Beans is one of the family favourites...Be it in a plain stir fry with coocnut or in mixed vegetable pulao or this way..paruppu usli...My son loves it with his rasam rice..But it is a classic combination with mor kuzhambu/majjige huli/kadhi..
Ingredients:
Beans - 250 Grams,
Tuar Dal - 1 fistful,
Chana Dal - 1/2 fistful,
Whole Red Chillies - 3-4,
Turmeric,
Salt.
To Temper:
Oil - 1 Tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch(optional).
Method:
Soak both the dals and red chillies in water for not more than two hours.
Completely drain water from the dals after 2 hours.
Grind them with little salt and turmeric to a coarse paste without water.
It should be of grainy texture.
Wash and chop the beans to half inch peices.
Boil it in water or simply steam them.
In a braod pan heat oil.
Add mustard seeds and asafoetida.
Add coarsely ground paste and fry them in medium low flame,until they are completely cooked.
That is, until raw smell of the dals evaporate, and nice aroma surrounds the house.
It becomes of a powdery texture.
Completely drain water from beans and add to the mixture in the pan and cook for couple of minutes, for the mixture and beans to blend.
Serve with rice and rasam or mor kuzhambu/majjige huli.
Note:
Alternatively you can steam the ground mixture in idly stand like idlies for 8-10 minutes.
Crumble them in your hand.
In that case you can reduce the oil in tempering to 1 teaspoon.
Continue with the next steps as written.
Ingredients:
Beans - 250 Grams,
Tuar Dal - 1 fistful,
Chana Dal - 1/2 fistful,
Whole Red Chillies - 3-4,
Turmeric,
Salt.
To Temper:
Oil - 1 Tablespoon,
Mustard - 1 teaspoon,
Asafoetida - a pinch(optional).
Method:
Soak both the dals and red chillies in water for not more than two hours.
Completely drain water from the dals after 2 hours.
Grind them with little salt and turmeric to a coarse paste without water.
It should be of grainy texture.
Wash and chop the beans to half inch peices.
Boil it in water or simply steam them.
In a braod pan heat oil.
Add mustard seeds and asafoetida.
Add coarsely ground paste and fry them in medium low flame,until they are completely cooked.
That is, until raw smell of the dals evaporate, and nice aroma surrounds the house.
It becomes of a powdery texture.
Completely drain water from beans and add to the mixture in the pan and cook for couple of minutes, for the mixture and beans to blend.
Serve with rice and rasam or mor kuzhambu/majjige huli.
Note:
Alternatively you can steam the ground mixture in idly stand like idlies for 8-10 minutes.
Crumble them in your hand.
In that case you can reduce the oil in tempering to 1 teaspoon.
Continue with the next steps as written.
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