Sambar! That one word is enough to have us running to the table. Today’s sambar is made with Snake Beans, also called Long Beans. It has a base of onion, carrot and potato. I have broken one of Meenakshi Ammal’s cardinal rules – only one vegetable per sambar – but I’ve kept the onion, carrot and potato to small amounts. I don’t think she will mind.
This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.
It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..
Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.
The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.
This kootu recipe is one that can be made with cluster beans alone or with added cooked bean seeds or whole cooked chickpeas. It is easy and quite versatile. I love the taste of cluster beans with their gentle bitterness, and make it most often with them alone.
Sambar vadams can be used in this dish, but they are difficult to find here. Add them if you wish.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Inspired by something I saw on Bon Appetit, these beans are a perfect heatwave-conditions Summertime snack. Salty and crispy, they would go well with a beer about mid afternoon, if only I drank beer. The green beans are shrivelled and browned into delicious tenderness in a chilli flavoured oil, then tossed with crispy fried capers, garlic and ginger, and some chilli flakes.
There is a wide variety of vegetables that can be used in kootu dishes, and today we use a standard recipe with green or runner beans. Of course, it is delicious. It is the same as Brinjal Kootu but uses green beans. It is a variation suggested by Meenakshi Ammal in Vol 1 of Cook and See.
Fancy something spicy, green and delicious? This is just the thing if you are feeling a bit jaded and under nourished. Ladle your bowl full of steaming rice and top with this coconut sauced Thai style Green Bean Curry, and enjoy your day.
Green beans are such a gorgeous vegetable, and one that we don’t use enough. We are working to remedy that! A quick and gorgeous curry in the Thai Style.
Our original recipe used only Green Beans, and feel free to do that. I love the crunchy addition of the baby sweetcorn; it adds a colour and flavour contrast. We have also made it with bok choy and green beans – that also works very well. In today’s version coconut milk is added.
This recipe is a variation on one from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.
Green Beans are versatile and delicious. They are common in many parts of the world, so common in fact that we take them for granted. The humble green bean is always there, forming part of our meals without hogging the lime light and without us paying too much attention to them.
But I have some recipes that will change that view. This recipe is Italian, a simple dish but delicious in that the flavours of the beans shine against the tomatoes. It is rustic, a farm dish indeed, but worthy of any table.
Similar dishes include Salty Fried Beans, Green Beans Braised in Tomatoes and Olive Oil, Gujarati Green Beans, Green Beans with Freekeh, Green Beans with Lentil Crumble, and Italian Flat Beans with Blue Cheese.
This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.
But you can also make this dish at any time – don’t keep it only for a festival dish. The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Another lovely South Indian soup from the Cook and See series of books. Vol 4 of these books is by Priya Ramkumar, Meenakshi Ammal’s granddaughter. It is simpler than the other volumes, introducing recipes of the early 2000’s rather than the traditional fare of the 1950’s. I love the soups, as simple and easy as they are. Today’s is Vegetable Soup – vegetables are cooked till tender then coarsely mashed before being served with some cream swirled through.
Indian soups are usually served like a drink rather than a thick soup and they are consumed when it’s cold as a warming drink to warm the hands as well as the body. They tend to be packed with vegetables to give you a hearty health boost when the cold weather hits.