Mudda Pappu and Pachi Pulusu Recipes!

Surprising to say I was introduced to these local Indian dishes/recipes by my sister who happens to stay abroad in the United States. She had learned them from her roommate and when she came over to India she would share these recipes with me and we would try them out at home tinkering as always in the kitchen. The last time she was here, she prepared these mudda pappu and pachi pulusu dishes, and served them with steamed rice and boiled eggs and to state the obvious they were simply superb. Pachi pulusu is a regional recipe of Telangana and though we were born and brought up in Hyderabad we had never heard of this dish. This very simple recipe was a real pleasant surprise. Even my husband who generally avoids/hates sour dishes has turned into a great fan of pachi pulusu and asks for it often. Without much ado, following are the recipes for both these dishes and I am sure you will enjoy them very much.

Mudda Pappu Recipe!

Ingredients:

• Pesara pappu/Moong dal ¾ cup
• A pinch of turmeric powder
• Red chili powder ¼ tsp
• Salt to taste
• 1 tsp oil
• Mustard seeds ¼ tsp
• Jeera ½ tsp
• 5 to 6 curry leaves
• 1-2 tbsp chopped coriander leaves

Method:

Wash the dal thoroughly and soak in water for about one-half hour. Heat the oil in a cooking pan and add mustard seeds and jeera. When they begin to pop add the curry leaves and fry for a few seconds. Drain water from the dal and add to the cooking pan. Fry till the dal turns light golden brown. Add a pinch of turmeric and fry for a few seconds. Add water and stir. Cover and cook on a slow flame stirring occasionally. When the dal is half cooked add red chili powder and salt to taste. Stir and cook. Keep adding water till the dal is completely cooked and the desired consistency is reached. Serve hot garnished with chopped coriander leaves.

Pachi Pulusu Recipe!

Ingredients:

• Tamarind, the size of a small lemon
• One-half of a small onion finely chopped
• 1 finely chopped green chili
• 1-2 tbsp finely chopped coriander
• Red chili powder ¼ tsp
• Jeera powder ¼ tsp
• Coriander powder ¼ tsp
• A pinch of garam masala powder
• Salt to taste
• Water 4 cups

Method:

Wash and soak tamarind in water for about an hour. Extract the juice from soaked tamarind and discard the tamarind pulp. Add finely chopped onion, green chilies, and coriander leaves. Add red chili powder, jeera powder, coriander powder, garam masala, and salt to taste. Stir and let it stand for about one-half hour before serving.

Note: The quantity of water can be increased or decreased depending on how sour you want the dish to taste. Similarly, all the above mentioned masala powders can be either increased or decreased to suite one’s palate.

Mudda pappu and pachi pulusu are best served with white rice and boiled eggs.