Anapkai Ava Petti Kura

Ingredients :
Anapkai pieces 3 cups
Salt to taste
Turmeric little

Poppu :
Mustard ¼ spoon
Mina pappu ½ spoon
Senaga pappu ½ spoon
Oil 1 spoon
Curry leaves little
Hingu little

For Paste :
Mustard 1 table spoon
Rice 1 table spoon
Red chilli 3
Note : Soak the above paste ingredient in little water for 5 minutes. Then grind to paste.

Method :
Boil the pieces of anapkai in the cooker.
Drain the water after boiling and keep it aside.
Take a pan put some oil after it heats add the poppu ingredients and fry.
After the poppu fries add the boiled anapkai, salt and turmeric.
After the water dries from the curry add the ground paste to the pan with curry.
Mix well after adding the paste and remove from the fire.
This curry goes well with rice and sambar.
Note : After adding the paste don’t keep the curry over the flame more than 2 minute or else it will taste bitter.

Anapkai Pappu Kura

Ingredients :
Anapkai pieces 2 cups
Pesara pappu ½ cup
Salt to taste
Turmeric pinch
Poppu :
Mustard ¼ spoon
Minapappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Oil 1 spoon
Curry leaves little
Hingu little

Method :
Boil anapkai pieces and dal in the cooker sprinkling little water on it.
After boiling drain the water from it and keep aside.
Take a pan put some oil and fry all the poppu ingredients.
Then add the boiled anapkai with pappu, salt and little turmeric.
Fry till the water it becomes dry.
This curry goes well with sweet pulusu and fried perugu mirapakayalu.