Green Tuvar Ghassi/Lilva gassi/curry


I happened to buy a lot of Fresh Tuvar from the local market recently. They were fresh and quite nominally priced too.I wanted to cook this recipe since i hadn’t cooked this at all. This recipe was a regular at my mother’s place,She says that she learnt it when she was at Mangalore,.This is a very tasty and a healthy recipe, Avery easy one to prepare too:-)Called up my mother for the recipe and here it is:-


Fresh tuvar/Lilva 1 cup

Tamarind size of a small lemon

Oil 2 tsp

Turmeric powder 1/2 tsp

Curry leaves 1 string

Salt to taste


Coconut 3 tbsp(Fresh grated)

Red chillies 4 to 5

Coriander seeds 3tsp

Cumin seeds 2tsp

Pepper corns 1 tsp


Cook the Tuvar in the cooker till soft( 3 whistles)

Soak the tamarind in water for a while , squeeze it, strain and set aside. (when in hurry i just microwave it for 30 secs)

Dry roast all the ingredients under PASTE except coconut. Add coconut and grind in a mixture with a little water to form a smooth paste

In a pan add a tsp of oil and add mustard seeds.

When the mustard starts to splutter, add the cooked Tuvar and fry for a minute

Add the reserved tamarind water with turmeric powder

Add the necessary salt and a string of fresh curry leaves

When it starts boiling add the ground paste and let it boil for another 10 minutes in medium flame till it forms a uniform mixture

Transfer to a bowl. Best served warm with rice or chapathi

Sending this healthy dish to My Legume Love Affair # 29 Hosted by Lisa’s Kitchen and started by Susan Of The well-Seasoned Cook


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i shelled tuvar beans today but yours are looking purplish or having purplish spots. mine were pure green. why the difference? are there many varieties of tuvar or mine were not mature enough for shelling? i have to wait to get those purplish colors?

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