Its a different long leaf, looks like touch me not leaves or tamarind leaves, grows in muddy fields. But gives good flavour and taste when cooked along with toor-dal, Water drained out after boiling the leaves and dal can be used to make rasam with it...
INGREDIENTS: Panaganta aaku, Kandhipappu (toor dal), Salt, Red chillies, Onion, Garlic, Turmeric, Avalu (mustard seeds), Jeera (cumin seeds), Tamarind, Dry coconut
PREPARATION:
- Boil toor dal in pressure cooker for 1 whistle
- After cooling open the lid
- Add cleaned panaganta aaku into it and boil till the leaf is soft without closing the lid
- Off flame, cool it
- Drain out water completely, don't waste water (this water can be used to prepare panagantaku rasam
- Place frying pan f flame, heat 2 spoons of oil
- Add avalu, jeera, curry leaves, garlic cloves and fry till garlic becomes brownish
- Add finely chopped onions and saute for a while
- Add boiled panaganta aaku and saute it
- Give seasoning by adding salt, turmeric, and cook for few minutes
- In a mixy jar add dry coconut, tamarind, garlic cloves, red chilly, into fine powder
- Add this into the frying pan and mix well
- Garnish with coriander, mix it
- Dish out, Goes well with rice, chapathis...
- Very good digestive recepie for health
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