Friday, 23 August 2013

Beans thoran and Mooru kachiyathu

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I decided that this year was going to be the year I learn how to make all those sadya dishes that I see around all the blogs and draft it here..maybe I'll have them all documented in time for onam and make a feast. That's highly unlikely, but its nice to think I may do it.

A friend of ours was relocating to India (a while back) and we decided to do a session at ours before she left. The husband decided to cook crab and for the two of us in the gang (yes me and this other friend) who didn't eat crab, I made beef fry. I actually suck at making mallu food which is why I rarely make them when I have people over. Even something as simple as a moru kachiyathu I can ruin, leave alone avial and such. But with crab masala as a main dish, I had no choice but to do a mallu centred meal. It was an elaborate two day expedition and the final outcome..was just about average I would say. Not even close to what my mother-in-law in Kottayam makes (on a regular basis).

The reason I'm posting two really simple recipes here is because each time I need to make these, I have to open recipe books and blogs and do searches and stuff. This way, I can just fall back on my blog and not waste time. That said, I still do end up searching for different versions of the same and pinterest-ing for photography inspiration. Do the same preparation with kale, Brussels sprout, asparagus etc. 

Beans thoran (beans sauteed with a spicy coconut mix)
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Grated coconut- 1/2 cup
Cumin seeds- 1/2 tsp
Turmeric powder- 1/4 tsp
Green chilli- 2, slit
Small onions- 2 to 3, roughly chopped
Garlic- 2 cloves, optional
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Curry leaves- 2 sprigs
Dried red chilli- 2
Green beans- 250 gms, finely chopped
Salt- to taste
Water- 1 tbsp

Into a grinder throw in the grated coconut, cumin seeds, turmeric powder, green chilli, small onions and garlic. Pulse once or twice, just to mix it well and don't grind to a paste. Keep aside.
Heat oil in a heave bottomed pan and splutter mustard seeds.
Throw in curry leaves and dried red chilli and saute till they turn slightly crisp.
Add to it the coconut mix and saute for about 2 to 3 minutes, just to get rid of the rawness.
Finally, add the beans, salt and water, mix tem all together, close with a tight lid and cook on medium-low heat for about 7 to 10 minutes. I like it a bit crunchy, so i don't cook it longer than that. But feel free to do so.
Turn off the heat and leave the pan closed till ready to use.
Serve with rice and mooru kachiyathu.

Moru kachiyathu (spiced buttermilk) Recipe adapted from here
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Mustard seeds- 1/4 tsp
Fenugreek seeds- a pinch
Curry leaves- a sprig
Dried red chilli- 1
Small onions- 2 to 3, roughly chopped
Ginger- 1 tsp, peeled and grated
Green chilli- 1, slit
Turmeric powder- 1/4 tsp
Salt- to taste
Oil- 1 tbsp

Whisk together the buttermilk with salt. Keep aside.
Heat oil in a kadai and splutter mustard seeds followed by fenugreek seeds.
Add all the remaining ingredients except buttermilk and sauté till the onions turn light brown.
Pour in the buttermilk, and on medium heat keep stirring till you see steam coming through the spatula. If you are not careful, the mix can curdle.
Serve hot.

Notes: If using yoghurt, dilute it with water to make a loose mix.

9 comments:

Sapana Behl said...

Yummy recipe and nice presentation!

Veena Theagarajan said...

flavourful thoran

Manju @ Manjus Eating Delights said...

hehe, i'm totally with you on your first para there....i dont think i'll ever have a 'Onam sadhya' recipe collection on my blog anytime soon...though I make most of these dishes very often at home. Loved the pics.
Oh btw...saw ur ad, really well done Nisha.

Rafeeda AR said...

Just like u, I'm also quite good at screwing up any curry dat goes with rice, despite mom being around, I still get it wrong... :( love choru with both the above...yum...

Shruti said...

Never made this one before but would love to try it for sure! Healthy post...

Now onwards follow me @ http://cookingwithsj.com

Asha Shivakumar said...

Simplicity is the best. Can never go wrong with this combo, I'm a big sucker for south indian food and love this one.

J said...

Hi, I just saw the finish quantum ad on tv and had to say good job, Nisha!

Not difficult for a Malu to recreate flavours of home, is it?

Shruti said...

Don't miss to participate in 3rd blog-anniversary event with a giveaway @ http://cookingwithsj.com/ongoing-event/sweet-celebration :)

Reflections said...

I too make the payar thoran with the same ingredients except I dont grind the masala at all...just add everything with the thoran mix and steam. & season it in the end.

Beautiful pics as always:-)).