Beans ( huruli kayi) hasi kootu

 

Ingredients

Huruli kayi ( beans)—1/4 kg 

Togari belle (toor dhal)—3/4 cup

Kadale kayi bija(peanuts//ground nuts)—3 tablespoon 

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Salt—to taste 

Jaggery (Bella//gud)—small piece or 1 tablespoon 

Curry leaves (karibevu//kadipatta)—few

For masala 

Urad dhal (uddina belle)—2 tablespoon 

Jeera (jeerige//cumin powder)—1 tablespoon 

Kothambari bija ( coriander seeds// sabut dhania)—1 tablespoon 

Menthya kaalu (methi dana//fenugreek seeds)—1/4 teaspoon 

Black pepper corns (kaalu menasu)—-8 to 10

Oil or ghee- 1 teaspoon 

Green chillies (hasiru menasina kayi)—3

Tamarind (hunase hannu//imli)—small lemon sized 

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Fry uddina belle,jeerige,coriander seeds,menthya kaalu,adding oil on low medium flame till dhals turns brown.

Then add green chillies and tamarind and saute for few seconds.

Switch off the stove,add grated coconut and mix well together.

Let the mixture cool completely.

Grind the mixture to a smooth paste adding little water.

Keep it aside.

Method 

Wash and chop beans  into length wise pieces 

Wash togari belle and kadale kayi bija and boil together in a pressure cooker adding arisina for 3 whistles.

Cook beans in a thick bottomed pan or kadai adding sufficient water till soft. ( you can cook beans along with togari belle in cooker too )

When bean’s turns soft add in cooked togari belle and kadale kayi bija.

Mix well 

Add salt,jaggery,and ground masala,karibevu.

Mix  well together adding little water if needed to adjust the consistency of kootu.

Let it boil well.

Once done switch off the stove.

Now prepare for seasoning (oggarane)

Heat one tablespoon of ghee in a laddle,add in one teaspoon of mustard seeds (sasive) ,jeerige (jeera//cumin seeds) asafoetida (ingu.hing).

When it crackles pour over kootu and mix well.

Serve with hot rice.