Andhra Style Tangy Dal or Pappu is the first thing to be served after rice if you get a chance to devour a traditional Andhra Meal.
I came across this dish when I moved to Bangalore after my Engineering. They make many types of Tangy Dal using different leaves and tomatoes. Andhra cuisine is deeply inspired by the rich cultural heritage, the regional flavors .
The tangy flavour of the Gongura leaves is perfectly balanced with toor dal in this recipe.It complements the rice at it’s best without overpowering it. Andhra cuisine is mainly vegetarian but the coastal region of Andhra is known for its delicious seafood preparations.Food habits are quite assorted in this region.
Roselle plant is grown in Southern part of India .It is known as Gongura in local language. A green leafy vegetable with little sour taste rich in vitamins, iron and antioxidants.
You can check other dishes Sambhar