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andhra dosakaya pappu recipe| cucumber dal | dosakaya tomato pappu | andhra recipe

Dosakaya pappu is a most common and an all time favorite Andhra cuisine. The main ingredient is yellow cucumber(dosakaya). Just pressure cook dal, mash, add hot tempering and serve with hot rice and pappd or chapati.

Course Side Dish
Cuisine Andhra, Indian
Keyword andhra dosakaya pappu, andhra dosakaya pappu recipe, andhra recipes, dosakaya tomato pappu, pappu
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 217 kcal


Ingredients for dosakaya pappu:

  • (Red gram)kandi pappu - 3/4 cup(toor dal)
  • cucumber(dosakaya) - 1
  • tomatoes - 3
  • green chilies - 6
  • tamarind - small lemon size


  • oil - 3 spoons
  • tempering seeds - 2 spoons
  • onion - 1
  • curry leaves - 1 spring
  • garlic - 3(cloves)
  • dry red chilies - 2


Procedure for andhra dosakaya pappu:

    Soak dal and chop the veggies:

    1. Wash toor dal(kandi pappu) throughly for 2-3 times and soak for 30 minutes.

    2. Wash and Peel the cucumber(dosakaya) remove the seeds.

    3. Taste the cucumber whether it is bitter or not. If it is bitter please discard, otherwise total recipe will spoil.

    4. Dice the cucumber into medium size pieces.

    5. Chop the tomatoes and green chilies in medium size.

    Pressure cooking dal:

    1. Place the soaked dal on the stove over a medium flame.

    2. Let it cook for 3 minutes so that our dal will be easy to mash. This is optional.

    3. Add chopped cucumber, tomatoes and green chilies.

    4. Add 1/4 spoon of turmeric powder and 1/4 spoon of red chilli powder.

    5. Wash and add small lemon size tamarind mix well.

    6. Close the lid and pressure cook for 6 whistles.

    7. Switch off the fire. Open the lid carefully and mash.

    8. Add a spoon of salt. Adjust according to the taste.

    9. Mash smoothly and take into the bowl.


    1. Crush the 3 garlic cloves.

    2. Heat the pan over a medium flame add 3 spoons of oil.

    3. Add 2 spoons of tempering seeds, onion slices, crushed garlic cloves.

    4. Add a spring of curry leaves and 2 dry red chillies.

    5. Let them splutter and the onions turn golden.

    6. Switch off the fire add the hot tempering seeds into the pappu bowl.

    7. Andhra dosakaya pappu is ready. Serve with plain rice and papad or roti or chapati.

    Recipe Notes

    Taste the cucumber whether it is bitter or not. If it is bitter please discard, otherwise total recipe will spoil.

    If your serving for kids reduce green chillies and skip red chilli powder.