Monday, November 17, 2008

Kunduru Masala

Preparation :-
  • Take 25 tindoras/ dondakayalu , wash them and cut them as cross mark vertically ( gutthi laga) till 3/4th.

  • Take 3 tomatoes , add enough water to them and boil fully till outer skin peelsout by itself.

  • When tomatoes r cooled peelout the skin and grind as a puree.

  • Take 1 full garlic ball and peelout its skin and mash it finely . If u r using gaint size garlic (like US garlic) then u need to use 7-8 pods , if u r using Indian garlic u need 1 full garlic ball.

  • Now take a wide mouth pan and add 3 tbspns oil . When it turns hot add tindoras and fry them till they are cooked perfectly.

  • Take them into a bowl .

  • In same oil fry crushed garlic till it turns lite golden brown colour .

  • Next add 2 tspns chillypowder ( this will be really hot , so if u want it less spicy add only 1&1/2 tspn) , 1/4 tspn turmeric and 1&1/2 tspn salt. Mix nicely and fry for 3 mins.

  • Now add fried tindoras / dondakayalu , put lid and after 5 mins take it out .

  • Next add tomato puree . Mix it and fry it nicely till it turns dry . ( for that dont put lid and put flame in little high and stir periodically .)

  • Hot & Spicy kunduru masala is ready to serve with rice.


  1. SunithaRamesh said...
    Hi Preethi, ur recipes r tempting. Your presentation is too good.
    sri said...
    Chaalaa variety gaa vundhi preethi garu... thanks a lot for sharing.
    Hello sunitha & Sri , thx for ur compliements.

    with cheers,
    Preethi ram.
    sai priyanka said...
    Your Blog is excellent.. please add more varieties

Post a Comment