This an Andhra Delicacy that is typically cooked in brahmin households. Pappukoora means, it is a dry combo dish of dal (pappu) and curry (koora). This is usually paired with perugu pachadi (yogurt chutney) or with rasam.
- Snake Gourd (potlakaya) – 1 lb
- Chana Dal – 1 Cup
- Green Chilies – 4
- Turmeric – 1/2 tsp
- Urad Dal – 1 tsp
- Mustard Seeds – 1 tsp
- Cumin – 1 tsp
- Dried Red Chillies – 2 or 3
- Curry Leaves – 1 stalk
- Hing (asafetida) – 1 pinch
- Salt to taste
- Snake gourd needs to be diced to medium size pieces. Snake gourd can be peeled or need not be peeled depending on personal preference. Care should be taken to remove the seed portion from the center of snake gourd.
- Place chana dal and the diced snake gourde into a container and fill it with water, till both these ingredients are submerged (about 2 cups of water).
- Cook chana dal and snake gourd in a pressure cooker or instapot. I used Instapot and cooked it in manual mode (high pressure) for 10 mins.
- Once the instapot is vented, drain out the excess water from the vesse. This water can be used to make rasam.
- In a saucepan, heat 1-2 tsps of oil and put the tadka ingredients and fry till golden brown.
- Add green chillies to this and then the cooked chana dal and snake gourd.
- Mix all the items well and let it cook on the stove-top for about 5 mins till all the moisture from it is gone.
- Add salt to taste and mix it well.
- Pair this with rice and either rasam or perugu pachadi and enjoy!