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Blogging Marathon# 32: Letter T

Theme: A-Z Vegetarian Dishes of Andhra Pradesh

Dish: Thelaga Pindi Kura

Letter T stands for Thotakoora (amaranth leaves). I actually made a dish with thotakoora for today, but changed it a more traditional and lesser known dish at the last minute because my mom brought Thelaga Pindi from India.

To be honest, I’ve never heard about Thelaga pindi while in India. It is only recently that I started seeing it on Telugu cooking shows.After extracting oil from sesame seeds, the pulp that is leftover is ground to a powder and that powder is called Thelaga pindi. It has all the nutrients present in sesame seeds and is considered especially good for new-mothers. Infact as per my mom, today’s dish is made on the 11th day after delivery for the new mom.

Today’s dish has thelega pindi and dal (pappu) as the main ingredients. Thelaga pindi can be used in other vegetable curries similar to roasted sesame seed powder.

Print Recipe
Thelaga Pindi Kura Yum
Thelaga Pindi Kura
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Thelaga Pindi
  • ½ cup Toor Dal Masoor dal / Red
  • to taste Salt
For Tempering:
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry
  • 2 chilies Green - finely chopped
  • 8 - 10 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Thelaga Pindi
  • ½ cup Toor Dal Masoor dal / Red
  • to taste Salt
For Tempering:
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry
  • 2 chilies Green - finely chopped
  • 8 - 10 Curry leaves
Thelaga Pindi Kura
Instructions
  1. Cook dal until tender but not mushy. Dal should hold shape, may be one whistle in the pressure cooker. Alternately you can cook in open pot for 10-12 minutes. Since masoor dal cooks very quickly, cook for 6-8 minutes only. Set aside.
  2. In a medium sauce pan, bring 1 cup of water to a boil. Add salt to taste. Slowly stir in thelaga pindi and mix well until cooked through. This happens very fast, so keep an eye on it. Keep aside.
  3. Heat 1tbsp oil in a nonstick, add the tempering ingredients and once the seeds start to splutter, add the cooked dal and thelaga pindi. Mix well and season with salt. Cook for 4-5 minutes, stirring occasionally until the mixture dries up and cooked through.
  4. Serve with steamed rice.
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22 thoughts on “Thelaga Pindi Kura”

  1. My grandma own as oil factory and i have tasted this thelaga there, but never thought that we can make this delicious kura with it..Fantastic dish.

  2. Wonderful traditional dish. Our older generations had all the right ideas about food and health. This looks very appetising.

  3. I too came across this thelaga pindi in eenadu magazine recipe corner….and was wondering what it is…after seeing the title of the post…i came rushing out to find what it is like…thank u for sharing….kura looks yum…love the styling too…

  4. This one looks super inviting and new dish to me 🙂 Thengal pindi kura looks super delicious and wonderfully clicked 🙂

  5. I have heard so much about telaga pindi but never had access or opportunity to use/taste this..I also have a recipe written down in my book but no telga pindi :(..Koora choodadanike super ga undhi! Thanks for sharing!

  6. Pavani what atraditional dish fantastic these thelaga pindu kuralu are my favorit. Where did you get this in US. my sis was searching for this from long time!!!!…?

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