ANDHRA STYLE PALAKURA PAPPU RECIPE | STARTUP COOKING
Palakura Pappu is a simple and super healthy Side dish. Spinach dal is often made in South Indian kitchens. Bachali kura is a telugu word and referred to spinach. Spinach is cooked with basic lentils, such as toor dal, moong dal and green chillies and then tempered with mustard seeds, cumin seeds, red chilli, curry leaves and chopped garlic, then served with a tsp of ghee on hot rice. This recipe is simple to make and can be prepared under 30 minutes.
Spinach is a leafy green vegetable that belongs to the amaranth family. It is considered very healthy and its loaded with lots of nutrients and antioxidants. Eating spinach everyday may benefit eye health, reduce oxidative stress, reduce blood pressure levels and helps to prevent cancer.
check my collection of Indian rice recipes
Spinach is an extremely nutrient rich leaf. It packs with high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. This palakura pappu is often served with hot rice and also pair up with dosa, chapatti or roti. My all time favorite comfort food, i have always loved its taste, texture and qualities of being easy on the stomach.
Follow my step by step photo recipe to prepare Andhra Style Palak Pappu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
more spinach recipes
- spinach soup
- spinach pakoda
- spinach paratha
- palak paneer
- spinach biryani
- potato spinach gravy
- potato spinach paratha
- Spinach masiyal
- Spinach corn rice
- Spinach poriyal
- Hara Bhara Kabab
- Lasooni palak khichdi
RECIPE FOR ANDHRA STYLE
PALAKURA PAPPU
Coarse : Lunch
Cuisine : Andhra
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 15 min
Total Time : 25 min
INGREDIENTS
To Pressure Cook
- 1/4 cup toor dal
- 1/4 cup moong dal
- 2 cup spinach leaves – chopped
- 3 green chilli – slit
- 1 tsp tamarind
- salt to taste
For Seasoning
- 1 tbsp ghee
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/8 tsp turmeric powder
- 1/8 tsp hing
- 1 red chilli
- 1 spring curry leaves
- 2 tsp garlic – chopped
PROCEDURE
- rinse and soak toor dal and moong dal together in fresh water for 10 minutes
- rinse spinach leaves 3 times in running water and then chop the leaves
- in a cooker pot, add soaked dal (toor dal and moong dal), slit green chilli, tamarind, salt and chopped spinach leaves
- add 1/2 cup – 3/4 cup water and mix well
- close with lid and pressure cook for 3 whistle
- once the pressure subsides down naturally, open the cooker and mash the dal with back of the ladle and set aside
- heat a tbsp of ghee in a pan
- temper with mustard seeds, cumin seeds, hing, turmeric powder, red chilli, curry leaves and chopped garlic
- saute for few seconds until the garlic turns brown
- pour the seasoning over the cooked dal
- serve with hot steamed rice, chapathi or roti
- Taste delicious ????
NOTES
- adjust spice level according to your taste
- you can use only the moong dal or toor dal
- soaking dals in water help to cook so fast
more gravy recipes for chapathi
ANDHRA STYLE PALAKURA PAPPU WITH STEP BY STEP PHOTO RECIPE
take toor dal and moong dal
rinse and soak in water for 10-15 minutes
add green chilli, salt, tamarind and little water
add chopped spinach
place the bowl in the pressure cooker
pressure cook for 3 whistle
spinach and dal (lentils) cooked well
mash well with back of the ladle
transfer to the bowl
heat a tbsp of ghee, temper with mustard seeds, cumin seeds, hing, turmeric powder, red chilli, curry leaves and chopped garlic
saute for few minutes until garlic turns brown
pour the seasoning over the cooked dal and spinach
Andhra style palakura pappu
