Dondakaya Pesara Pappu Kura / Ivy Gourd Moong Dal Curry


Dondakaya Pesara Pappu Kura / Ivy Gourd Moong Dal Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 3


  • 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


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



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