Contributor: Deepa
1.mamidi kaya peel chesi chinna mukkalu ga cut cheyyandi.
2.chilli powder .
3.salt.
4.avapindi.
5.menthi pindi.
tempring:
red mirchi,senga pappu,minapappu,avalu,jeela karra,pinch of turmeric,garlic,curry leaves
procedure:
1.oka bowl teesukuni andulo mamidi kaya mukkalu,chilli powder(pachi karam),salt n 1 spoon oil,avapindi ,menthi pindi vesi kalapali
2.night ki kavali ante afternoon kalupukondi gives u more flavour.
3.do the tempering when u r ready to eat. put lil more oil than u use for normal tempering.
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