Chinthakaya Pappu Charu | చింతకాయ పప్పు చారు | How to make Raw Tamarind Sambar | Hyderabadi Ruchulu

Chinthakaya Pappu Charu | చింతకాయ పప్పు చారు | How to make Raw Tamarind Sambar | Hyderabadi Ruchulu

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INGREDIENTS
1. Toor Dal – 1 Cup
2. Tamarind – 20-30 Gms
3. Onions – 1
4. Green Chillies – 7-8
5. Curry Leaves – 1/2 Cup
6. Coriander Leaves – 1/2 Cup
7. Coriander Seeds Powder – 1 Teaspoon
8. Cumin-Fenugreek Seeds Powder – 1/4 Teaspoon
9. Red Chillies – 3
10. Garlic Cloves – 6
11. Mustard Seeds – 1/2 Teaspoon
12. Cumin Seeds – 1/2 Teaspoon
13. Turmeric Powder – 1/2 Teaspoon
14. Salt – 2 Teaspoons

Wash dal, add 3 cups water and boil in cooker for up to 3-4 whistles. Let cooker cool down, open lid and mash dal. Wash and boil raw tamarind. Put raw tamarind in a bowl, add water till it submerges and boil. It doesnít take long for raw tamarind to boil. They develop small cracks after they are completely boiled. Let it cool down. Prepare tempering in the mean time. Heat a pan and add 2 tablespoons oil. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2-3 dried chilli pieces. Add diced onions and fry for a couple of minutes. Add green chillies, partly grinded and the rest as it is. Add curry leaves, 1/2 teaspoon turmeric powder and mix. Add mashed dal and mix. Juice boiled raw tamarind and add it to the dal. Add water till required consistency is obtained. Add 1 teaspoon coriander seeds powder, 1/4 teaspoon cumin-fenugreek seeds powder, grinded chilli paste, 2 teaspoons salt or salt to taste. Simmer for 10-15 minutes. Add coriander leaves and cut off the stove.

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