Andhra dosakaya pappu recipe is a most common and an all time favorite cuisine. They are different types of dal recipes, but this special dal is made with yellow cucumber(dosakaya). Just pressure cook dal with cucumber, tomatoes, tamarind, turmeric and red chili powder. Mash and add hot tempering to dal. Finally, serve with hot rice and pappad or chapati.

Top 20 Indian Dishes, Andhra Gutti vankaya Kura, Raw Tamarind Pickle(chintakaya pachadi)

Mostly in Andhra dosakaya pappu recipe is a traditional yummy curry. Serve the delicious dosakaya pappu with hot rice and pappad. Do not forget to taste the dosakaya(yellow cucumber) whether it is bitter or not. If the dosakaya is bitter the entire recipe changes the taste and it will spoil.

8 most popular veg curries:

  1. Andhra Gutti vankaya Kura
  2. palak paneer(spinach curry)
  3. Gongura masala curry(bhaji recipe)
  4. Mushroom curry
  5. Carrot potato curry(aloo gajar ki sabzi)
  6. Ridge gourd curry(beerakaya kura)
  7. Chana masala(chickpea curry)
  8. Paneer butter masala

To prepare cucumber dal in 3 simple steps.The first step is to soak toor dal(kandi pappu) for 30 minutes. The second step is to pressure cook dal with other ingredients, mash and take into a bowl. Finally, the last step is to fry the tempering ingredients and add to the dal.

Indian healthy recipe Ragi Sankati combination with Chicken Curry(Kodi Kura)

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Dosakaya pappu recipe video:

Andhra Dosakaya pappu recipe card:

andhra dosakaya pappu recipe| cucumber dal | dosakaya tomato pappu | andhra recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Dosakaya pappu is a most common and an all time favorite Andhra cuisine. The main ingredient is yellow cucumber(dosakaya). Just pressure cook dal, mash, add hot tempering and serve with hot rice and pappd or chapati.



Course: Side Dish
Cuisine: Andhra, Indian
Keyword: andhra dosakaya pappu, andhra dosakaya pappu recipe, andhra recipes, dosakaya tomato pappu, pappu
Servings: 6
Calories: 217 kcal
Ingredients
Ingredients for dosakaya pappu:
  • (Red gram)kandi pappu – 3/4 cup(toor dal)
  • cucumber(dosakaya) – 1
  • tomatoes – 3
  • green chilies – 6
  • tamarind – small lemon size
Tempering:
  • oil – 3 spoons
  • tempering seeds – 2 spoons
  • onion – 1
  • curry leaves – 1 spring
  • garlic – 3(cloves)
  • dry red chilies – 2
Instructions
Procedure for andhra dosakaya pappu:

Soak dal and chop the veggies:

  1. Wash toor dal(kandi pappu) throughly for 2-3 times and soak for 30 minutes.

  2. Wash and Peel the cucumber(dosakaya) remove the seeds.

  3. Taste the cucumber whether it is bitter or not. If it is bitter please discard, otherwise total recipe will spoil.




  4. Dice the cucumber into medium size pieces.

  5. Chop the tomatoes and green chilies in medium size.

Pressure cooking dal:

  1. Place the soaked dal on the stove over a medium flame.

  2. Let it cook for 3 minutes so that our dal will be easy to mash. This is optional.

  3. Add chopped cucumber, tomatoes and green chilies.

  4. Add 1/4 spoon of turmeric powder and 1/4 spoon of red chilli powder.

  5. Wash and add small lemon size tamarind mix well.

  6. Close the lid and pressure cook for 6 whistles.

  7. Switch off the fire. Open the lid carefully and mash.

  8. Add a spoon of salt. Adjust according to the taste.

  9. Mash smoothly and take into the bowl.

Tempering:

  1. Crush the 3 garlic cloves.

  2. Heat the pan over a medium flame add 3 spoons of oil.

  3. Add 2 spoons of tempering seeds, onion slices, crushed garlic cloves.

  4. Add a spring of curry leaves and 2 dry red chillies.

  5. Let them splutter and the onions turn golden.

  6. Switch off the fire add the hot tempering seeds into the pappu bowl.

  7. Andhra dosakaya pappu is ready. Serve with plain rice and papad or roti or chapati.

Recipe Notes

Taste the cucumber whether it is bitter or not. If it is bitter please discard, otherwise total recipe will spoil.

If your serving for kids reduce green chillies and skip red chilli powder.

Step by step procedure for andhra dosakaya pappu:

Soak dal and chop the veggies:

Wash toor dal(kandi pappu) throughly for 2-3 times and soak for 30 minutes.

Wash and Peel the cucumber(dosakaya) remove the seeds.

Taste the cucumber whether it is bitter or not. If it is bitter please discard, otherwise total recipe will spoil.

Dice the cucumber into medium size pieces. Chop the tomatoes and green chillies in medium size.

Pressure cooking dal:

Place the soaked dal on the stove over a medium flame. Let it cook for 3 minutes so that our dal will be easy to mash. This is optional.

Add chopped cucumber, tomatoes and green chilies.

Add 1/4 spoon of turmeric powder.

Add 1/4 spoon of red chilli powder. If your serving for kids reduce green chillies and skip red chilli powder. Wash and add small lemon size tamarind mix well.

Close the lid and pressure cook for 6 whistles.

Switch off the fire. Open the lid carefully and mash.

Add a spoon of salt. Adjust according to the taste.

Mash smoothly and take into the bowl.

Tempering:

Crush the 3 garlic cloves.

Tempering ingredients.

Heat the pan over a medium flame add 3 spoons of oil.

Add 2 spoons of tempering seeds, onion slices, crushed garlic cloves. Add a spring of curry leaves and 2 dry red chillies.

Let them splutter.

Fry till the onions turn golden.

Switch off the fire add the hot tempering seeds into the pappu bowl.

Dosakaya pappu is ready. Serve with plain rice and papad or roti or chapati.

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