Beans kootu is a very simple Tambrahm dish which can be done in just 15-20 minutes. It can be had as an accompaniment with rice or with chapati. I have make few alterations to the recipe, so it tastes slightly different from the regular South Indian kootu. Today we will learn how to make beans kootu following this easy recipe with step wise pictures.
Pressure cook dal with 1/4 tsp of turmeric powder for 3 whistles or until soft. Mash it well and keep it aside.
Pressure cook beans with a little salt, 1/4 tsp of turmeric powder and little water for 1 whistle. Once the pressure subsides, open the cooker and keep it aside. Alternatively, you can also steam beans or cook covered in a pan but make sure you do not overcook it.
Soak tamarind (take less than what you take for rasam) in a cup of boiling water for 20 minutes. Extract the juice and discard the pulp.
Grind coconut and coriander leaves to a fine paste and keep it ready. (if you want it spicy, you may add a small green chilli)
We have the cooked beans, cooked dal, tamarind extract and coconut paste ready (picture below). Now making this kootu is just a breeze.
Heat oil in a pan/kadai, add cumins seeds, red chillies, fenugreek seeds and curry leaves.
Once cumin seeds sizzles, add tamarind water, 1/4 tsp turmeric powder, hing and salt needed.
Add the beans and cook until the raw flavor of the tamarind goes or around 5-6 minutes on medium heat.
Then add the cooked dal and the ground coconut paste. Mix well and boil on low heat for a few minutes.
Remove from heat. Beans kootu is ready to be served. It goes well both with rice and chapati.
Enjoy more Beans Recipes and Easy Kootu Recipes from Padhuskitchen
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