts and boil with the Dal. That brings more flavour to this Tangy Gongura Pappu Recipe.