Friday, February 5, 2010
తోట కూర కంది పప్పు- Tota kura kandi pappu- Amaranth greens with split pigeon peas
Preparation time : ౩౦ mins
1 bunch of fresh thota kura
1 cup toor dal(kandi pappu)
1 medium sized onion(vullipaaya)
2-3 green chillies
1 big marble sized tamarind(chintapandu)
1/4 tsp turmeric
salt to taste
1 tsp of oil
mustard seeds (aavalu)
cumin seeds (jeela karra))
urad dal (minapappu)
Few curry leaves (karivepaaku)
Pinch of hing powder (inguva)
1 Wash and chop the leaves.
2 Cut the chillies, onions in lengthwise.
3 Add 2 cups of water and pressure cook toor dal, leaves,onions and chillies till whistles.
4 After the valve pressure is released add salt,tamarind paste and cook for 2-3 mins.
Popu: Heat oil in a pan, add the remaining popu or tadka ingredients. Saute till the seeds start crackling.
Add popu to the cooked dal, stir well and cover. Tastes great with rice and chapati.
Variations : We can also add tomatoes to this preparation. If you like it little spicy then add red chilly powder as per your taste.