Anapa Ginjala Kurma

HELLO

Today I am going to blog a tempting dish  i.e. Anapa ginjala kurma. I think most of you are not familiar about  anapa kayalu. These anapa kayalu are grown in fields in villages especially in  Rayalaseema region. This is a seasonal crop and you can get them mostly in the months of December and January. I have seen and tasted this item first time in my mother in law's place Mangalampet  in Chittoor Dist. It takes time to cook, taking seeds from anapa kayalu , peeling skin of anapa ginjalu etc. This needs team effort. For preparing this dish for the next day, you need to do some preparation the before day.

OK. Let us start the anapa ginjala kura.

INGREDIENTS

• Anapa Ginjalu                                2 cups
• Coriander seeds                             1 tbsp
• Black pepper                                  1/4  tbsp
• Dry coconut powder                       2 tbsp
• Jeera                                                1/4 tbsp
• Red mirchi                                       6
• Ginger                                              1/2" piece
• Garlic                                               6 to 7 flakes
• Kaskas (poppy seeds)                       1 tbsp
• Cardamom                                        small piece
• Cloves                                               3 to 4
• Onion                                                2 big size (finely chopped)
• Tamarind pulp                                  1 tbsp
• Jaggery                                              small piece (option)
• Turmeric powder
• Salt to taste
• Oil                   

HOW TO PREPARE

1. Put anapa ginjalu in little warm water for 5 minutes.
2. Peel the seeds from anapa ginjalu. It is called pituku pappu.
3. Boil them in pressure cooker for 2 whistles. Keep aside.
4. Take pan add 1/2 tbsp of oil and let ti heat.
5. Add daniya, jeera, black pepper. kaskas, cardmom, cloves, red mirchi and fry them.
6. Grind them into smooth paste by adding  cardamom, cloves and tamarind paste.
7. Add half of the chopped onion and run the mixey again.
8. Take a pan, add 2 tbsp of oil and let it heat.
9. Saute chopped onion.
10. Add ground paste and let it cook for 5  minutes.
11. Add salt and turmeric powder.
12. Then add cooked pituku pappu and cook it for 5 more minutes.
13. Add jaggery while boiling.
14. See the consistency and switch off the stove.
15. Transfer into a bowl.
16. See the taste.

Dish out and serve with nice dosa or chapati. It goes well with rice also. The aroma and taste is different when compared with other kurma. You can prepare vadalu and payasam also with this pitukupappu.

Yours
Kusuma from Kusuma's Abhiruchi