Tuesday, 26 November 2013

Peg & Pig Kitchen - Mixed Beans Kootu

Good morning, Wednesday!
Recently, we bought about 200 grams of mixed beans; a mixture of dried peas, double beans, soya, white beans, green gram, peanuts, and several other beans. One of the most common dishes that we cook out of beans is the sambar - beans, eggplants, potatoes, onions, and garlic. This time around I made something different - the mixed beans kootu.
1 cup mixed beans (or more, if serving for a larger group)
2 onions roughly chopped
2 garlic cloves peeled
2 small sized snake gourds
1 tblspns sambar powder
1 tspn chilli powder (mostly for color)
1/4 cup tamarind juice
1 tsp gasagase/khus khus/poppy seeds
1 tsp fried gram
1/4 cup freshly grated coconut
Cooking oil
a pinch of hing
1 tsp mustard seeds
handful curry leaves and coriander leaves
salt (I use rock salt)
Soak the mixed beans overnight, and drain the water in the morning. In a pressure cooker, add the soaked beans, chopped snake gourds, and one onion. Let the cooker whistle for 3-4 times or till the beans have cooked. In a mixer, grind onion, garlic, coconut, sambar powder, chilli powder, tamarind juice, salt, fried gram, and khus khus. If required, add water and grind to fine paste.
Add the paste to the cooker, mix all ingredients well. After the kootu has boiled well, heat oil in a seasoning-spoon, add hing, mustard seeds, and curry leaves. Add this seasoning to the kootu. Before removing kootu from heat, add fresh coriander leaves. Serve with rice, Indian breads, dosa, idli, poori, or ragi balls.


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