Beans Curry with Curry Powder. (Beans varutharacha curry)

I had blogged that paruppusili is a very famous curry that is served in mainly in Tambrahm weddings and

other funcions. This is an effort to mimic the same with the effort in making cut down by half.

This is definitely my go-to recipe when I have to cook for more than ten people, an easy way to

cook large quantities with no compromise in taste. I had made this too for my kids 3rd birthday for a party

of 40 people. I had used frozen beans since it saved my chopping time too. On a normal day I prefer using

fresh beans though for the taste. The main ingredient apart from the beans that imparts the taste to the curry is

the curry powder.

Recipe :

Ingredients -

For the Curry Powder :

1. Channa Dhal - 4 Tbsp.

2. Red Chillies - 2 or 3 (DEpends on your taste)

3. Sesame Seeds - 3 Tbsp.

4. Coriander Seeds or Dhaniya - 2 Tbsp.

5. Hing - 1 tsp.

For the Curry :

1. Oil - 2 Tbsp.

2. Beans - Finely Chopped - 4 Cups.

3. Salt - to taste.

Seasoning :

1. Mustard Seeds - 1 Tbsp.

2. Urad Dal - Split - 1 Tbsp.

3. Curry Leaves - 5-6

Preparation : Time Taken : 10 Mts.

1. Dry roast and grind all the ingredients under the Curry Powder. Make sure nice aroma comes when you fry and all the ingredients turn nice golden colour. Make sure the powder is coarse and not finely ground.

2. If using frozen, thaw it according to the package instructions.

Cooking Method :

1. Heat a pan and add the oil.

2. Add the mustard seeds and let it splutter, add the Urad Dal and the curry leaves.

3. Add the beans to this , cover it with the lid and cook on simmer till the beans is almost done.

This will take about 10 mts for the frozen one and 15 mts for the fresh beans.

4. Sprinkle water if required and mix it every 2-3 mts until done.

5. Add salt and the curry powder and mix it and cook it covered for another 5 mts.

Serve it hot with rice

Notes :

1. Beans can be replaced with Tindora and same procedure can be followed for making Tindora curry.