from May 1st and already they are bored, thinking what they can do. My
SIL and her family are coming for the vacation, for Konda’s birthday. My
niece has planned this surprise visit, so Konda is not aware, and I
will have to plan for her birthday celebration without revealing this
news. She is entering into her teens and very excited about it. She was
asking me why she is so excited and why I am not excited about my
birthday. I told her that as we grow older, we want to forget our
birthdays and it’s only during childhood one wants to remember and be
remembered of their birthdays. The innocence of growing up!
this mid week holiday was God sent as I caught up on much need rest
from the month long marathon. Not that I got ready for the May edition!
This variety of greens is done the same as way as Sirukeerai poriyal
Pappu Charu Version 2
Toor dal – 1 cup
Tomato – 2 medium
Green chilies – 2 -3 nos
Onion – 1/4 of a medium
Red Chili powder -1 tsp
Coriander powder -1 tsp
Turmeric powder a pinch
Salt to taste
Tamarind – 2 tbsp
Oil – 2 tsp
Mustard, Urad dal – 1 tsp
Cumin Seeds – 1 tsp
Onions – 1/2 of a medium
Garlic – 4 -5 cloves
Hing – 1/4 tsp
How to make the pappu charu
Wash and pressure the toor dal along with turmeric powder, green chilies, red chili powder, coriander powder, onions till the dal is soft.
Once the pressure falls, heat a pan with oil, temper with hing, mustard seeds, urad dal, cumin seeds, curry leaves, onions and crushed garlic. Make sure the garlic is browned well.
Then poured the churned dal with tomatoes.
Add coriander leaves and bring to boil.
The important difference in this version is the amount of garlic and hing added. The garlic has to be really browned to get that distinct taste.
This goes for the May Week 1, Cooking from Cookbook Challenge Group