This flat beans Kuzhambu from the Tamilnadu cuisine goes well with both rice or roti. You can adjust the consistency as per preference. I normally enjoy it as an accompaniment to curd rice. This is a medium spicy preparation.
Ingredients:
250 gms flat beans
1 tbsp ghee
1 tsp mustard seeds
2 sprigs curry leaves
A pinch of turmeric powder
7 tbsps grated coconut
2 heaped tbsps Sambhar powder
1 tbsp Kashmiri chilly powder
1 level tbsp tamarind paste or as per preference
100 gms toor dal pressure cooked and mashed
Salt.
Method:
String the flat beans, open them and place aside the mature seeds if any. Wash and chop the flat beans.
Grind the grated coconut , sambhar powder, chilly powder and tamarind to a smooth paste. Keep aside.
Heat the ghee in a pan. Add the mustard seeds. After they splutter, drop in the curry leaves. Add the chopped flat beans, turmeric powder, salt and saute for a couple of minutes. Add half a glass of water and bring to a boil. Lower heat and add the ground masala and cooked toor dal.
Adjust consistency by adding enough water as per requirement. Bring to a roaring boil, lower heat and allow to simmer for five minutes till all the aromas are infused. Remove from heat and serve hot.
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