Monday, November 22, 2021



In the early days, I used to think that Andhra food was mainly biryani and salan! As I started blogging and trying out more dishes from different regions of India,  I realized there are so many wonderful dishes from Andhra. Many of them tend to be spicy which we particularly enjoy. 

Since my husband and I like Andhra cuisine, elsewhere in this blog you will find recipes for dishes from Andhra, such as:-

Today's recipe is for an accompaniment for rice and rotis, made with fenugreek leaves (called Menthi Kura in Telugu) and toor dal. This dal is on the thick side. 

This is quite easy to make and I would recommend you give it a try! I am sure you will like it!!


  • Menthi Kura ( Fenugreek Leaves), 2 cups
  • Toor Dal / Arhar Dal, 1 cup
  • Tomatoes, medium- sized, 2
  • Green Chillies, 3
  • Onion, medium-sized, 1
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
For Seasoning:-
  • Mustard Seeds, 3/4 tsp
  • Cumin Seeds, 3/4 tsp
  • Curry Leaves, 1 sprig
  • Dry Red Chillies, broken into halves, 2
  • Garlic Cloves, 6-8
  • Ghee/ Oil, 1 to 1 and 1/2 tbsp  


Remove the fenugreek leaves from their stems, wash them thoroughly and roughly chop them. Keep aside
Chop the onion and tomatoes
Slit the green chillies
Peel and lightly crush the garlic cloves

Wash the toor dal and transfer to a vessel , add the chopped tomatoes and slit green chillies
Pressure cook this in adequate water for 3-4 whistles or till the dal gets cooked
Once the cooker cools, remove the cooked dal and tomatoes, lightly mash it with a ladle and keep aside. 

Heat ghee/oil in a thick-bottomed pan and on medium heat add the mustard seeds
When they splutter add the cumin seeds, and when they sizzle add the curry leaves and the broken red chillies and sauté for a few seconds
To this add the lightly crushed garlic and sauté till it gives off a good aroma
Now add the chopped onion, mix well and sauté till it becomes translucent
Add the fenugreek leaves, turmeric powder, and salt and sauté till they wilt
Next add the cooked dal and tomato mixture and mix well
Add water as required and bring this to a boil  
Lower the flame and let it simmer for a few minutes

Switch off the gas and transfer to serving bowl
Serve the Menthi Kura Pappu with rice or rotis

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