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Green Beans Kootu Yum
Green Beans Kootu
Course side dish
Cuisine south indian
Prep Time
20 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
  • 1 cup Green Beans – chopped into 1″ long pieces
  • 1 cup Toor dal
  • 1 Onion – medium, thinly sliced
  • 2 Tomato – medium, finely chopped
  • 2 Chilies Green – slit (optional)
  • 1 tbsp Tamarind paste
  • ½ tsp Turmeric
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • 8 ~ 10 Curry leaves
  • 1 Red chili Dry – broken
  • 2 tbsps Cilantro – finely chopped
  • to taste Salt
For the Masala*:
  • 1 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 3 ~ 4 chilies Dry red
  • ½ tsp Peppercorns
  • 2 tsps Chana dal
  • 2 tsp Urad dal
  • 2 tbsp Coconut
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Green Beans – chopped into 1″ long pieces
  • 1 cup Toor dal
  • 1 Onion – medium, thinly sliced
  • 2 Tomato – medium, finely chopped
  • 2 Chilies Green – slit (optional)
  • 1 tbsp Tamarind paste
  • ½ tsp Turmeric
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • 8 ~ 10 Curry leaves
  • 1 Red chili Dry – broken
  • 2 tbsps Cilantro – finely chopped
  • to taste Salt
For the Masala*:
  • 1 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 3 ~ 4 chilies Dry red
  • ½ tsp Peppercorns
  • 2 tsps Chana dal
  • 2 tsp Urad dal
  • 2 tbsp Coconut
Green Beans Kootu
Instructions
  1. Make the Masala: Heat 1tsp ghee in a pan, add all the ingredients for the masala, except for the grated coconut, fry on medium-low flame until fragrant and the seeds are lightly browned. Remove them into a small bowl, let cool. Grind along with the coconut into a smooth paste adding just enough water.
  2. Cook the dal along with the chopped green beans until tender. 5~6 whistles in my pressure cooker does the trick.
  3. Heat 1tbsp oil in a sauce pan, add mustard, cumin seeds and dry red chili; once the seeds start to splutter, add the curry leaves and onions. Cook until the onions are lightly browned around the edges.
  4. Add the chopped tomatoes and tamarind. Cover and cook until the tomatoes turn mushy.
  5. Add the cooked dal and the ground paste along with enough salt. Mix well and if the mixture looks too thick, add a little bit of water. Cook for 4~5 minutes for the flavors to mingle. Garnish with chopped cilantro. Serve with steamed rice and some fried papads or chips.
Recipe Notes

* Homemade or store-bought sambar masala is a quick and easy substitute to below masala.

Linking this to Valli’s Cooking from Cookbook Challenge: August — Week 1.

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