To make andhra pappu, most people use a lot of red chili powder, green chilies and tamarind to make it sour and hot. Due to these ingredients, the dish gets a deep orange to red color. I have shared a lot of andhra pappu recipes on this blog, but none have that kind of a color since I rarely use lot of tamarind and chili powder. Dal turns acidic with the addition of tamarind, chili powder and is not easy on the tummy especially if consumed regularly. To get a village style dosakaya pappu, all you need to do is, just add more chili powder and tamarind in this recipe. You may also like to check this dosakaya pachadi recipe. You can find more andhra dal recipes,sorakaya pappumenthi kura pappugongura pappupalakura pappumamidikaya papputomato dal Related Recipes
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