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Pappula podi is a flexible spiced powder that enhances the flavour profile of vegetarian dishes lending them a novel style. Most greens on the likes of okra, eggplant, ivy gourd and bitter gourd style remarkably good when seasoned with Pappula podi. Constituents of this magic potion aka Putnala podi are roasted chick peas, dry coconut and purple chili powder.
Dondakaya Pappula Podi Vepudu Recipe
Prep: 45-50 mts
Serves: 4 individuals
Delicacies: Andhra
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Components:
250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins
1/2 tsp cumin seeds
10-12 curry leaves
1 massive onion, finely sliced
1/2 tsp purple chilli pwd
pinch of coriander pwd
salt to style
1 1/2 – 2 tbsps oil
Grind to a advantageous powder (Pappula Podi)
1 tbsp dry coconut, grated
1-2 garlic cloves (optionally available)
2 dry purple chilies, dry roast for a mt
pinch of cumin seeds, dry roast for a mt
1 1/2 tbsps roasted chickpeas/dalia/putnala pappu
pinch of salt
1 Wash dondakayalu and nip the tip and tail ends. Slice them into skinny items and hold apart.
2 Warmth a heavy bottomed cooking vessel, add oil, as soon as scorching, scale back to medium flame. Add cumin seeds and curry leaves and fry for just a few seconds until the aroma emanates the kitchen.
3 Add the dondakaya items and saute on medium warmth for 3 mts. Add the sliced onions, scale back to low flame, place lid, let it cook dinner, approx quarter-hour. Preserve checking in between, sauteing them in order that they don’t burn. The sauteed tindora will lose moisture and start to have a wrinkled look. Take away lid at this stage and saute on low for 7-8 mts.
4 Add salt and turmeric pwd and blend properly. Saute on medium warmth for 5-6 minutes, hold sauteing in order that it doesn’t burn. Add purple chilli pwd and coriander pwd and blend. Cook dinner on low-medium flame for one more 12-15 mts, with out lid. Add pappula podi and blend properly. Flip off warmth.
5 Serve scorching with steamed rice.
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