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Wednesday, March 28, 2012

Dondakaya - Pesara Pappu Kura / Ivy Gourd - Moong Dal Curry



dondakaya pesara pappu kura                                      

Ingredients :

  • 1/4 kg Ivy Gourd / Dondakayalu
  • 1/4 Cup Moong Dal
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/2 sp Chana Dal
  • 1 Red Chilli Crocked
  • Curry Leaves
  • 2 sp Oil

Procedure :

  • Wash and soak moong dal for 10mins and drain.
  • Wash and cut dondakayalu into small pieces.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • When they splutter add curry leaves, soaked moong dal and stir well.
  • Add ivy gourd pieces, turmeric powder and mix well.
  • Sprinkle 1/4 cup water, cover and cook on medium flame.
  • Keep stirring in between, next add salt, red chilli powder & stir well.
  • Cover and cook on low flame for couple of mins.
  • When it done turn off the flame & transfer into a serving bowl.
  • Dondakaya pesara pappu kura is ready to serve.
  • Serve with hot rice and ghee.
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