Tummikura Chintakaya Pesara Pappu / Gumma Leaves Dal with Moong Dal & Raw Tamarind Dal - no Onion no Garlic
Print ThisIngredients
- 1 small cup Moong Dal
- 1 cup chopped Tummi Koora/Gumma Leaves
- 1 Tomato chopped
- 4 Green Chillies chopped
- 4-5 Raw Tamarind
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- few Curry Leaves
- few Tummi Aaku
- 1 pinch Hing
- 2 sp Oil
Instructions
Separate the tummi leaves/tummikura from the stalks and wash well then chop the tummi aaku into small pieces and keep aside. Wash and chop tomato, green chillies and set aside.
Wash chintakayalu/raw tamarind thoroughly and cut into small pieces. Then blend the raw tamarind into a coarse paste.
Wash well and cook moong dal for 20 mins on stove-top until the dal is soft and cooked.
Add in chopped tummikura, tomato, green chillies and stir-cook for 10 mins or till the tummi leaves and tomatoes are cooked well then add turmeric powder, ground raw tamarind paste and stir. Continue to cook for a couple of mins.
Then add enough salt and mix well. Let it leave on low-medium flame for 5 mins. Now Turn off the flame and keep aside.
Heat oil in a pan add popu ingredients and fry, once done add curry leaves, few tummi aakulu and fry, then add it to cooked dal and mix well. Thummi Kura dal is a special dish made only on Karthika Masam, now Kartika Masam special recipe Tummikura pappu is ready. Transfer into a serving bowl and serve.
