Ponnaganti Aaku Kandi Pappu Podi Kura / Water Amaranth Leaves Toor Dal Stir-Fry
Ingredients
- 2 bunches Ponnaganti Aaku
- 1/4 cup Toor Dal/Kandi Pappu
- 1 pinch turmeric Powder
- 1 sp Red Chilli Powder
- Salt to taste
- 1/2 sp Mustard seeds
- 1/4 sp Cumin seeds
- 1 Red Chilli crocked
- Curry leaves
- 2 sp Oil
For Popu :
Instructions
- Clean and pluck ponnaganti aaku from the stems and wash thoroughly and chop them into small pieces and keep aside.
- Wash and half cook toor dal and strain, heat oil in a pan add popu ingredients and fry.
- Once done add curry leaves, chapped ponnaganti aaku and stir well, add salt, turmeric powder and mix well.
- Sprinkle little water and cook with cover until the ponnaganti leaves are soft, once the leaves are soft add cooked toor dal and stir well.
- Now add red chilli powder and stir- fry for 4 or 5 mins on low flame, when done remove from the flame and transfer into a serving bowl.
- Now Ponnaganti aaku kandi pappu podi kura is ready to serve.
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