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Telagapindi Aku Kandipappu

24 Dec

telagapindi_kandipappu
Telagapindi Aku Kandipappu Podipappu

Ingredients:

Telagapindi Aku (Achyranthes-sanguinolenta) 1 medium bunch
Toor Dal 1/2 cup
Garlic 5 pods
Green Chiles 3
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Clean, pluck leaves and thoroughly wash telagapindi leaves.
Remove stems, wash and slice green chiles.
Peel and lightly mash garlic pods.

Wash toor dal under water thoroughly.
Heat 2 cups of water in a small sauce pan on medium high heat, add toor dal and boil until its just cooked and soft from inside.

Heat oil in a wok, add mashed garlic and all talimpu ingredients in order.
When dal changes color, add green chiles and telagapindi leaves.
Stir fry the telagapindi leaves until they wilt.
Then add cooked toor dal, turmeric powder and salt.
Mix thoroughly and leave until any leftover moisture is evaporated.
Serve hot with steamed rice.

Notes: Don’t overcook toor dal.