I go back home and describe to my mom what I saw and wanted her to make “that beans curry”. Mom actually did not use this kind of bean much because she was a working woman and it took a ton of time to cut and cook this plus we never used so much oil in our cooking.My poor mom experimented with a lot of bean varieties until we arrived at this curry one day with all the feedback I provided and I was satisfied.Come to think of it now, how much we trouble our parents with our demands in childhood makes me giggle and cringe at the same time.That innocence and stubbornness, we only learn with age until it comes back to us from our kids isnt it?
|Preparation time||40 minutes|
|Serving Size||One portion|
|Calories Per Serving||Approximately 78 per serving|
4 cups finely chopped Beans/goru chikudulu
1/2 teaspoon red chilli powder
1 tablespoon Verusenaga podi(peanut powder) see recipe here (optional)
salt to taste
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon chana dal
1 teaspoon urad dal
1 stem Curry leaves
2 cloves garlic
1/4 teaspoon turmeric
2 tablespoons fresh grated coconut
1.Heat oil in the pan and add the chana dal and urad dal and roast till lightly brown.
2.Add the cumin seeds, mustard seeds, turmeric, garlic and curry leaves and let splutter.
3. Put goru chikkudu and salt and mix once and stir for about 5 minutes to roast, add water and cover with lid and cook on medium flame stirring in between until completely cooked.
4.Add chilli powder,coconut and peanut powder and stir for 2 minutes and turn off the stove.
The dish can be made without the peanut powder, you can just add some ground peanuts.
This goes well with both rice and roti.
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