Sunday, February 14, 2010

Pinto Beans Pulikkuzhambu


Ingredients:
  • Pinto beans – 200 g
  • Onion – 1 
  • Tomato – 1
  • Tamarind – 1 Lemon size
  • Garlic cloves – 10
  • Turmeric powder – ¼ Tea spoon
  • Red chili powder – ½ Table spoon 
  • Coriander powder - ½ Table spoon
  • Garam masala powder - ¼ Tea spoon
  • Fine coconut paste – 25 g
  • Oil – 2 Table spoon
  • Mustard seeds
  • Fenugreek seeds – ½ Tea spoon
  • Black gram seeds (skin removed) - ½ Tea spoon
  • Salt
  • Curry leaves
  • Coriander leaves
Method:
  • Soak pinto beans over night in water. Discard soaked water and rinse them well in fresh water.
  • Cook them with little salt and water. Keep it aside.
  • Chop onion and tomato.
  • Soak tamarind in 100 ml water and extract juice.
  • Heat oil in a vessel and add mustard seeds. When they pop up add black gram seeds, fenugreek seeds and slightly crushed garlic cloves. Sauté them well.
  • Add onion and a pinch of salt. Fry till onion is slightly brown.
  • Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder, coriander powder and garam masala powder. Mix and cook them well.
  • Now add cooked pinto beans with its water. Adjust salt and cook the mixture.
  • Add fine coconut paste and again cook for a minute with a slow flame.
  • Garnish with coriander leaves.
Note:
  • This pulikkuzhambu is an excellent side dish for hot plain rice during rainy days.

2 comments:

  1. I tried this curry and found it very tasty... Thanks for the receipe...

    ReplyDelete
  2. Hello Gowri
    Thanks for your comment.

    ReplyDelete