Normally to make beans, avaraikkai broad beans) or kothavarangai( cluster beans) paruppu usali, one has to grind, then steam, then crumble it, season it and add to cooked vege. Now, since most ladies are hard pressed for time, an easy way, no grinding, just soak some moong dal for few minutes, if you want it to cook fast, or even without soaking, it gets cooked easily along with the vege.
Note- only for kothavarangai, one has to boil it with turmeric pdr, salt, then drain it well before using as any vege, as it has a slight bitter taste, which most people don't like.
INGREDIENTS
moong dal 1 cup
beans 250 gm ( wash and chop small)- so that it gets cooked easily
oil 1 tsp
mustard seeds 1/2 tsp
urad dal 1 tsp
dry red chilies 2-3 broken into half
hing little
salt to taste
turmeric pdr. 1/4 tsp
fresh grated coconut 2 tbsp ( optional)
METHOD
I normally wash and soak the moong dal, till I can wash and cut the beans, so it will cook faster.
In a kadai, put oil, add mustard seeds, once it crackles, add urad dal and red chilies, once the dal turns golden, add hing, and the soaked dal, add the cut beans / avarakkai, turmeric pdr., mix well, cover after a minute, adding little water to cook on low flame.
Stir after every 3 minutes well, to make sure that the dal and beans get cooked properly.
Add salt, mix well, if desired one can add some grated coconut, but I never add .
NOTE- you can use more or less dal. The recipe can be doubled when you use more beans, so increase the quantity of dal proportionately.
Only for kothavarangai, boil the vege till cooked, drain.
In the mean time, in another kadai, add oil, mustard seeds, urad dal, chilies, hing, add the washed dal, turmeric, mix and cook the dal with enough water, once dal is cooked, add the cooked kothavarangai, mix well, add salt as needed.
Note- only for kothavarangai, one has to boil it with turmeric pdr, salt, then drain it well before using as any vege, as it has a slight bitter taste, which most people don't like.
INGREDIENTS
moong dal 1 cup
beans 250 gm ( wash and chop small)- so that it gets cooked easily
oil 1 tsp
mustard seeds 1/2 tsp
urad dal 1 tsp
dry red chilies 2-3 broken into half
hing little
salt to taste
turmeric pdr. 1/4 tsp
fresh grated coconut 2 tbsp ( optional)
METHOD
I normally wash and soak the moong dal, till I can wash and cut the beans, so it will cook faster.
In a kadai, put oil, add mustard seeds, once it crackles, add urad dal and red chilies, once the dal turns golden, add hing, and the soaked dal, add the cut beans / avarakkai, turmeric pdr., mix well, cover after a minute, adding little water to cook on low flame.
Stir after every 3 minutes well, to make sure that the dal and beans get cooked properly.
Add salt, mix well, if desired one can add some grated coconut, but I never add .
NOTE- you can use more or less dal. The recipe can be doubled when you use more beans, so increase the quantity of dal proportionately.
Only for kothavarangai, boil the vege till cooked, drain.
In the mean time, in another kadai, add oil, mustard seeds, urad dal, chilies, hing, add the washed dal, turmeric, mix and cook the dal with enough water, once dal is cooked, add the cooked kothavarangai, mix well, add salt as needed.
those interested in cancer and health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://gscrochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
http://gscrochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
No comments:
Post a Comment