Telagapindi Aku Pesarapappu

3 Jan

Telagapindi Aku Pesarapappu Podipappu


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


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Red Chiles 3
Curry Leaves 10
Asafoetida a pinch
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 the garlic pods.

Wash moong dal under water thoroughly.
In a small sauce pan, cook moong dal in 2 cups of water until just cooked and soft from inside.

Heat oil in a wok, add mashed garlic and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and telagapindi leaves.
Once telagapindi leaves wilt, stir in cooked toor dal, turmeric powder and salt.
Stir fry until any leftover moisture is gone.
Serve hot with steamed rice and a dollop of ghee.

Notes: Moong dal needs to be cooked right.

One Response to “Telagapindi Aku Pesarapappu”

  1. Nithia January 4, 2009 at 7:59 pm #

    what is Telagapindi Aku (Achyranthes-sanguinolenta)?

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