Beans Thuvattal | Chettinad Style Beans Thuvattal| Chettinad Beans Fry Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

Typically in any South Indian Vegetarian Lunch platter, there will be two vegetable dishes. One will be the crispy fried one and another will be steamed and sauteed one. On some days, I either make the pan fried vegetable or make a simple stir fry using steamed vegetable and freshly scrapped coconut. Beans is a favourite vegetable and there are so many different ways to cook this vegetable. 

Beans paruppusili is a favourite at home , where lentils are soaked and ground along with spices . They  are then cooked, ground and pan fried. They are mixed along with steamed beans and the lentil and beans combination is just too tasty. 

I often make this paruppusili, but yesterday, I opted to cook them the Chettinad way, a simple  stir fry but using the same lentil and beans combination. 

It was a perfect addition to the Vazhakkai Dosai Kuzhambu meal.  Very simple to make but so fresh, delicious and wholesome. 

Recipe adapted from 'The Chettinad Cookbook'

Beans Thuvattal | Chettinad Style Beans Thuvattal Recipe:

Preparation time: 10 minutes

Cooking time : 20-25 minutes

Serves: 4

1 cup = 250 ml cup

Ingredients:

500 gm beans ( steamed)

1/2 cup pigeon peas/tuvar dal

1/4 teaspoon turmeric powder

1/2 cup fresh coconut ( grated)

salt to taste

For the tempering :

2 teaspoons oil ( I used sesame oil)

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal/husked black gram

5-6 curry leaves ( torn roughly)

3-4 dry red chillies

pinch of asafoetida

Method:

1. Cook the pigeon peas in an open pot with turmeric powder till they become tender and switch off.

Chef tip : They should not become mushy. Try to break the dal with your finger to check if they are done. 

2. Drain the excess water and keep the dal aside.

Chef tip : You can add the drained dal water in your rasam or other gravies.

3. Steam cook the beans .

4. Heat a kadai or small pan with oil and temper with ingredients given under 'for the tempering'.

5. Add the cooked dal, beans and cook over low to medium flame till any excess water is absorbed.

6.Add salt, freshly grated coconut and switch off. 

Your Beans thuvattal is now ready to be served along with lunch. 

Happy Cooking !

With love,

Masterchefmom