Thelagapindi Kandipappu kura | Konaseema Special Recipe | FoodiBase

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Konaseema special Thelagapindi Kandipappu kura

Nutrition Info Per Serving


Energy 175.38 Cal Protein 5.97 g
Lipid 12.80 g Carbohydrate 12.41 g
Fiber 2.20 g Sugar 0.06 g


Ingredients List of Konaseema special Thelagapindi Kandipappu kura

Grocery List
Quantity Units Ingredients Notes
100.00 gm SESAME SEEDS Thelagapindi/Aerva loneta/Sesame seeds cake powder
250.00 gm LENTILS Reg gram/Kandipappu
30.00 gm GARLIC Vellulli
5.00 gm GREEN CHILI
5.00 gm CHILI Red chili
2.00 tsp CHICKPEAS (BENGAL GRAM) Senaga pappu
2.00 tsp LENTILS Black gram/Minapa gullu
1.00 tsp MUSTARD
0.50 tsp HING Inguva
0.00 CURRY POWDER Curry leaves/Karivepaku – 2 bunches
2.00 tsp CORIANDER LEAF Kottimira chopped
50.00 gm SUNFLOWER OIL
0.50 tsp TURMERIC GROUND Turmeric powder

Konaseema special Thelagapindi Kandipappu kura Tags: Healthy Regional Traditional

kiran1021 Date: March 7, 2018
Region: INDIAN
Cuisine: Andhra
Type: Pulses
Course: Lunch

Prep Time

5 Mins

Cooking Time

30 Mins

Servings

8 servings


Introduction of Konaseema special Thelagapindi Kandipappu kura


Thelagapindi Kandipappu kura:

Introduction:

Thelagapindi Kandipappu Kura is basically Powdered Sesame-Red Gram Curry. This dish is enriched with the goodness of sesame (til), the high nutrition of red gram and a simple topping of curry leaves. This dish, like its place of origin, brings one close to nature.

 

Every bite of Thelagapindi Kandipappu Kura takes you through a ride across Konaseema, also known as God’s own creation.

 

Every ingredient in this recipe carries a different set of health benefits. For example, Sesame.

Sesame has a very pleasant and nutty flavour. It is very nutritious and contains natural oils. Like cumin and mustard, sesame is used in making tadka and in garnishing.

 

What are Thelagapindi and Kandipappu?

 

After removing  oil from sesame seeds, the pulp is dried. The dry pulp is grounded to powder. This powder is called thelagapindi. This powder is good for new mothers and kids. Thelagapindi is used in Vellulli curry,Thotakura , royalla fry etc.

 

Furthermore, kandipappu or red gram (toor dal) is a staple among Indian households. Like all other dal it is rich in fibre, folic acid, protein and carbohydrates. In North India, it is used to make dal fry, namkeen, and dal wada also. In south India, Kandipappu is majorly used in sambhar and curries

 

Beerakya Kura, Gutti Venkaya Kura are some famous curries from the south Indian region of Andhra. Because of its unique taste and easy cooking, Thelagapindi Kandipappu Kura is a dish special to the natives of Andhra.

 

This enticing mixture of Thelagapindi and kandipappu along with the other ingredients like Bengal gram (Senaga pappu), Black gram (minapagullu) topped with curry leaves make for a very tasty curry. It is a dry and crunchy powder.

 

Thelagapindi Kandipappu curry or Kura is eaten with Chapatti, rice or poori.

 

Here is a simple and quick recipe for Thelagapindi Kandipappu Kura.

 

Preparation Steps of Konaseema special Thelagapindi Kandipappu kura


Method:

  • Take a pan & add oil in it & heat it
  • Now add garlic pieces & fry it for 2-3 minutes
  • Add senaga pappu, minapa gullu, mustard & fry it
  • Add red chili pieces, green chili pieces, curry leaves, hing, turmeric & mix it thoroughly for 2-3 minutes
  • Add red gram & mix it thoroughly
  • Now add water & mix it thoroughly
  • Cover the pan with lid & medium the stove
  • After 5 minutes, open the lid & mix it thoroughly
  • Again cover the pan with lid for next 5 minutes
  • After 5 minutes, again mix the item thoroughly & cover the pan
  • Wait for another 3 minutes & add 2 tea cups of water, if required
  • Now add thelagapindi in this item & mix it thoroughly & add another 2 tea cups of water
  • Now sim the stove & keep mixing the item for 10 minutes till it is dried
  • After the curry is dried, add salt & mix it thoroughly
  • Cover the pan for 2 minutes & of the stove
  • Thelagapindi kandipappu kura is ready to serve.

**Decorate with chopped coriander leaves & serve it with hot rice.

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