Thelaga Pindi is a conventional fixing in Andhra cooking. It is a result of sesame oil creation. Crude sesame seeds are squeezed and handled to extricate sesame oil. The extra mash from this cycle is then ground to a powder to make telaga Pindi. Along these lines, it is the only powder of sesame seeds buildup or defatted sesame flour. It has the supplements generally present in sesame seeds however without the fat substance. This nutritious fixing is high in protein, minerals, dietary fiber, iron, and calcium. It is particularly useful for lactating moms for milk stream because of its rich wellspring of lignans
- Telaga Pindi – 1/2 Cup
- Onion - 1/4 cup
- Salt as per requirement
- Oil (Sesame oil preferred) - 1 tbsp
- Udad Dal, Minapa Pappu - 3/4 tsp
- Mustard Seeds - 1/2 tsp
- Cumin Seeds
- Finely Chopped Chillies - 1/4 tbsp
- Curry Leaves
- In a kadhai or a substantial lined vessel, over medium hotness, heat the oil.
- Add mustard seeds and stand by till they snap.
- Add the udad dal and fry till its light brilliant brown.
- Add cumin seeds and pan fried food till they begin to change tone.
- Add the onion, green chillies, and curry leaves
- Pan sear for two or three minutes.
- Add the water and salt, and heat the water to the point of boiling
- Turn the hotness down to low.
- Progressively add the telaga pindi while blending continually to stay away from knots
- Turn the hotness up to medium.
- Cover and cook till the water is consumed and the telega pindi is cooked. Blend at normal spans or the telaga pindi will adhere to the base
- Serve the Telaga Pindi Kura with hot rice