Skip to content
India in Nutshell
Sign in
Suggest a correction

Mudda pappu

AI-drafted · awaiting admin review

Plain toor dal cooked soft and mashed with salt and turmeric, eaten with hot rice, ghee and avakaya.

Region: Andhra PradeshOccasion: Everyday; first course at weddings and feastsTime: 30 minServes: 4Vegetarian

Ingredients

  • 1 cup toor dal (kandi pappu)
  • 3 cups water
  • ¼ tsp turmeric
  • Salt to taste
  • Ghee to serve

Method

  1. Wash the dal two or three times.
  2. Pressure-cook with water and turmeric for 4–5 whistles, until completely soft.
  3. Add salt and mash well with a wooden masher until smooth and thick.
  4. Serve hot over rice with a generous spoon of ghee and a piece of avakaya or gongura pachadi on the side.

History

Mudda means a lump or mass; the dal is cooked until it becomes a smooth mash. It is the simplest and most basic pappu in the Telugu kitchen.

Significance

Pappu-annam with ghee is one of the first foods given to children, and mudda pappu with avakaya is served at the start of wedding meals.

Sources