Golden Beets Poriyal, How to Golden make Beetroot Poriyal
This golden beetroot poriyal is a no-fuss South Indian stir-fry made Amma style — no tempering, just golden beets, peas, and gentle spices.
Tomato Pappu – My Go-To When There’s “Nothing” at Home!
Tomato pappu is one of those comforting recipes I always turn to when the fridge looks empty but I still want to make something warm and homely. It needs just tomatoes and toor dal—two things that are almost always in my kitchen—and comes together so quickly that it has saved me on many rushed afternoons.
Though I’ve never been a big fan of tomatoes, this dal is something I first started making for my hubby, who loves it with rice and a dollop of ghee. Slowly, it grew on me too. There’s something about the tang of tomato, soft dal, and that garlic-laced tempering that just works. It’s humble, but deeply satisfying.
So, if you’ve got ripe tomatoes and some dal lying around, skip the complicated cooking and try this easy, soulful Tomato Pappu. Let’s get to the recipe!
Jump to RecipeIn Telugu cuisine, “pappu” simply means dal—a comforting staple found in nearly every Andhra and Telangana home. While spinach pappu (palakura pappu) and mango pappu have their seasons, Tomato Pappu is an everyday classic born out of simplicity and resourcefulness.
Traditionally, Andhra households prepared pappu daily, and the version made with ripe tomatoes became popular especially during off-seasons when greens were scarce or when time was limited. This dish doesn’t rely on elaborate spice mixes or grinding—just the tang of tomatoes, the wholesomeness of toor dal, and a fragrant tempering of garlic and chilies.
Tomato pappu gained popularity as a “weekday staple” that required no pre-planning, yet tasted rich when paired with hot rice and a dollop of ghee. Over time, its ease and flavor made it a favorite for both beginners in cooking and experienced home chefs alike.
Even today, in many Andhra homes, tomato pappu is the first dal taught to newlyweds or children living away from home—because it’s that forgiving and soulful. It reminds one of amma’s kitchen, where something simple was always made with love.
Pappu means dal or lentil in Telugu. It’s a staple dish made with toor dal or moong dal combined with vegetables or greens.
Yes! For a no-onion, no-garlic version, just skip both and add a pinch of hing (asafoetida) during tempering.
Tomato pappu pairs beautifully with hot rice, ghee, and a side of stir-fried veggies or pickle.
This golden beetroot poriyal is a no-fuss South Indian stir-fry made Amma style — no tempering, just golden beets, peas, and gentle spices.
Inspired by traditional South Indian fish fry, this version uses salmon, tamarind, and crushed garlic. Spicy, crispy, and ready without long marination.
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