The Coconut Chutney: We serve this traditional south Indian dip with dosas and idlis.
This bowl of sauce is a powerhouse of some of the most unique flavors. It's a blend of coconut, coriander, salt, ginger, chilis and a fistful of seasoning. Given that dosas and idlis are pleasant in flavor, coconut chutney complements it with just the right amount of zing!
Visit us for a hearty south-Indian meal :) -
CLUSTER BEANS AND BESAN CURRY
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—-cut the cluster beans into small pieces and cook them until they are soft. You can use pressure cooker or micromave them for 7-8 minutes. —-Heat a pan and add some oil for tadka. Add mustard seeds, urad dal, channa dal, hing and red dry chilli. Fry the tadka. —-Add chopped onions and fry them for 5-7 minutes. Add salt, a pinch of turmeric.
—-Now, add little ginger garlic paste. Saute it and allow it to fry for a minute. —-Add the boiled cluster beans and let fry for 5-7 minute. Add chilli powder and mix.
—-Add besan and saute it. Just sprinkle water on top mix and let cook for 5 minutes. Cover with a lid and stir in between. —- Once the besan is cooked and the besan colour changes, it is ready. —- Serve hot with rice or roti.