Bachalakura Pappu Kura (Malabar spinach and Red gram curry)

admin, June 21, 2015

Serving size of Bachalakura Pappu Kura

Ingredients for Bachalakura Pappu Kura

Red gram – ¼ kg

Malabar spinach – 100 gms

Onion – 1

Green Chilli – 4

Garlic – 4/5 cloves

Jeera – ½ tbsp

Mustard – ¼ tbsp

Salt

Chilli powder

Turmeric powder – ¼ tbsp

Curry leaves – 2 leaf lets

Pulses (popu ginjalu) – 1 tbsp

Oil – 3 – 4 tbsp

Red dry chili

Directions for making bachalakura pappu kura

To prepare bachalakura pappu kura, you require malabar spinach leaves, red grams, onion and green chili.
After you have required vegetables, wash the red grams and soak them in water.
Then wash the malabar spinach leaves, onion, green chili and cut those into pieces.
After soaking the malabar spinach leaves, pour more than double the amount of water to the quantity of red grams and boil them for about 20 minutes.
Add the cut malabar spinach leaves, onion into the red grams and let it boil for some time.
Then add required amount of salt and red chili powder into the boiled red grams, and malabar spinach leaves and mix it.
Then take a utensil and pour 3 table spoons of oil into it, let the oil heat
After the oil heats, put green chili, some curry leaves, slightly smashed garlic cloves, ½ tbsp of jeera, ¼ tbsp of mustard, 1 tbsp of pulses, dry red chili, turmeric powder and let them fry for half a minute.
Now, add the boiled red gram and malabar spinach into the oil and mix it properly.
The bachalakura pappu is ready to be served.

Notes: Bachalakura pappu kura is served with rice during lunch or dinner.

About: Malabar spinach is commonly found in most of the houses and is rich in vitamins and mineral.

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