Parippu Recipe
Ingredients
| 1 cup husked green beans | ||
| Water | 3 Cup (16 tbs) | |
| Chilli powder | 1/4 Teaspoon | |
| Garlic | 4 Clove (5gm) | |
| Cumin seeds | 1/4 Teaspoon | |
| Turmeric powder | 1/4 Teaspoon | |
| Coconut | 1 Cup (16 tbs), grated | |
| 2 dsp refined vegetable oil | ||
| 1 dsp ghee | ||
| Mustard seeds | 1 Teaspoon (For the seasoning:) | |
| 2 tsp button onions, sliced in rounds | ||
| A few curry leaves | ||
| Red chillies | 2 , quartered (For the seasoning:) | |
| Salt | To Taste (For the seasoning:) | |
Directions
1. Lightly roast beans in a thick-bottomed skillet on a slow fire without permitting the colour of the beans to change. Then cook the green beans in 3 cups water.
2. Grind ingredients 3 to 7 to a fine paste. Mix the paste in a little water and add to the cooked beans. Add salt to taste. Bring to boil and remove from fire.
3. In a mixture of oil and ghee, fry mustard seeds, button onions, curry leaves and chillies and add to the curry.
2. Grind ingredients 3 to 7 to a fine paste. Mix the paste in a little water and add to the cooked beans. Add salt to taste. Bring to boil and remove from fire.
3. In a mixture of oil and ghee, fry mustard seeds, button onions, curry leaves and chillies and add to the curry.
Chef
