Wednesday, March 21, 2007

Chikkudukaya(broad Beans) koora and....

Tomato and bell pepper(capsicum) pachhadi (chutney or thovayal) is on today's menu with sambar and rice.

ChikkuduKaya koora


Chikkudukaya - cut into one inch pieces - 3 cups
Onion - 1 large minced
Tomato - i large minced
Garlic - 2 cloves crushed
Curry Leaves - 6
Green Chilli - 1 slit length wise
Mustard seeds - 1 tsp
Turmeric - pinch
Salt - to taste
Red Chilli powder - to taste
Oil - as needed

Boil the beans in salt water till they are tender and keep it aside
Heat oil in a pan. Add mustard seeds. Once they start spluttering, add curry leaves and green chilli. Add onions and saute for 3 minutes. Add turmeric and salt and saute for one more minute. Add the cooked beans and red chilli powder and saute for 4 minutes. Add tomatoes ,cover and cook for few minutes or till tomatoes start breaking apart.

Once water from tomatoes evaporates, remove from heat and serve with rice or roti

Bell Pepper and tomato chutney

Green Bell pepper - 1 julienned
Tomato - 1 julienned
Dried red chillies - 4 (adjust this to your spice level)
Peanuts - 1 Tbsp.
Senagapappu(chanadal) - 1 Tbsp.
Minappappu (Urad Dal)- 1 Tbsp.
Salt - As needed
Oil - As needed

For Popu:
Mustard Seeds - 1 tsp
Inguva(hing/asafoetida) - pinch
Curry Leaves - 4
Oil - 1 tbsp.

Heat oil in a pan. Add the red chillies. After 10 seconds take them out with a slotted spoon on to a plate. Add the peanuts, chanadal and urad dal. Once they turn into golden brown color, take them out. Add peppers to this oil and saute them till they are tender. Add the tomatoes, salt and cook them till tomatoes are wilted.
Remove from heat and let it cool.
Grind the pepper tomato mixture along with red chillies,peanuts,urad and chana dal into paste.

Heat oil in a small pan. Add mustard seeds, inguva and curry leaves. Once the mustard seeds start sputtering, remove from heat and add to the pachhadi.

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