A traditional South Indian stir-fry made with cluster beans, shallots, and spices.Goes well with rice.
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Clean the cluster beans and cut them into medium-sized pieces.
Boil the cluster beans pieces. when it starts boiling turn off the flame, then strain them.
Put the boiled cluster beans into a pressure cooker, add salt and turmeric powder.
Cook for 1 or 2 whistles.
Heat oil in a pan. When it becomes hot, add mustard seeds.
Once the mustard seeds pop, add dried chilly, garlic pieces, and shallot pieces.
Sauté until the mixture turns golden brown.
Lower the flame, then add chilly powder and curry leaves.
Add the cooked cluster beans and mix well.
Turn off the flame.
Ensure the cluster beans are not overcooked to maintain a slight crunch.
Adjust the amount of chilly powder to suit your spice preference.
How do I properly store leftover Cluster Beans Mezhukkupuratti?
To store leftover Cluster Beans Mezhukkupuratti, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to a month. Just make sure to reheat thoroughly before serving.
What can I substitute for cluster beans in this stir fry recipe?
If you can't find cluster beans, you can substitute them with green beans or snap peas. While the flavor and texture may differ slightly, these alternatives will still provide a delicious stir-fry experience.
Is Cluster Beans Mezhukkupuratti suitable for vegan diets?
Yes, Cluster Beans Mezhukkupuratti is completely vegan as it contains no animal products. It's a great option for those following a plant-based diet, packed with nutrients and flavor.
What dishes pair well with Cluster Beans Mezhukkupuratti?
Cluster Beans Mezhukkupuratti pairs wonderfully with steamed rice or roti. You can also serve it alongside a lentil dish like sambar or rasam for a complete South Indian meal.
What is the cooking process for making Cluster Beans Mezhukkupuratti?
To make Cluster Beans Mezhukkupuratti, start by cleaning and cutting the cluster beans into medium-sized pieces. Boil them briefly, then pressure cook with salt and turmeric. In a separate pan, heat oil, add mustard seeds, and sauté shallots, garlic, and spices before mixing in the cooked beans. Finish by sautéing everything together for a flavorful stir-fry.
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