BM # 57Week :1 , Day: 1
Theme: Curries and Side Dishes
October begins and with this we begin with our regular three day marathons. September is a busy month with Mega Marathon running for the complete month. This time we had Buffet on the Table and it sure was one of the most interesting marathons, leaving us with many bookmarks. At the same time, I have some posts which could not be published during September,..well I would have gladly published , but this time we had a clause of max 4 posts a day ! I have plenty of drafts, and I am so happy that Valli decided to announce themes which helped us to post the unpublished posts.
So for Day 1 I have a Masala Beans Poriyal, which was a part of the Tamil Spread I served for Buffet on the Table.
Poriyal is a Tamil word used for a dry saute vegetable. This is a side dish along with Sambar ,Rasam and rice. Poriyals could be classified under comfort food. These are light and quick to prepare. A tempering of mustard seeds and some lentils is a must .Curry leaves naturally are a must in South Indian Cuisine.
There are many variations with Poriyal and the most common ones are with Potato, Mix vegetable and Beans. For the Tamil Spread I made two Poriyals, since it was a spread. Both the Poriyals are very different from each other. For the beans Poriyal, I made a spice powder, which made the dish absolutely exotic. I am sure I can put it under my party menu. Everyone simply loved this Poriyal.
Masala Beans PoriyalServes 4 - 6
Recipe Source : Chandra Padmnabham
2 tsp oil
3 tbsp split Bengal gram
1 tbsp black gram
2 tbsp coriander seeds
4 dried red chilly
1/ 2 tsp asafoetida
4 tbsp fresh coconut
A marble sized tamarind ball, without seeds or strings
1-2 tsp salt
500 gms French beans, trimmed and chopped fine
Salt to taste
1 tbsp oil
1 tsp mustard seeds
1 tsp black gram
1 tsp Bengal gram
1-2 tsp asafoetida
1 tsp cumin seeds
1 dried red chilly, halved
1 sprig curry leaves
Heat oil for spice paste in a frying pan.
Add all the ingredients under spice paste, except coconut, tamarind and salt.
Fry over low. Heat, tossing gently, till the daals turn golden and the spices lend a wonderful aroma.
Add coconut, tamarind and salt.
Grind to a thick , fine consistency, adding 1-2 tbsp water.
Place beans in the same pan with salt and 1 cup water.
Cover and cook for 5-6 minutes or till the beans are tender and have absorbed all the water.
Remove beans from the pan and keep aside.
Heat oil for tempering.
Add all tempering ingredients in the order mentioned.
Mix in the spice paste and fry over low heat for 5-6 minutes.
The mix should be dry and crisp.
Add the beans and cook for 2-3 minutes or till well blended.