When I came across this dish for the first time,I was really intrigued by the name of this dish.This curry is prepared in rural districts in Tamilnadu during temple festivals.Here is the recipe
INGREDIENTS TO GRIND
Par boiled rice- 1 tbsp
Peppercorns- 1 tsp
Cumin seeds- 1 tsp
Red chillies- 5-6 nos
Onion- 1 no
Coconut gratings- 1/2 cup
OTHER INGREDIENTS
Broad beans- 450 grams
Mustard- 1 tsp
Oil- 1 tbsp
Salt to taste, turmeric powder-1/4 tsp
Curry leaves-1 sprig
METHOD-
Dry roast all the ingredients cited in the to (grind column) along with raw onion and coconut gratings and keep it aside. Wash and chop broad beans finely.In a pan add oil,mustard seeds when it starts to splutter,add boiled broad beans over it,add salt and turmeric powder and ground ingredients and saute for a while and switch off.
INGREDIENTS TO GRIND
Par boiled rice- 1 tbsp
Peppercorns- 1 tsp
Cumin seeds- 1 tsp
Red chillies- 5-6 nos
Onion- 1 no
Coconut gratings- 1/2 cup
OTHER INGREDIENTS
Broad beans- 450 grams
Mustard- 1 tsp
Oil- 1 tbsp
Salt to taste, turmeric powder-1/4 tsp
Curry leaves-1 sprig
METHOD-
Dry roast all the ingredients cited in the to (grind column) along with raw onion and coconut gratings and keep it aside. Wash and chop broad beans finely.In a pan add oil,mustard seeds when it starts to splutter,add boiled broad beans over it,add salt and turmeric powder and ground ingredients and saute for a while and switch off.
