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Sify Home > Food > Vegrecipes > Category > Pulses and lentils > Kandi gingala kurma (pigeon peas kurma)
Kandi gingala kurma (pigeon peas kurma)
By : Uma Devi Ramachandra
Category : Lentils, Andhra recipes, Pulses and lentils
Servings : 6 -
Time Taken : 15-30 mins
Rating :
Method
  1. Heat oil in a cooker. Add cloves, cinnamon, cardamom, bay leaf, onion and chilli pieces. Fry till onion turns pink and soft.
  2. Add ginger garlic paste. Fry till raw smell goes. Add dhania powder, haldi, red chilli powder. Mix and fry for 2 to 3 minutes.
  3. Add tomato puree and salt. Cook for 2 minutes.
  4. Add peas and 400 ml water. Mix well and cook up to 3 to 4 whistles.
  5. After steam escapes add paste of poppy seeds and coconut. Mix and cook under sim for 2min. Add water if necessary.
  6. Sprinkle chopped coriander leaves and remove.
  7. This preparation is very delicious and nutricious. It goes very well with any rice preparation /chapathi /poori /dosa.
Ingredients:
Fresh pigeon peas - 500gms Green chilli - 2, cut vertically into two Onion - 2 medium, cut into small pieces, Tomato puree - 1 tbsp Red chilli powder - 2 tsp Haldi - 1/8 tsp Dhania powder - 1 tsp Garam masala - 1/2 tsp Oil - 3 tbsp Ginger and garlic paste - 1 tbsp Salt Paste of 1 tsp of poppy seeds and 1 tbsp of fresh coconut Chopped coriander leaves - 1 tbsp Cloves - 2 Cardamom - 2 Cinnamon - 1/2 inch pieces Bay leaf - 1
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