1/2 lb. fresh green beans
1 tbs. or more moong dal, washed
water to cook daal and green beans
salt to taste
1/8 tsp. turmeric powder
1/4 tsp. vegetable oil
1/2 tsp. black mustard seeds
1/2 tsp. urad daal
1 dried red chili pepper, broken into pieces
1/2 tsp. shredded coconut
1 sprig curry leaves ( optional )
1 tsp. sambar powder or madras curry powder
1 tsp. flour
Wash the fresh green beans and cut ends, and cut into small pieces.
Cook the moong daal
in enough water to cover it, in medium heat until the daal
is half cooked. Stir often, and add more water if you need to.
Add the green beans, a little extra
water to cover the beans, salt, and turmeric
powder, to the daal and cook in medium high, stirring occationally.
Turn off the heat when the beans is well cooked.
Heat oil in a small
frypan, add the mustard seeds and urad daal,
then add the shredded coconut and curry leaves
( optional ).
When the mustard seeds pop, turn off
the heat and add the sambar powder / madras curry
powder and mix well.
Add the spice mixture above into the
beans and cook for a few minutes. If the kootu isn't thick, mix the
flour in some cold water, and add it to the kootu, and cook.
Note: It is good with rice and chapathi.