Recipes & Tips›Avakaya with Mudda Pappu
Cooking Tips
Avakaya with Mudda Pappu
ఆవకాయ — ముద్ద పప్పు, వేడి అన్నం
Avakaya is a side, not a curry. Take steaming rice, a ladle of plain toor-dal mudda pappu, and a small spoon of nei. Keep the avakaya in its own spot on the plate. Mix only as much as one mouthful needs. The mustard should still feel like mustard, and the mango should still have a bite.
Do not put the jar on the flame and do not add water, curd or onion into it. A dry spoon, then the lid straight back on. In summer, a glass of majjiga after the meal is the old closing. If the oil has sunk, leave the jar in the sunless kitchen for a little while and turn it once so the sunnappu nune covers the pieces again.
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