Beans curry Mangalore Style
This is a curry my mother usually makes as an accompaniment
to vendaya kuzhambu. Here coconut is ground with chilli and jeera unlike other
dry curries where coconut is added in the last stage of cooking and mixed.
to vendaya kuzhambu. Here coconut is ground with chilli and jeera unlike other
dry curries where coconut is added in the last stage of cooking and mixed.
INGREDIENTS
Beans
|
250gms
|
Red
Chilli |
3-4
|
Coconut
scrappings |
1/4cup
|
Cumin
seeds |
2tsp
|
Salt
|
To Taste
|
Oil
|
2tsp
|
Mustard
seeds |
1/2 tsp
|
Asafoetida
|
1/4tsp
|
Curry
leaves |
few
|
PREPARATION
Cut the beans finely. Cook it without water in
cooker or microwave it for 5 minutes in HIGH mode
cooker or microwave it for 5 minutes in HIGH mode
Grind coconut, redchilli and cumin seed together
with very little water coarsely
with very little water coarsely
Heat oil in a kadai. When sufficiently hot add
mustard seeds curry leaves and asafoetida. Once the mustard seeds crackle add
the cooked beans, mix well
mustard seeds curry leaves and asafoetida. Once the mustard seeds crackle add
the cooked beans, mix well
Now add the necessary salt, mix well and let it cook
for 2-3 minutes in low flame
for 2-3 minutes in low flame
Add the ground paste, mix well and switch off the
fire. Serve with rice and sambhar/Kuzhambu
fire. Serve with rice and sambhar/Kuzhambu
Tried it.. tastes amazing.. thank u so much..
Thanks so much for the feedback. Glad you liked it