A tangy and slightly spicy curry, packed with a ton of flavors from the coconut and chilies and the long beans and Indian yellow cucumber, this Cucumber long bean Pulisseri / kodakkanam is a quick side to make to go with rice, mudda, cabbage pathrode, pathrode, sevai etc.
INGREDIENTS:
Cucumber chopped - 1 cup
Long beans - 5 to 6
Grated coconut - 1/2 cup
Green chili - 4
Turmeric powder - 1/2 tsp
Curd - 1/4 to 1/2 cup
Coconut oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad dal - 1/2 tsp
Methi seeds - 1/4 tsp
Red chili - 1
Curry leaves
METHOD:
1. Cook the cucumber and long beans in water with the turmeric powder and salt.
2. Grind the coconut and green chilies to a very fine paste with a little water.
3. Once the cucumber and long beans are cooked, add the coconut paste to it and bring it to a boil.
4. Meanwhile, beat the yogurt well and keep it ready. Once the coconut - cucumber mixture comes to a boil, reduce the heat and add the yogurt to this, stirring constantly.
5. Cook till steam comes from the pan and don't let the curry come to a boil or else the yogurt will separate. Switch off the heat.
6. In another pan, heat the coconut oil and add the mustard seeds to it. Once the mustard seeds splutter, add urad dal, methi seeds, red chili and curry leaves. Switch off heat and pour this over the curry. Close the pan with a lid, to let the curry absorb the flavors from the tempering.
7. Mix well before serving and serve with hot rice/ pathrode/ cabbage pathrode/ mudde/ sevai.
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