INGREDIENTS: Oil, Avalu (mustard seeds), Jilakara (cumi seeds), Urad dal (vundhiballu), Bengal gram (senagaballu), Curry leaves, Green chilly, Red chilly, Salt, Onions, Coriander, Sago (saggubiyyam), Green gran dal (pesara pappu)

PREPARATION:
  • Soak sago in water for 1 night or 8-10 hours till soft
  • Soak green gram dal in water for 2-3 hours
  • Drain water completely from both
  • Place kadai on flame, heat 5-6 spoons of oil in it, 
  • Add avalu, jilakara, urad dal, bengal gram, curry leaves, cut green and red chillies and fry
  • Then add cut onion pieces, shallow fry
  • Add sago n green gram dal and saute for few minutes
  • Close the lid for few minutes and cook in medium flame
  • Garnish with coriander
  • Serve hot with legumes (pappulu) powder or plain
Vegetables such as alu, carrot, peas, corn, can be added along with onions if interested

0 comments:

Post a Comment