Ingredients Jump to Instructions ↓

  1. 1/2 kilograms Beans

  2. 1/2 teaspoon Turmeric

  3. Salt; to taste -For Usili--

  4. 1 cup Toor dal; (cleaned and soaked for 1/2 hour)

  5. 3 Red chiles

  6. 4 Green chiles

  7. Sprig curry leaves; (a few)

  8. 1/4 teaspoon Asafoetida

  9. 1 tablespoon Coconut oil -For Seasoning--

  10. 1 teaspoon Black mustard seeds

  11. 1 teaspoon Black gram dal

  12. 2 Red chiles; broken

  13. 1 tablespoon Coconut oil

Instructions Jump to Ingredients ↑

  1. Heat oil and mustard seeds, black gram dal and red chilies. When brown, add beans (cut into ½ cm. pieces), salt and turmeric. Cook till done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chilies, red chilies, curry leaves and asafoetida. Heat one tablespoon oil and add ground paste. Cook on a low fire till dry. Break up the dal with a fork and add the cooked vegetables. Cook on a low fire till dry. Serve hot. You can substitute cabbage for the beans. From: Southern Delights (Recipes To Remember from Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary on Feb 17, 1998


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