March 09, 2014


Telaga pindi - 250 gms
Fenugreek seeds - 2 tsp
Turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp

For Talimpu:
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida -  a pinch
Curry leaves - few
Oil - 2 tbsp


  • Take water and telaga pindi in 1.5: 1 ratio. Bring it to boil water in a vessel, add fenugreek seeds when water starts boiling.
  • Slowly add salt and telaga pindi and mix well without lumps. Cook till it is done, stirring occasionally.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles.
  • Now stir in telaga pindi and cook till the curry is in dry form.
  • Serve.

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