Cluster beans curry is a simple and healthy South Indian curry. It is an easy curry with sweet and sour taste. You may serve it with rice or chapati.
Ingredients
1/2 lb Cluster beans/Goru chikkudu kaya/Guvar
1 tsp tamarind paste
2-3 tsp of jaggery or a tiny amount of stevia
1 tsp besan/gram flour/chickea flour
1/4 tsp turmeric powder
salt to taste
For tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
4-5 red chilies
a pinch of hing
a few curry leaves
1/2 lb Cluster beans/Goru chikkudu kaya/Guvar
1 tsp tamarind paste
2-3 tsp of jaggery or a tiny amount of stevia
1 tsp besan/gram flour/chickea flour
1/4 tsp turmeric powder
salt to taste
For tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
4-5 red chilies
a pinch of hing
a few curry leaves
Preparation
Wash the beans and cut them into small pieces.
Cook them in the pressure cooker until they are soft. Don't let them get mushy. Keep the cooked beans aside.
Wash the beans and cut them into small pieces.
Cook them in the pressure cooker until they are soft. Don't let them get mushy. Keep the cooked beans aside.
Procedure
Place a thick bottom pan on medium heat with 2 tbsp of oil in it. When the oil is hot add chana dal followed by urad dal, mustard, and cumin seeds. Fry them until they are just changing color. Then add red chilies by cutting them into small pieces. Keep stirring. Add hing/asafoetida and curry leaves. Then add cooked beans. Stir it once. To this add salt, turmeric powder, tamarind paste. For sweetness add your choice of jaggery, brown sugar or stevia. Stir it well. Cover it and cook on low flame for 4-5 minutes. The cluster beans are going to cook with tamarind and jaggery. After 5 minutes if you still have more moisture in the curry, sprinkle 1 or 2 tsp of besan/gram flour. The besan will take away the extra moisture. Stir it well and switch off the flame. Serve hot or warm with rice or chapati. Enjoy!! Don't forget to give me your feedback.
Please feel free to write your comments and suggestions below.
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Place a thick bottom pan on medium heat with 2 tbsp of oil in it. When the oil is hot add chana dal followed by urad dal, mustard, and cumin seeds. Fry them until they are just changing color. Then add red chilies by cutting them into small pieces. Keep stirring. Add hing/asafoetida and curry leaves. Then add cooked beans. Stir it once. To this add salt, turmeric powder, tamarind paste. For sweetness add your choice of jaggery, brown sugar or stevia. Stir it well. Cover it and cook on low flame for 4-5 minutes. The cluster beans are going to cook with tamarind and jaggery. After 5 minutes if you still have more moisture in the curry, sprinkle 1 or 2 tsp of besan/gram flour. The besan will take away the extra moisture. Stir it well and switch off the flame. Serve hot or warm with rice or chapati. Enjoy!! Don't forget to give me your feedback.
Please feel free to write your comments and suggestions below.
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