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Monday, June 11, 2012

Birakaya Pesara Pappu Kura / Ridge Gourd Moong Dal Curry



birakaya pesara pappu kura
                                      

 Ingredients :

  • 1/2 kg Birakayalu / Ridge Gourd
  • 1/2 Cup Moong Dal
  • 2 Onion Chopped
  • 4 Green Chillies Chopped Lengthwise
  • 2 sp Grated Dry or Tender Coconut
  • 1 pinch Turmeric Powder
  • 1/2 Cup Milk
  • Salt to taste

For Popu :

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

Method :

  • Wash and soak moog dal for 10 or 15mins.
  • Wash, peel birakayalu / ridge gourd & cut into small pieces.
  • Heat oil in a pan add popu ingredients and fry for 1min.
  • Add curry leaves, green chilli, onion pieces and stir.
  • Now add birakaya mukkalu, moong dal, turmeric powder & stir.
  • Add milk and mix well, cover and cook on low flame.
  • When it done add salt, coconut powder and stir well. 
  • Cook for 3 to 4mins on low flame without lid & turn off the heat.
  • Birakaya pesara pappu kura is ready to serve.
  • Serve with rice or roties.
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