Typically if I must translate the name in Telugu the tittle will go something like this, Kandulu Anumulu Veru Senaga pappu Masala Kura. Phew, it's pretty tongue twisting and long winding right. Though the taste will surely make you forget other things. Even if it does fall under the Kurma or Kura category, the way this is made is a little different. and makes a great change from the usual gravy.
These fresh beans or lentils are available during the winter season and we make the best use of this by making it in different ways. As I had said in my prep and preserve post, we freeze these fresh beans for using during Summar. Still nothing like eating it fresh!
Fresh Toor dal - 1 cup
Ground nuts / Peanuts - 1/2 cup
Mocha / Anumulu / Hyacinth Bean - 1/2 cup
Onions - 2 medium
Tomatoes - 2
Gram Flour / Besan - 1 tsp
Oil - 2 tsp
Salt to taste
To be ground:
Fresh Coconut, grated - 2 tbsp
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
How to make the Masala Kura:
Grind all the ingredients listed under "to be ground" together to a paste using water. When done, add tomatoes and again grind to a paste.
Wash the beans and pressure cook each separately for 1 whistle. Once the pressure falls, add the ground masala to it and continue cooking with the lid open.
In a bowl, mix the besan with water and make a lumpless mix. Add this to the boiling lentils. Simmer it.
Heat a kadai or a non stick pan, saute onions, and pour over the simmering kurma.
Serve with rotis.
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Labels: Andhra Dishes, Andhra Side Dishes, Blogging Marathon, Gravies, Lentil Recipes, Side Dish for Roti - Poori, Step by Step Recipe