This summer we had been to kerala. Gods own country and we opted for home stay. The host was very good and their home just in front of back water was very wonderful. We had a great time enjoying the stay and home cooked food. I got to taste the Kerala delicacies and red rice. That only inspired me to try some of them soon after I came back home. First one to post is "Beans Mezhukkupuratti". I always make beans poriyal with coconut grated, or spicy beans curry the north Indian way. But this recipe was more or less the same but with a slight twist to give lovely taste that is zero spicy and gentle of palette.
Ingredients:
0.5 Kg Beans - Washed and chopped finely
Coconut - chopped to small pieces ( Thengai pallu)
Onion Big - 1, Chopped
Garlic - two to three, peeled and chopped finely
Red chilli flakes
Turmeric powder
salt to taste
To temper: Oil (Go for coconut oil for true kerala flavor), mustard seeds, curry leaves
Way to go
- Heat oil in a pan, add the mustard seeds, Curry leaves and saute for few seconds in medium flame.
- Once saute add the chopped garlic, onion and fry well.
- Add also the coconut pallu during this time.
- Once onion and garlic get cooked add the sliced beans, toss well.
- Then add a spoon of turmeric powder and a pinch of salt as per taste. Toss well again and cook in low-medium flame until the beans is cooked soft.
- You can also add the chilli flakes during this process.
- Note: Be cautious when cooking covered as sometimes it can get burnt when it runs out of moisture. So check frequently and give a toss to avoid getting the bottom of the pan burnt.
- Serve it hot with Chapathi or with rice
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