INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhipappu), Bengal gram (senagaballu), Salt, Thotakura leaves, Pesara Pappu (green gram dal), Red chillies, Garlic cloves, Dry coconut


PREPARATION:

  • Heat 2-3 spoons of oil in kadai

  • Soak green gram dal in water before 1 hr

  • Add cumin seeds, mustard seeds, urad dal, bengal gram and wait till they splitter

  • Now add chopped and cleaned thotakura leaves and close the lid for few minutes

  • Drain water completely from green gram dal and add this into frying pan

  • Cook till soft

  • Blend red chillies, garlic cloves, salt, dry coconut

  • Add this grinded mix into the kadai and mix well

  • Dishout into serving bowl

  • Tastes good with rice, chapathis...

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