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Tuesday, January 10, 2012

Ponnaganti Aaku / Water Amaranth Leaves & Toor Dal Podi Kura

Ponnaganti aaku podi kura

Ingredients :

  • 2 Bunches Ponnaganti Aaku
  • 1/4 Cup Toor Dal / Kandi Pappu
  • 1 pinch turmeric Powder
  • 1 sp Red Chilli Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard seeds
  • 1/4 sp Cumin seeds
  • 1 Red Chilli crocked
  • Curry leaves
  • 2 sp Oil

Preparation :

  • Clean and pluck ponnaganti aaku from the stems and wash throughly.
  • Chop them into small pieces & keep aside.
  • Wash and half cook toor dal and strain.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Add curry leaves, chapped ponnaganti aaku and stir well.
  • Sprinkle little water & add salt, turmeric powder & mix well.
  • Cover and cook until the ponnaganti leaves are soft.
  • Once the leaves are soft add cooked toor dal and stir.
  • And then add red chilli powder and stir well, fry for 4 or 5mins on low flame.
  • After 5mins remove from the flame & transfer into a serving bowl.
  • Ponnaganti & kandi pappu podi kura is ready to serve.


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