Parippu/Pappu curry- Andhra style

Like most of us, I didn't know much about cooking,when I got married and moved to Hyderabad. My husband (M) knew how to make the basic pappu curry, which turned out to be a life saver for us. Parippu (pappu, toor daal, sambar parippu)curry is one of the easiest and basic Andhra recipes. M knew much better than me about this recipe when I made it for the first time . I made some changes in the later years when I got more used to the experiments in the kitchen. Hope you will give it a go and see if you like it :-)

Parippu Curry


Toor daal (thuvara parippu)- 1 cup
Tomato(thinly sliced)- 1 (big)
Water- 2-3 cups
Garlic(grated or mashed)- 6-8 cloves depending on the size
Mustard-for tadka
Red chillies(broken into halves)-4
Chilli powder- 1/2tsp(if you want to make it more spicy)
Curry leaves-1 sprig
Tamarind water-acc to your taste
Salt-according to taste
Turmeric-1/4 tsp
Oil-2 tbsp


1. Take 2-3 cups of water in a pressure cooker and add daal.
2. Add salt and turmeric and also add the thinly sliced tomatoes if you don't mind seeing them quite mushy. Otherwise you can saute tomatoes while you do tadka (kaduku pottikkal)
3. Heat oil in a pan. Add mustard and wait till it splutter. Then add red chillies followed by garlic.
4. Saute till garlic is done and add curry leaves. (if you haven't added tomatoes in daal you can do it at this point and saute)
5. Add chilli powder and saute for a minute.
6.Add tamarind (vaalan puli) water and let it boil.
7. Mix all these into the daal and boil it to adjust the consistency of the curry.

Parippu Curry

You can saute some Spinach (paalak) after step 5 and add into this, if you like spinach.

This curry goes well with rice and rotis.

Note: If you do not want to add tamarind, use more tomatoes instead.

Contributor: Namitha

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