Friday, July 13, 2012

Snake Gourd & Split Pigeon Pea Stir Fry (Potlakaaya Kandipappu Kura)

South Indian Vegetarian Main Course Special
Andhra Cuisine 
Snake Gourd & Split Pigeon Pea Stir Fry (Potlakaaya Kandipappu Kura)
Serves 2

Snake Gourd (Potlakaaya)- 250 Grams
Split Pigeon Pea (Kandipappu)- about 100 Grams.

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil-
Chana Dal- 1.5 Tsp.
Urad Dal- 1 Tsp.
Cumin Seeds-
Mustard Seeds-
Dried Red Chillies-
Curry Leaves-

Salt- To Taste
Turmeric Powder-
Red Chilli Powder- (Optional)

In a Pressure Cooker, add the Snake Gourd, Split Pigeon Peas & little water to cook both till Tender
Drain the Vegetable Lentil Broth for later use to Cool & keep aside

In a Pan, Heat Oil
Add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Dried Red Chillies, Hing, Curry Leaves

Add the Boiled Snake Gourd & Split Pigeon Peas in the Tempering
Add Salt, Turmeric Powder & Mix Well
Cover to cook for some time

Add Red Chilli Powder & Mix Well

Served with Andhra Meal of Steamed Rice, Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.

Feel free to share your views & do let us know how this one turned out :)

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