1. Contributor: chaitali meda
nenu kobbari palatho kobbari sambahar ani chesthanu.
1 can coconut milk
pesara pappu 2 cups
carrots 1 cup
potatoes - 1 cup
ginger
salt - to taste
karam - to taste
lemon juice - 1 tsp
Boil pesara pappu in little water for 5 mins. Add more water and add all the vegetables and ginger. cook on medium. after the veggies get tender, add salt and karam. Add coconut milk and stir well. popu vere ginnelo vesi induloki add cheyandi...
last lo stove off chesaka lemon juice add cheyandi..
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