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Kandula Kura

Kandula Kura is an Andhra Style gravy side dish made with fresh Toor and cooked in freshly ground masala and spices. This makes a wonderful meal with Rice.
Course Lunch Box, Main Dish – Gravies
Cuisine Andhra Pradesh
Occasion Holiday Special, Lunch Box
By Diet Healthy Recipes
Dish Type Gravy Side Dishes
Author Srivalli

Ingredients

For the Gravy

  • 1 cup Fresh Toor
  • 2 medium Onions
  • 2 medium Tomatoes
  • 1 tsp Ginger Garlic Paste
  • 2 tsp Cooking Oil
  • Salt to taste
  • Coriander Leaves handful
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • A Pinch Turmeric Powder

To be Ground

  • 2 tbsp Coconut freshly grated
  • 2 tbsp Poppy Seeds / Gasa Gasa

Instructions

  • Grind the coconut and poppy seeds with enough water to a smooth paste.
  • Wash the toor and pressure cook for 1 whistle. Let the pressure fall down.
  • Heat a kadhai or a nonstick pan, saute onions, next add the ginger garlic paste and saute well.
  • Now, add the finely chopped tomatoes, along with all the spice powders, let it simmer till the oil comes out.
  • Next, add the boiled toor along with the ground masala and simmer for 5 to 7 mins. Add required water to get a thick gravy, bring to boil. Garnish with coriander leaves and serve with rice or rotis.
  • This tastes best with Kobmari Paal Annam.
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