arati doota kora( ava pettinadi)

ingredients: 

aratikaya doota:1/2 kg

senaga pappu-2 spoons

minapappu-2 spoons

avalu 1 spoon

jeera -1 sspoon

mirchi 5-6

curry leaves-one hand full

tamarind- 1 big lemon sized or amchur powder  2 spoons

turmeric powder – 1 spoon

salt  to taste

for ava:
 avalu -2 spoons

red chilles -3

 grind the mixture with little water and add 2 spoons of oil in the mixture and keep aside

 

procedure:

first peel the skin of arati doota and cut them in circular shapes and remove the fiber while cuttig them in circular shapes 

now slice them into small pieces

now take a big vessel  with water and add  1 glass of butter milk to the water

now place the chooped arati doota in the mixture

this will prevent them from not turning black

after all the chopping is done take a chalk and dip in the nixture and turn in circular motion 

if there is any more fiber in it it will get removed by this procedure

 

while cooking remove the butter milk water and pour fresh water and cook for 10 mins

add turmeric powder also

remove from heat 

strain the water 

now take a big pan

add oil to it

now add all popu  gingalu one by one senagapappu,minapappu,avalu,jeera

then fry curry leaves and mirchi

now add the cooked arati doota

add salt according to taste

add tamarind pulp or amachur powder

after it is cooked fully

remove from heat and add ava to the mixture

 

 

leave aside for 1/2 hr 

serve with rice 

nice combination for this curry is avakaya and mamidikaya pappu