Beans Kootu

 This Beans kootu is simple but delicious which tends to have a combination of fresh and dried ingredients: to make use of the abundant sauce , serve with hot  rice. If you are spice lover include chillies more. The vegetarian recipes you find in many Indian cuisines are some of the most delicious in the world as they embrace the flavors letting speak themselves.

This is one such kootu  that is a perfect treat for spicy taste-buds. Usually my mom use to prepare this recipe with cauliflower, for a change I tried with beans and even I recommend with cabbage. This comforting side dish goes well with roti / paratha. Sometimes with Indian breakfast like Idli, dosa and even with  Kerela style Appam too.

Prepartion & Cooking Time: 35 Minutes

YIELD : 2-3 Serving

Beans Kootu

Ingredients:

French Beans / Green Beans-250 grams
Bengal Gram /Chenna Dhal/ Kadhalai Paruppu-1/4 cup(soak it in warm water for 15 mts)
Tomato -1 Chopped
Turmeric Powder a Pinch
Jaggery a Pinch
Curry Leaves
Salt To Taste

For Spice Paste:
Thoor Dhal/Split Red lentil-1 tsp
Bengal Gram/ Chenna Dhal-1tsp
Peppercorns-1/2 tsp
Coriander Seeds-2 tsp
Dried Red Chilli-4no.
Grated Coconut- 2-3 tbsp

For Seasoning:
Mustard Seeds-1tsp
Cumin Seeds-1tsp
Asafoetida -1/2tsp

*Substitute chenna dhal with moong dhal for a change.

Beans Kootu

Method:

1. Wash and cut beans into 1"inch pieces. Pressure cook both beans and lentil in a seperate vessel till  firm soft .
2. Heat a teaspoon of oil in fry pan add spice paste ingredients one by one. Gently roast till aromatic. Cool and grind to smooth paste with water added.
3. Heat  a tbsp of oil deep vessel.  Add mustard and wait it splutter, now add cumin seeds, curry leaves and asefoetida. Add the cooked bean and lentil with finely chopped tomato. Stir ones and let it cook till tomatoes are soft.
4. Now add turmeric powder and required salt. At this point add  ground paste, jaggery and needed water for the gravy.
5. Simmer and cook for another 5-8 minutes. Dish out.
6. Serve hot with rice or Chappati/Roti. This even goes well with Idli and Dosa.

Note:

• Don't over cook beans and lentil. It should be firm to hold.
• If you like the taste of tamarind, substitute in place of tomato.