Carrot and Beans Curry with Mustard and Methi Seeds

Carrot and Beans Curry with Mustard and Fenugreek Seeds - Carrot and beans cooked and tossed with spicy mustard - methi powder. Everybody will be quite familiar with carrot and beans poriyal with coconut, this one is little similar to the mustard based curry of andhra. Here mustard is not ground to a paste but is powdered with methi seeds, coconut and red chillies. The sweetness of the carrots and coconut is balanced by the slightly pungent taste of mustard and the bitterness of methi seeds and the spiciness of the red chillies. The curry can also be made in the pressure cooker.

How to Make:

Chop the Carrots, string and chop the beans.

Season the oil with mustard seeds , urad and chana dal, curry leaves, hing.

Saute and Cook the veggies.

Saute the fenugreek seeds, mustard seeds, red chillies and coconut.

Powder them in the blender.

Toss the powder with the veggies.

Accompaniments:

It goes well with sambar rice, kuzhambu, and rotis as well.

Variations:

Beans without carrots, greens such as moringa leaves can be prepared in a similar manner.

Equipments used: Kadai/frying pan, blender.

Recipe:

Carrot and Beans Curry

Kerala Style Carrot and beans Curry with mustard and methi seeds mixture

Total Time Taken : under 30 minutes.

No. of servings - 6

Ingredients:

Carrots - 2(medium)

Beans - 1/4 kg

To saute and powder:

Mustard seeds - 1/2 tsp

Methi seeds - 1/2 tsp

Red chillies - 4 or 5

Coconut - 2 or 3 tbsp

Tempering:

Coconut oil - 1 tsp

Mustard seeds -1/4 tsp

Urad dal - 1/2 tsp

Chana dal - 1/2 tsp

Hing - a pinch

Curry leaves - a sprig

Directions with pics:

1. Chop the carrots and beans.

2. Heat oil in the kadai/pan, add mustard seeds, dals, curry leaves, hing.

3. Add the veggies, saute and cover cook by sprinkling water until tender.

4. Heat oil in a pan, add mustard seeds and methi seeds, red chillies, saute till the seeds crackle and methi turns brown. Switch off the flame, add coconut, give a good stir.

5. Transfer everything to the blender. Powder .

6. Add turmeric powder, salt to the veggies, cook for a minute.

7. Add the powdered methi - mustard mixture and toss well till the powder mixes well with the cooked veggies.

8. Remove from fire.

Note:

It is important to saute methi seeds till they become brown in colour.