Ingredients:
Beans – ¼ kg
Onion – 4
Tomato – 5
Green chillies – 10
Green gram – ½ cup
Water – 8 cups
Sambar powder – 1 ½ teaspoons
Turmeric powder – 1 teaspoon
Chilli powder – 2 teaspoons
Salt – as required
Coriander leaves – 1 tablespoon
Seasoning:
Coconut oil – 2 tablespoons
Mustard – 1 teaspoon
Cumin – 1 teaspoon
Curry leaf – 2 sprigs
To Grind:
Cumin powder – 1 teaspoon
Shredded fresh coconut – 2 tablespoons
Garlic cloves – 15
Method:
Wash all the Vegetables and drain the water completely. Chop the beans into an inch-long pieces. Chop each onion into eight pieces and tomatoes into four pieces. Slit the green chilies in the middle. In a pressure cooker, add chopped beans, onions, tomatoes, green chilies, green gram and water. Pressure cook for three whistles. Meanwhile, take a mixer jar and add cumin powder, shredded fresh coconut, and garlic cloves. Add a little water and grind into a smooth paste. Set this ground paste aside. After pressure cooking the vegetables, open the lid and keep it on the stove again. Add sambar powder, turmeric powder, chili powder, and salt. Let the Sambar cook for a couple of minutes. Heat a pan to make the seasoning. Add oil to the pan and let it heat. Then add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves. Then add the ground coconut paste. Saute for a minute and add this seasoning to the sambar. Let the sambar boil for a couple of minutes and then turn off the stove. Sprinkle some coriander leaves and serve hot along with rice.
Comments