Monday, October 15, 2012

Beans sambar/Beans pulusu/Beans huli

Another of our regular sambar recipes, this one is high on nutrition content.

Preparation time: 20-25 mins

Serves: 2


French beans 1/4th kilo
Pigeon peas (Kandipappu/toor dal) 1 cup
Sambar powder 1 tbsp
Ghee 1 tbsp
Mustard seeds 1tsp
Curry leaves 4-5
Sambar chillies 2
Tamarind 1 blob
Pinch of asafoetida
Salt to taste


Wash and cut the French beans, pluck off the fibrous strings on each side and cut to half a finger length pieces.

Add around a cup of water, cover and leave to boil. It should take around 10 to 15 mins.

Boil/pressure cook to 4 whistles the pigeon peas. Set aside.

When the beans feel cooked, add a spoonful of sambar powder, a blob of tamarind, cooked pigeon peas and salt to taste. Leave to boil until a soupy texture seeps in. This should take around 5 mins.

Heat ghee/oil in a pan. Add mustard seeds and as they pop, sambar chillies, a pinch of asafoetida and curry leaves.

Season the sambar with this tempering and garnish with grated coconut (optional).

Beans sambar will forever accompany ghee topped rice and papads.


Chitra said...

New to me. never ttried this way. will try soon.. thnx for sharing !

Pratnee said...

:) hope it turns out tasty:)

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