Ponnaganti Aaku Kandi Pappu Podi Kura / Water Amaranth Leaves Toor Dal Fry

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Ponnaganti Aaku Kandi Pappu Podi Kura / Water Amaranth Leaves Toor Dal Fry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 2

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

Instructions

  1. Clean and pluck ponnaganti aaku from the stems and wash thoroughly & chop them into small pieces & keep aside.
  2. Wash and half cook toor dal and strainand keep aside, heat oil in a pan add popu ingredients and fry.
  3. Once done add curry leaves, chapped ponnaganti aaku and stir well, sprinkle little water & add salt, turmeric powder & mix well.
  4. Cover and cook until the ponnaganti leaves are soft, once the leaves are soft add cooked toor dal and stir well.
  5. Now add red chilli powder and stir- fry for 4 or 5 mins on low flame, when done remove from the flame & transfer into a serving bowl.
  6. Ponnaganti aaku kandi pappu podi kura is ready to serve.
http://www.sivaniskitchen.com/2012/01/ponnaganti-aaku-water-amaranth-leaves.html

  

 

 

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