TRADITIONAL BEANS CURRY OF TAMILNADU

 

 

Fresh beans are green vegetables highly used in Indian households. They are long, thin vegetables with high nutritive value. They are widely used to prepare curry and stew and also in vegetable pulao and biriyani. Beans are rich in fiber and best included in daily diet. Just trim the edges, and they are easy to chop. Here is the recipe for BEANS CURRY, specially named BEANS PARUPPU USILI in Tamil.

INGREDIENTS:

Beans

Toor dal

Channa dal

Red chillies

Asafoetida

Salt

Oil

Mustard seeds

Turmeric powder

PREPARATION:

Soak toor dal, channa dal and red chillies for half an hour

Trim the edges of the beans and chop finely.

Cook beans in a pressure cooker

Filter excess water using a colander

Grind the soaked pulses into a thick paste

Take a kadai. Pour oil. Add mustard seeds when they crackle, add the grinded paste and fry well till golden brown & they become like crumbs.

Now add the beans, turmeric powder, Asafoetida and salt.

Mix well. Serve hot with rice and ghee.

If BEANS PARUPPU USILI is on the menu, then MOREKUZHAMBHU will follow it indefinitely. It is the best combination. Here are details about it and the recipe, too.

Curd is an important part of the South Indian diet. It is included in the Menu in different forms starting with buttermilk, curd rice, raita, Curd pachadi, Thayir vada (Dahi vada) etc. Here is a famous traditional recipe "MOREKUZHAMBHU" which is prepared with curd, vegetables and spices. Let's get to know the method of preparation:

INGREDIENTS:

Curd

tur dal

channa dal

urad dal

Fenu greek

green chillies

ginger

coconut

Cumin

Mustard

oil

Ladies finger or

white pumpkin/ash gourd

Salt

Turmeric powder

Curry leaves

Coriander leaves

PREPARATION:

Take curd in a bowl and churn it well adding little water and bring it to a loose consistency (like a sambhar). Add turmeric powder and salt.

Take a kadai, pour little oil and roast tur dal, channa dal, urad dal, fenugreek and green chillies and grind it into apaste adding little water along with ginger, coconut and cumin.

Add this paste to the prepared curd and mix well.

When using Ladies finger, wash it and cut into pieces and fry it in the kadai and add it to the prepared curd.

If white pumpkin/ ash gourd is being used, cut into pieces, peel the skin and cook it in the pressure cooker and then add it to the prepared curd.

After adding the desired vegetable to the prepared curd, add chopped curry leaves and coriander leaves.

Add oil in the kadai, mustard seeds, when it crackles, Pour over the prepared "MOREKUZHAMBHU"

Its ready to serve along with white rice and some vegetable curry or Appalam.