Pesrapparapu Curra

Recipe by
Total Time:
45-60 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • Whole Moongdal – 1 Cup Pesarra Curra
  • Rice – 1 tbsp
  • Green Chillies – 6 nos
  • Cumin Seeds – 1 tsp
  • Ginger-Garlic Paste – 2 tbsp
  • Tomatoes – 2 large
  • Onion – 2
  • Turmeric Powder – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Water – 2 cups
  • Butter – for greasing
  • Curry Leaves – 2 sprigs
  • Coriander Leaves – 1 bunch (optional)
  • Cashew Nuts – 10 – 15 nos

How to Make Pesrapparapu Curra

  • Wash and soak moongdal with rice, overnight.
  • Grind to a thick paste with just enough water and salt to taste.
  • Chop the onions and tomatoes finely, store separately.
  • Slit open the green chillies lengthwise keeping the stalk intact, de-seed if necessary.
  • Grease an 8 inch (20 cm) non-stick cake pan, spread the batter evenly.
  • Steam in a airtight vessel for 10 minutes on high heat and another 10 minutes or till done on low flame.
  • Insert a fork or toothpick to the centre, if it returns dry it is cooked.
  • Allow to cool.
  • Cut into small cubes of 1×1 inch size.
  • Preparing the Masala:
  • Heat oil in a kadai and add the cumin seeds, allow to splutter.
  • Add the curry leaves, chopped Onions and sauté for till translucent.
  • Add tomatoes and ginger-garlic paste, sauté till oil separates.
  • Add the green chillies, turmeric powder, salt to taste and water. Cover and bring to boil.
  • Add the moongdal cubes and cook for 5 mins on low flame. Be careful not to break the cubes by cooking rigorously or for long time.