Senaga Pappu Kattu Charu

Senaga Pappu Kattu Charu

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Senaga Kattu Charu is usually made when preparing Purnam Polelu or Purnam Garjalu / Kajjikayalu in which the main ingredient is Bengal gram.  This is made with broth left over after boiling Bengal gram.

Ingredients:
Left over Bengal gram broth
Boiled Bengal gram paste – 1 tbsp
Tamarind – 1 big lemon sized
Jaggery – 1 small lemon sized
Green Chilies – 2
Onion (optional) – 1 small
Curry leaves – 2 twigs
Coriander – 1 bunch
Ginger garlic paste – ¼ tsp
Salt – 2 tsp
Oil – 1 tbsp
Senaga Pappu Kattu Charu Ingredients
Preparation:
Sort, soak & extract pulp from tamarind.
Chop onion & green chilies.
Make tadka using oil, mustard, cumin, green chilies, onion and curry leaves.
Add tamarind juice, salt, ginger garlic paste & turmeric.
Once heated, add broth, jiggery & Bengal gram paste.  Bring it to boil & turn the heat off.
Add coriander & serve it with rice.

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2 thoughts on “Senaga Pappu Kattu Charu”

  1. Hey Aruna! Really liked all your recipes and would definitely try Dalcha. Can you please list down the recipe for Bagara Khana (Rice) too?

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