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Monday, February 2, 2015

Parrupu and Beans Vezhai curry

Ingredients:

  1.   Toor dal 50 gm cooked and mashed
  2.   Tamarind small size ball extract juice
  3.   Beans or Broad beans  1 hand full chopped finely and steamed
  4.   Tomato small chopped

For Masala:

  1.    Coconut 2 tbsp
  2.    Red chili 5 nos
  3.    Coriander seeds 1 tbsp
  4.    Cumin seeds 1 tsp
  5.    Fenugreek seeds 1/2 tsp
  6.    Chana dal 1 tsp

   Fry all the ingredients except coconut and blend them into smooth paste
Seasoning: Heat oil add mutard seeds once they start to pop  add curry leaves add this mixture to the kulambu before serving
Method:

  •  In a pan take tamarind juice,salt turmeric powder,Asafotida bring it to boil
  •  Now add chopped tomato and cook it
  • Once the raw smell goes off add the masala paste and steamed beans to the kulambu 
  • Cook them for 2 minutes and then add cooked dal mix them all together bring it to boil switch of the stove once you see the bubbles
  • Garnish with coriander leaves 
  • Serve it hot with steamed rice



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