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Main Course

Longbeans Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1/2 kg Long beans
2 cup Coconut — grated
1 tbsp Chilly powder
1/4 tbsp Coriander powder
Fenugreek powder A pinch (Uluva)
15 nos Small onions cut lengthwise (Kunjulli)
6 nos Green chillies
Tamarind — soaked in 1/2 cup of water (Puli)
Salt, to taste
1/4 tsp Turmeric powder
2 tbsp Coconut oil
1 tsp Mustard seeds
2 sprig Curry leaves

Preparation

Step 1
Heat up a pan or a kadai.
Step 2
Add coconut and fry, till they turn brown.
Step 3
Add chilly powder, coriander powder and fenugreek powder.
Step 4
Fry, till you get rid of the raw smell.
Step 5
Grind it into a fine paste.
Step 6
Cook beans in 1 cup of water along with salt and turmeric powder.
Step 7
Add tamarind juice.
Step 8
Add the ground coconut mixture, small onions and green chillies.
Step 9
Cook, till the desired consistency is reached.
Step 10
It should neither be too watery nor too thick.
Step 11
Heat the oil in a small pan.
Step 12
Let the mustard seeds crackle and curry leaves.
Step 13
Pour the above seasoning into the curry and Stir everything together thoroughly.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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