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Recipes
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Veggies - Dry |
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Here is
the recipe for a quick, easy and healthy preparation of
spinach and red chori/beans and grated coconut - a Kerala specialty.
This dish can actually be prepared with a combination of any
variety of leafy vegetable with any variety of beans. But the
best combination, in my opinion, is red spinach or swiss chard
with red beans or red chori. It goes well with
rice or kanji.
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Spinach Red Bean Dry - made with Swiss Chard & Red Chori
(Cheera Payar Thoran) |
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Swiss
Chard with red stems - chopped |
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Indian Red Chori Beans |
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Ingredients : |
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Swiss Chard
/red Spinach |
1 large bunch
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Dried
Red Chilies |
2 nos |
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Red chori
beans |
1 cup |
Curry leaves |
1 sprig |
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Green
chillies |
3 nos
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Mustard
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1 tsp |
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Turmeric
Powder |
¼ tsp |
Rice or urad
daal |
1 tbsp |
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Cumin(jeera) powder |
1/2 tsp |
Salt |
to taste |
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Peppercorns |
3 nos |
Oil |
1 tbsp |
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Garlic |
1 clove |
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Grated
Coconut |
1/2 cup |
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Preparation : |
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Soack 1 Cup of red chori beans
overnight.
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Cook the beans in a pressure
cooker till half done.
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Chop the spinach and green chilies
finely.
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Crush jeera seeds, garlic and peppercorns
using a mortar and pestle.
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Make a coconut mix
by mixing grated coconut, the crushed mixture and
turmeric and keep aside.
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Heat oil in a pan and add mustard seeds.
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After the mustard seeds pop, add dried red
chillies, rice or urad dal (taste differs for both) and curry leaves.
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When the rice
puffs up or the urad daal turns light brown, add chopped spinach
and green chilies and mix well. Cook for a minute till the
spinach has wilted.
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Add the half-cooked red chori
beans.
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Stir in
the coconut mix and cook on low heat for 4 to 5 mins or till the
beans is cooked (NOT overcooked) but still a little crunchy.
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Serve hot with rice
or kanji.
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Note : |
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