Here is another Poritha Kootu to add to our list of about a dozen recipes. It is a delicious way to serve a range of vegetables (or make it without vegetables), with the health benefits of lentils as well. A Vegetarians dream!
Today I am using Green Beans and Italian Flat Beans – they are readily available here and quite delicious. They make an excellent kootu.
I find mung is one of my favourite dals, one that nourishes and makes me feel relaxed and comfortable. I tend to use split, hulled (yellow) mung in Summer and whole or split, unhulled (green) mung in Winter, in various dishes.
Similar dishes include Poritha Kootu with Snake Gourd, Ridge Gourd Masiyal, and Eggplant Kothsu.
Browse all of our Poritha Kootu recipes and all of our Green Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Poritha Kootu with Beans”
Equally good hot or cold, this Green Bean Salad is sure to become a favourite. Simple and easy (very much my kind of food), the beans are steamed and then mixed with mint, garlic and lemon. Take it straight to the table for an instant salad, entree/starter or snack. With some crusty bread, it can even become a light lunch.
Similar dishes include Green Beans with Tomatoes, Green Beans with Freekeh, Walnuts and Tahini, Glorious Five Bean Salad, and Green Bean and Carrot Poriyal.
Browse all of our Green Bean dishes and all of our Italian recipes. Our Salads are here. Or explore our Early Summer dishes.
Continue reading “Green Bean Salad | Insalata di Fagiolini”
Another in our Kootu series is made with cluster beans, and jaggery is added which counterbalances the slight bitterness of the beans and compliments the tamarind very well. It is slightly sweet-sour.
Most Kootus are made from vegetables, coconut and a mix of spices. Sometimes lentils or a dal is added to thicken the kootu. Generally kootus are made with vegetables that are locally available.
The recipe is another of Meenakshi Ammal‘s from her cook books Cook and See. She says that this same Kootu can be made with green beans, sabre beans, eggplant, plantain, plantain flower and chow chow.
Similar dishes include Pumpkin Milk Kootu, Cluster Bean Kootu, Brinjal Kootu and Mango Kootu.
Browse all of our Kootu recipes and all of our Cluster Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
Continue reading “Cluster Beans Jaggery Kootu”
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.
Similar recipes include Okra Sambar, Drumstick Sambar, and Green Tomato Sambar.
Browse all of our Sambar recipes and all of our Snake Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
Continue reading “Snake Bean Sambar”
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..
Similar dishes include Buckwheat and Broccolini Salad, Broccoli with Orange-Verjuice-Butter Sauce, Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.
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.
Continue reading “Broccolini and Edamame Salad with Curry Leaves and Coconut”
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.
Similar recipes include Kerala Aviyal, Pulissery, and Pineapple Pulissery.
Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce”
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.
Similar recipes include Tamarind Suran and Arbi, Cluster Bean Jaggery Kootu, Thani Kootu, Cluster Bean Dal Kootu, Sambar, and Mango Kootu.
Browse all of our Kootu recipes and all of our Cluster Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “Cluster Beans Kootu”
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.
Similar recipes include Deep Fried Potato and Carrot Strings, Crispy, Spicy Fried Okra, and Pan Fried Broad Beans with Chilli, Lime and Salt.
Browse all of our Green Bean dishes and all of our Snacks. Or explore our Mid Summer dishes.
Continue reading “Salty Fried Beans with Chilli, Ginger, Garlic and Capers”
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.
Similar recipes include Cluster Bean Kootu, Okra Tamarind Kootu, Elephant Yam Masiyal with Lime Juice, Brinjal Asadu, Cluster Bean Dal Kootu, and Ridged Gourd Dal.
Browse all of our Kootu recipes and all of our Green Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Green Bean Kootu”
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.
Similar recipes include Green Bean Kootu, Green Beans with Freekeh, Walnuts and Tahini, Avial, Lemak Style Vegetables, and Thai Eggplants with Sesame and Soy.
You might also like our Bean recipes, and SE Asian recipes. Our specifically Thai recipes are here. Check out our easy Early Spring recipes too.
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.
Continue reading “Thai Style Green Beans and Baby Sweetcorn in Coconut Sauce”