This recipe hails from Andhra, learnt from my friend. Almost like Peerkangai pappu, but I have made this an easier and quicker version, by using the pressure pan. We cannot do the same to Peerkangai/ridgegourd, since it is a very soft vegetable and will become mushy.
All pappus are very tasty gravies, go with rotis, rice or poories.
All pappus are very tasty gravies, go with rotis, rice or poories.
Ingredients
Tur dhal - 1/2 cup, soaked for 1/2 hour and pressure cooked
White radish - 4, chopped fine, after peeling the skin
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsps
Onion - 1, chopped fine
Tomatoes - 2, chopped fine
Garlic - 4-5 pods
Green chilli - 1-2, slit
Salt to taste
To season
Cooking oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Methi/fenugreek - 1 tsp
Jeera/cumin - 1 tsp
Curry leaves - a few
Coriander/cilantro leaves for garnishing
Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15-20 mts
Serves 3-4
Things kept ready
Pressure pan heated with oil, seasonings above mentioned added
Onions, green chilli, curry leaves and garlic added and sauteed for 2-3 minutes
Tomatoes added
Chopped radish added
Sambar powder and turmeric powder added
Mixed well
About 1 cup water added, salt to taste added, and cooked for 3 whistles
After opening
Pressure cooked tur dhal added,
and mixed well
Serve this tasty Radish pappu with rotis, after garnishing some coriander leaves
This post appeared first in www.malpatskitchen.com
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.