Food Knowledge
A Beginner's Guide to Andhra Pulses
Pesalu, minumulu, kandipappu, senagapappu — what each pulse does best.
1grains Kitchen·· 6 min read
Every Andhra kitchen keeps a small shelf of pulses, each with its own job. Knowing which pulse does what makes cooking faster and shopping simpler.
Kandipappu (toor dal)
The everyday pappu dal — soft, comforting, and the base of sambar and pappu charu.
Senagapappu (chana dal)
Adds crunch to tempering, body to chutneys and is the filling for bobbatlu.
Pesalu (whole green gram)
Ground into pesarattu, sprouted for salads, or cooked with greens.
Minumulu (whole black gram)
The heart of idli and dosa batter, and of crisp minapa garelu.
Ulavalu (horse gram)
Slow-simmered into ulavacharu, one of Andhra's most loved rasams.
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