Lettuce vepudu
Equipment
- 1 Cutting board
- 1 Knife
- 1 frying pan
- 1 ladle
Ingredients
- 1 large lettuce I have used iceberg lettuce here.
For tempering
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Channa Dal
- 4-6 curry leaves
- 1 dry red chillies broken into bits
- 1 clove garlic smashed
For vepudu karam ( makes a 4-5 serves)
- 1 tbsp urad dal
- 1 tbsp Channa Dal
- 1 tbsp sesame seeds
- 1 tsp cumin
- 1 tbsp dessicated coconut
- 4-6 dry red chillies
- 10 -12 curry leaves dried
Instructions
To make vepudu karam
- First prepare the vepudu karam
- Set the frying pan on medium heat and dry roast teh urad and channa dal
- As they get golden and roasted, add the cumin, red chilli and sesame seed.
- Once the sesame seeds start popping add the dessicated coconut and roast a bit further.
- Remove this mix from heat and set aside to cool.
- Once cooled grin the spice mix into a smooth powder.
- Store this in airtight jar till use.
To make lettuce vepudu
- Wash and pat dry the lettuce. Then chop it roughly and set it aside
- Into the frying pan add oil and set on medium heat.
- As the oil heats up add mustard seeds, urad dal and channa dal.
- Once the mustard splutters, add the red chilli, garlic and curry leaves and mix well.
- When the garlic turns golden add the chopped lettuce and stirfry for a couple of minutes.
- As the lettuce starts reducing in volume, sprinkle the vepudu karam and stir fry for another 3-4 minutes.
- Remove from heat and serve the vepudu warm.
Tried this recipe?Let us know how it was!