• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Channa and Spring Beans Pooli kootu

250 g – Kabuli Channa
250 g – Spring Beans
25 g – Tamarind (extract into juice)
20 g – Channa dal
20 g – Urad dal
10g – Coriander seeds
1 small cup – coconut
7-10 – dry chilli
1 1/2 tsp – Sambar powder, to blend
3 tsp – Oil
1 1/2 tsp – Mustard seeds
Curry Leaves
1 tsp – Rice Flour
Hing, as per taste
Salt, as per taste
Jaggery, a pinch
Directions
Soak Channa overnight and pressure cook with little salt.
You can drain the water and use it later when making gravy.
Steam the beans and keep it aside.
In a pan add a table spoon of oil and fry the channa dal, urad dal, coriander seeds, and the chilli until golden brown.
In blender add the above fried items, rice flour, and the coconut and make it into a paste.
Now in a pan add the channa, spring beans and add the tamarind juice and a little sambar powder and make it come to a good boil and add salt and jagerry to it.
Add the paste we made earlier and allow to boil.
Put remaining oil and mustard seeds and temper with the curry leaves