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Monday, January 3, 2011

Gangavalli Kura Pappu Recipe

  • Kandi Pappu ( Toor dal)- 3/4 cup
  • Senaga Pappu - 2tbsp
  • Gangavalli kura(Purslane) chopped - 2 cups
  • Organic Golden Purslane - 500 Seeds - Veggie
  • 1 Raw Mango(peeled) cut in cubes
  • Green chillies chopped - 2
  • Garlic chopped - 4 flakes
  • Karvepaku/Curry Leaves - 2 stems
  • Red Chilli Powder - 1teaspoon
  • Water - 1 1/2 cups
  • Oil - 2 tablespoon
  • Salt to taste
  • Dry Red Chilli -1
  • Jeelakarra (cumin seeds)- 1teaspoon
  • Avalu (mustard seeds)- 1teaspoon
  • Turmeric powder -1/2 teaspoon
  • Chintapandu (Tamarind) -1 teaspoon soaked in water

  • Wash kandi pappu, senaga pappu and take it in a pressure cooker.
  • Now add gangavalli kura, mango cubes, garlic cloves, green chillies, turmeric powder, tamarind, karvepaku, 1 teaspoon of oil.
  • Pressure cook it for 15 minutes in low flame.
  • Now heat remaining oil in a pan. Add avalu, jeelakarra and dry red chilli and pinch of turmeric powder.
  • Add this tadka or popu to the dal.
  • Now add red chilli powder and salt and cook for 10 minutes in low flame.
  • Serve hot with rice, papads and ghee.


warangal news said...

I tried it. It was very nice. Thanks for the post. Please post more "green leaf" curries.

Rajitha said...

Thank you so much....will post more green leafy vegetable recipes very soon...


Anonymous said...

Thank you..

Anonymous said...

This is one of fav. pappu at home. I love it. we call it 'gangavayila kura'. now I know how it transformed from 'gangavalli'. Thanks for the post.

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