Saturday, 23 August 2014

Vakkaya Pappu Charu/Cranberry Dal Rasam

Vakkaya dal rasam is famous recipe in coastal districts of Andhra Pradesh. My grandmother used to cook this vakkaya pappu charu. Yesterday while coming from office I have found these vakkayalu on road side and bought some. Immediately I called my grandmother and noted all the procedure of this recipe and today posted here.

Am fully satisfied with the taste and my little one had this rasam without complaining..

  •  Vakkayalu/Cranberries - 1cup
  •  Kandipappu (Toor Dal) - 1 cup
  •  Green Chillies - 3 or 4
  •  Turmeric - 1/2 tsp
  •  Salt - as per taste.
  •  Water - as required
To Temper:
  • Mustard Seeds - 1/4 tsp
  • Cumin Seeds - 1/4 tsp
  • Red Chillies - 2
  • Garlic Pods - 3 or 4
  • Curry Leaves - a spring
  • Oil - 2tsp
  • Wash cranberries and cut them into quarters lengthwise, deseed.
  • Pressure cook toor dal for 3 to 4 whistles until mushy, mash it well with a laddle.
  • Add the cranberries,green chillies along with turmeric,salt and water to cooked toor dal and cook for 3 to 4 minutes till the cranberries gets cooked, you can see its turning transparent after getting cooked, at this stage switch off the flame and set aside.
  • Then heat a pan with 2tsp of oil then add the items listed under " to temper " let it splutter and then add this to cooked cranberries dal rasam.

    The cranberries dal rasam is very tasty with hot rice...

    1. As vakkayalu are sour add the salt as per taste. 


  1. Srestha,

    That's an interesting recipe which I wasn't aware of. Would give it a try..
    Between you composition is good fo the photo but then the props are highlighted moe than the food so make the pros and backgrounds min and make food as the hero..otherwise a good shot.

    Great to know another blogger in form :) My best wishes for you!

    1. thanks for ur concern Sireesha.. I have to improve my skills.