BACHALI KURA /PURSLANE LEAVES PODI KURA

Bachhali kura  is also called purslane leaves it is quite common leaf which is grown in the back yard of our houses ,now in cities we are buying it ,it tastes fentastic we can make several items ,now we learn podi kura with leaves and stems also as stems only have all vitamins than leaves .

Ingredients - 

• Bachhali aaku - 1 bunch 
• 2 cups of toor dal 
• Salt to taste 
• Red chilli powder 
• Green chillies - 4 
• Red chillies - 3 
• Onion - 2 
• Garlic - 10 cloves 
• Dhaniya seeds [fried and powderd] /coriander powder - 1/2 tsp
• Jeera powder / cumin powder or cumin seeds fried and powdered - 1/4 tsp
• Spring onions - 1/2 cup
• Cilantro springs few / kottimeera 

Method of preparation - 

BACHALI AAKU - 

• Wash and chop leaves and stems of purslane leaves [ clean the stems carefully by removing very hard part ]
• Remove stems and wash and slit green chillies 
• Peel and wash and chop onions 
• Wash and tear curry leaves and cilantro springs
• Boil purslane leaves and stems in a bowl with water on stove suntil the stems are boiled [not like paste]
• Bring to boil 4 cups of water, add washed toor dal, a drop of oil and boil until dal is just cooked .
• Strain excess water from cooked masoor dal and keep aside 
• In a mixing bowl ,mix together boiled bachalli aaku and stems with half boiled toor dal ,with sufficient salt and red chilli powder and magnate for few mint's
• Heat oil in a wok , add garlic and add talimpu ingredients in order 
• When urad dal changes its color ,add red chillies and green chillies and fry 
• Then add chopped onion and fry to golden color and 
• Then add magnated  bachalli akku to the fried onions and mix well on a medium heat 

• Finally add fried and powdered coriander and cumin seeds powder and fry ,
• Mix thoroughly and stir fry by adding spring onions and cilantro ,until all the moisture is evaporated 
• Serve hot with steamed rice 

note - don't over cook toor dal .




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