South Indian Style Five Bean Curry
Ingredients
- 2 cups cooked mixed beans
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds / jeera
- ½ tsp fennel seeds / saunf / perumjeeragam
- ¼ tsp asafoetida / hing
- 1 sprig curry leaves
- 6 cloves garlic minced
- ½ inch ginger minced
- 3 green chillies finely chopped
- 2 large onion finely chopped
- ½ cup tomato puree
- ¼ tsp turmeric powder
- 2 tsp red chilly flakes
- 2 tsp sambar powder
- ½ tsp black pepper powder
- ¼ tsp fenugreek powder / vendhaya podi
- Salt to taste
- ¼ cup thin coconut milk
- 1 tsp lemon juice
- ¼ cup chopped coriander leaves
Instructions
- In a large pan or kadai, heat oil. Add mustard seeds and once it pops add cumin seeds, fennel seeds, asafoetida and fry till golden.
- Add the curry leaves, garlic, ginger, onion and fry till the onion starts getting golden.
- Add the tomato puree, turmeric powder, red chilly flakes, sambar powder, pepper powder and fenugreek powder. Cover and cook for 10 minutes stirring in between.
- Add 1 cup water, salt and cover and cook again for 10-12 minutes or till the gravy has thickened stirring in between.
- Add the beans, coconut milk, 1 cup water, adjust the salt and mix well. Cover and cook for another 10 minutes.
- Remove from heat and add the lemon juice and coriander leaves.
Notes
- Please adjust chillies according to your spice preference.
- You can add any beans of your choice.