BEANS PORI KULAMBU

Beans pori kulambu is a mild, not so spicy, side dish made with beans. It goes well with, almost all kinds of breakfast, like idlis, dosas, idiyappam, aapam, chapathi, poori and paratha. It can also be had with rice.

Since it can be had for breakfast and lunch, I mostly make this on my lazy days. Sometimes, when I don’t feel like cooking, but still want to have something delicious, this is the one recipe that I usually make.

ABOUT THE RECIPE:

There are different ways to make pori kulambu. This is my style of making it. This is the recipe from my Grandmother. We make this recipe, quite often in our home.

This is an easy recipe, and can be made within 15 – 20 minutes. It reheats well. Thus it can be stored in the refrigerator, and can be reheated when needed.

INGREDIENTS :

• BEANS – 250 GMS
• TOMATO – 2 NOS
• CHILLY POWDER – 1 TBSP
• SALT – AS REQUIRED

FOR THE PASTE:

• COCONUT(GRATED OR CHOPPED) – 1/4 CUP
• CASHEW – 5 NOS

FOR TAMPERING:

• ONION – 1 NO(SMALL SIZE)
• FENNEL SEEDS – 1 TSP
• OIL – 1 TBSP

HOW TO MAKE BEANS PORI KULAMBU:

• In a cooking pot, add beans, tomatoes, chilly powder and salt.

• Add 2 cups of water, and mix everything.

• On a medium-high, boil it for 10 minutes, until the beans cooks through.

• Meanwhile, grind coconut and cashews into fine paste.

• Once the beans are cooked, add the coconut-cashew paste to the cooking pot.

• Mix it, and let it cook for 5 minutes.

• In a tadka pan, heat the oil and add the diced onions, and fry it until it turns brown.

• Then add the fennel seeds, and let it fry in the oil.

• Pour it onto the kulambu, and turn off the flame.

YUMMY AND DELICIOUS BEANS PORI KULAMBU IS READY.

SERVE IT WITH YOUR FAVORITE BREAKFAST, OR EVEN RICE.

THIS TIME, I HAD BEANS PORI KULAMBU FOR MY BREAKFAST AND LUNCH.

FOR BREAKFAST, I HAD IDIYAPPAM AND BEANS PORI KULAMBU.

FOR LUNCH, I HAD BEANS PORI KULAMBU RICE PAIRED WITH MASALA EGG FRY AND MASALA POTATO CHIPS.

VARIATIONS:

• The spiciness can be adjusted according to our taste.
• Adding tomatoes is optional. It still tastes good without the tomatoes.

PRO TIPS:

• Use fresh coconut or frozen grated coconut. Do not use dessicated coconut. The dessicated coconut has coconut oil flavour to it, which spoils the taste.
• Onions have to be fried to golden brown. Fried onions gives the essential flavour for this recipe.

NOTE:

Since it has coconut in it, it can’t be kept at room temperature for more than 4 hours. It can be kept in the refrigerator after 4 hours, and can be reheated when needed.

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BEANS PORI KULAMBU

Recipe by foodpassion1513Course: Breakfast sidedish, side dish, Veg Kulambu, Veg side dish, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150

kcal

Beans pori kulambu is a mild, not so spicy, side dish made with beans. It goes well with, almost all kinds of breakfast, like idlis, dosas, idiyappam, aapam, chapathi, poori and paratha. It can also be had with rice.
Since it can be had for breakfast and lunch, I mostly make this on my lazy days. Sometimes, when I don’t feel like cooking, but still want to have something delicious, this is the one recipe that I usually make.

Ingredients

• BEANS – 250 GMS

• TOMATO – 2 NOS

• CHILLY POWDER – 1 TBSP

• SALT – AS REQUIRED

• FOR THE PASTE:

• COCONUT(GRATED OR CHOPPED) – 1/4 CUP

• CASHEW – 5 NOS

• FOR TAMPERING:

• ONION – 1 NO(SMALL SIZE)

• FENNEL SEEDS – 1 TSP

• OIL – 1 TBSP

Directions

• In a cooking pot, add beans, tomatoes, chilly powder and salt.
• Add 2 cups of water, and mix everything.
• On a medium-high, boil it for 10 minutes, until the beans cooks through.
• Meanwhile, grind coconut and cashews into fine paste.
• Once the beans are cooked, add the coconut-cashew paste to the cooking pot.
• Mix it, and let it cook for 5 minutes.
• In a tadka pan, heat the oil and add the diced onions, and fry it until it turns brown.
• Then add the fennel seeds, and let it fry in the oil.
• Pour it onto the kulambu, and turn off the flame.
• YUMMY AND DELICIOUS BEANS PORI KULAMBU IS READY.

Notes

• VARIATIONS:
  The spiciness can be adjusted according to our taste.
  Adding tomatoes is optional. It still tastes good without the tomatoes.
  
• PRO TIPS:
  Use fresh coconut or frozen grated coconut. Do not use dessicated coconut. The dessicated coconut has coconut oil flavour to it, which spoils the taste.
  Onions have to be fried to golden brown. Fried onions gives the essential flavour for this recipe.
  
• NOTE:
  Since it has coconut in it, it can’t be kept at room temperature for more than 4 hours. It can be kept in the refrigerator after 4 hours, and can be reheated when needed.