Telaga Pindi Kura
Telaga Pindi is the residue leftover after oil has been extracted from sesame seeds. It is powdered and then used to make a dry curry like this Telaga Pindi Kura, or then is used to flavour an assortment of stir-fries.
Ingredients
- 1/2 Cup Telaga Pindi (~ 75 gms)
- 1/4 Cup Finely Chopped Onion (~ 40 gms)
- 1 Cup Water
- 1/2 tsp Salt or to taste
For Tempering
- 1 tbsp Oil (Sesame oil preferred)
- 3/4 tsp Udad Dal, Minapa Pappu
- 1/2 tsp Mustard Seeds, Avalu
- 1/2 tsp Cumin Seeds, Jeelakarra
- 1 tbsp Finely Chopped Green Chillies, Pacchi Mirapakayalu
- 8 to 10 Curry Leaves, Karivepaku
Instructions
- In a kadhai or a heavy bottomed vessel, over medium heat, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add the udad dal and fry till its light golden brown.
- Add cumin seeds and stir-fry till they start to change colour.
- Add the onion, green chillies, and curry leaves.
- Stir-fry for a couple of minutes.
- Add the water and salt, and bring the water to a boil.
- Turn the heat down to low.
- Gradually add the telaga pindi while stirring constantly to avoid lumps.
- Turn the heat up to medium.
- Cover and cook till the water is absorbed and the telega pindi is cooked. Mix at regular intervals or the telaga pindi will stick to the bottom.
- Serve the Telaga Pindi Kura with hot rice.
Notes
You can add sambar powder or kura podi (or some such flavouring) to the Telaga Pindi Kura if you find it too bland. I did not add any as we like it plain.