INGREDIENTS: Oil, Mustard seeds (avalu), Cumin seeds (jilakara), Curry leaves, Coriander, Tamarind juice/paste, Salt, Rasam powder, Turmeric powder, Asafoetida(inguva), Black pepper, Toor dal (kandhipappu), Panagantaku leaves, Red Chilly Powder


PREPARATION:
  • Take pressure cooker and boil toor dal for 3 whistles and wait till pressure goes out of the cooker
  • Then add cleaned and chopped panagantaku leaves into cooker and boil for 34-5 minutes till soft
  • Drain out water completely from cooker and cool the contents
  • Grind well the boiled dal and leaves in mixy jar and keep aside
  • Place kadai on stove, heat 2-3 spoons of oil hen add cumin and mustard seeds and wait till they splitter
  • Then add curry leaves, coriander and fry for a while
  • Now add tamarind juice, water, salt, pinch of turmeric powder, 1 t spoon of black pepper, rasam powder, red chilly powder, asafoetida and boil for few minutes
  • Finally add boiled and grinded dal leaves mix into the kadai and boil well
  • Garnish with coriander
  • Serves good with rice..
Healthy food for digestion also..

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