Comments on: Pappu Chaaru with Bendakaya (bendi, Okra)

by: Balu

Wed, 26 Aug 2009 17:46:39 +0000

Dear Indira Garu

I made this recipe yesterday and it came out fantastic. Thank you. My variation to this recipe is that I used equal portions of “Toor dal” and “Moong dal”. This gave my charu a more creamy texture.

You Rock
Balu

by: farah

Sat, 13 Jun 2009 23:58:13 +0000

hi there,

i tried ur recipe today. i really came very well. But i didn’t understand when u want us to add onions. Everything went well but at the time of adding onions i was confused…… can u advise..it should be made brown or translucent and when i need to add it. thx in advance for ur reply.
Have a Great weekned

Cheers!

by: Bhargavi

Sat, 25 Apr 2009 05:11:15 +0000

Hi Indira:
Will you invite us for a very good lunch at your home

by: sankeertha

Wed, 26 Mar 2008 10:06:55 +0000

hey, great to find authentic pappu charu.

JUS LIKE MOM OR AMMAMMMA MAKE IT

THANKS TO YOU

by: DropsofJupiter

Sun, 28 Jan 2007 10:15:40 +0000

Hello Indira,

I just wanted to say that I made this recipe today and it came out wonderfully! The measurements and instructions are very easy to follow, esp for me as I have never tried Andhra cooking before. Three cheers to your site! I am goin to definitely try more of your recipes!

by: mika

Tue, 21 Nov 2006 19:09:42 +0000

Hi Indira- Is chaaru similar to rasam? I guess we make it more watery and use rasam powder made for it specifically. For a different dish, I will have to make it this way this winter.

As for your previous post, I would like to know how you scaled your recipe for Aloo chole to make in such a large scale?

by: Madhavi

Tue, 21 Nov 2006 10:40:38 +0000

hi indira,

very nice recipe. one of my favourites. we call it pappu pulusu. instead of red we use green chillies.
The pics look great.
Madhavi.

by: Rooma

Tue, 21 Nov 2006 06:52:57 +0000

what a way to describe it!!!!! I have always been fond of all forms of south indian meals….. and this one gets added to my list of ‘to make’ dishes.

by: manjubansal

Tue, 21 Nov 2006 05:16:07 +0000

Hi! So nicely you have described about Toor Dal. I loved the way.

by: Deepu

Tue, 21 Nov 2006 03:29:22 +0000

Mouth Watering!
I liked the comparison that you made between the three varieties of dishes made out of pappu. Pappu Chaaru is very filling to the tummy though sambar tends to dominates it.

Your post reminded me too of my mummy making a yummy pappu chaaru with lots of drumsticks( i like drumsticks very much) and having it with White Rice and Neyyi accompanied by either Vadiyalu or Perugu Mirapakayalu.

Lovely Photos like always! I feel at home visiting Mahanandi

Thanks
Deepu