I don’t really know why I am so passionate about chutneys/pickles. I made this chutney with leftover cluster beans curry from the previous day. We usually eat the leftover curry as such the next day too, but sometimes I feel like turning it into a completely new thing (mostly chutneys).
Here is how I make a simple curry with cluster beans: (Sorry, I don’t have the picture of the curry).
- 2 or 3 cups of cluster beans, cut into small pieces with strings removed
- 1 tsp desiccated Coconut Powder
- ½ tsp Turmeric Powder
- ½ tsp dry red Chili Powder (adjust according to taste)
- 1 tsp Oil
- Some Curry Leaves
- ½ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
- ¼ tsp Black Gram (Minappappu, Urad Dal)
- 1 or 2 dry red Chilis
Pressure-cook the chopped beans until done.
Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds + Bengal Gram + Black Gram + red chili + curry leaves and fry for some time until the dals turn golden brown in color.
Add the beans to the pan and fry well. After 5 minutes, add turmeric powder + chili powder and stir well.
After 10 min add coconut powder and stir well until it turns brown. Then add salt to taste and keep the pan in low heat for little more time with lid on. This will remove the little raw taste of the beans that exists even after boiling them.
Switch off the stove and keep the pan without any lid. After 5 min the curry is ready to eat with a bowl of rice.
Here is how I turn this curry into chutney:
I add some extra ingredients to the curry (but no frying) to make it more spicy and yummy.
- 2 or 3 tsp red Chili Powder
- ½ tsp Asafetida (Inguva)
- ½ tsp Tamarind Pulp
That’s all! Just add all these to the curry and grind into a fine paste by adding little water. Enjoy with rice and dollop of ghee!!