39 BEANS GRAVY

Green Beans with Peas gravy


Green beans - 1 cup chopped into thin pieces( cooked )
Green Peas - 1/2 cup (cooked)
Cooked Toor dhal - 1/2 - 3/4 cup
Onion - 2 small
Tomato - 2 small chopped fine
Coconut - 3/4 cup
Garlic - 5
Red chillies - 5 ( depending on the spice)
Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tbsp
Coriander leaves - to garnish
Salt as needed
Oil - 3 tbsp

This is very different combination of gravy that goes well with any type of tiffin items like dosa/chapathi and also Neer Dosa. Can also be considered as a combo of sambar( arachivitta sambar) and kurma. My mom learnt this from one of our neighbour aunty many years back and from then on she used to make it often and serve it mainly with neer dosa. We loved that combo. The fresh ground masala used to give a very good taste. This recipe was one of the first that I noted down in my recipe book long back and now am posting it with a picture in my blog.


Heat a tsp of oil and add urad dhal, coriander seeds, red chillies, cumin seeds, very little of mustard seeds and few curry leaves one by one and fry till nice brown. Switch off flame and add the grated coconut. Suate in that heat itself and keep it aside.

Grind this to a coarse paste and then add 1 small onion and 3 garlic flakes and grind all together to a fine paste.

Heat the remaining oil in a pan and add mustard seeds, curry leaves. Wait for few seconds and add the remaining onion chopped fine. Fry till nice brown. Next add garlic lightly crushed and saute for a minute.Then add the chopped tomatoes and fry till they mashed and pulpy and water leaves out. Next add the ground paste and cook for 5 - 6 minutes. Finally add the cooked toor dhal, beans and peas along with salt needed and cook till raw smell leaves. Garnish with chopped coriander leaves.

As a variation can also add 1 carrot but not any other vegetable as the taste will completely change . This goes well with Neer dosa or any other dosa and/ or rotis/parathas.