This is one of the traditional recipes which goes well when there is something like sambar, rasam, or pulusulu. Making koora podi or curry powder well in advance makes it very easy and convenient to prepare this variety. This is the way I make it.
Add 1 ½ tbsp. of oil and temper with one red chilli, chana dal, urad dal, mustard seeds, jeera and curry leaves. Once seasoning is fried, add cut onion pieces. Fry onions for about 3-5 minutes.
Add washed and cut beans.
Add salt , turmeric and stir. Cook for about 20 minutes on low to medium heat until beans are soft.
Add chilli powder and stir.
Sprinkle 2 tbsp to 4 tbsp of curry powder/koora podi and stir.
Beans curry is ready!
Beans – approximately ½ kg
Onions – 1
Turmeric – ½ tsp
Chilli powder – 1 tsp ( increase or decrease according to your taste)
Salt – as required
Curry powder/Koorapodi – 2 to 4 tbsps.
Red chillies -1
Chana dal (Bengal gram dal) – 2 tsp
Urad dal (split black gram dal) – 1 tsp
Rai (avalu, mustard seeds) – 1 tsp
Jeera (jeelakarra, cumin) – 1 tsp
Curry leaves – few
- Wash beans, dry and cut them into pieces.
- Add 1 ½ of oil in a pan, once heated add seasoning with red chilli, urad dal, chana dal, mustard seeds, jeera and curry leaves.
- Add cut onions.
- Fry onions for about 3 to 5 minutes.
- Add beans, stir. Add salt, turmeric and cook with lid on for another 20 minutes on low to medium heat. Check and stir once in a while so that beans are not getting burned.
- Once beans looks cooked, add the chilli powder and curry powder/koora podi. Stir and cook for another 2 to 3 minutes before switching off the stove.
Serving suggestions: Serve hot with rice or rotis.