I called her in the afternoon and asked what was the dinner plan, she said she was going to make this. I was really intrigued with the texture and the taste and I am sure my hubby dear remembered eating this at his grandma's place. This is so typically rustic Andhra, that it takes one a while to get used to the taste and feel. But am sure one you get to taste it again, you get hooked.
Those days it was mostly ground using the grinding stone, so you always know when to add which and the consistency of the ingredients. But with that stone no longer a part of our kitchen gadget, I feel we sorely miss it. The food processor or the mixer doesn't do much justice to those good old stones!
Ingredients Needed:
Cluster Beans - 100 gms
Fresh Black Eyed Beans - 100 gms
Coriander Powder - 1 tsp
Green Chilies - 4 -6 longs
Onions - 1 medium
Tomato - 1 medium
Garlic - 2 cloves
Turmeric powder a pinch
Fresh coconut - 2 tsp
Fresh/ Roasted Groundnut - handful
Salt to taste
Coriander leaves few
Oil - 2 tsp
Water - 1 cup
Method to prepare
First grind green chillies, onions, garlic, coriander leaves along with coriander powder roughly.
Then add the coconut and ground nuts and again run for a minute. It should not be a smooth but still not very coarse.
In a pan take water, add oil and the ground paste along with Black Eyed beans, chopped tomatoes, turmeric and salt. Bring this to boil.
Cook it under sim, till you get a thick consistency.
You will need to feel the chunky cluster beans with Alasanadallu in between, then its really awesome!
Another entry for My legume Love affair, hosted on my blog, an event started by Susan!
Check out my instant Paneer Cheese Rolls
that I made for Kids, which is my entry for this month's MEC event on Paneer!
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