Wednesday, January 28, 2009


The recipe for limabeans gravy, i learnt from my friend's mom,when i was in Bangalore. My friend was from the udipi side of karnataka, and we use to love the food made at her place..This is one of them which used to be very common during summer..I remembered this recipe only When vinodh asked me for mochai paruppu gravy.The recipe for this is as follows


Tuvar Dal - 1/2 cup
Lima Beans(Mochai Paruppu) - 1 1/2 cups
Coriander seeds - 1 tbsp
Cumin Seeds - 1/2 tsp
Grated coconut-1/4 cup(I have used frozen one)
Red chillies(Badige[I Hope i have spelled it right]) - 5 [these red chillies are very mild and gives a dark red colour to the dish]
Cinnamon - 1/2 " piece
Bengal Gram - 1/4 tsp
Tamarind paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp (Optional)
Salt - To Taste

For seasoning
Oil - 1Tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 springs
Hing - a pinch


1) Dry Roast Coriander seeds,Bengal Gram,jeera,cinnamon till it releases good aroma and keep it aside.In the same pan dry fry red chillies and then dry fry coconut.Allow all the ingrediants to cool and make a paste with a little water.

2) Pressure Cook toor dal and lima beans along with turmeric for about 3 whistles.

3) After releasing the pressure,add the grinded paste along with the jaggery,salt and tamarind past to the cooked tuvar dal, lima beans and allow it to come to boil.Take it of the gastop.

4) Now season the gravy with mustard seeds,curry leaves and hing in a Tablespoon of oil.

This gravy goes very well with rice.



Raw Mango - 1
Kashmiri chilli powder - 1 tsp
Hing - 1/4 tsp
Salt - To taste

For Seasoning:-
Oil- 1 Tbsp
Mustard - 1/4 tsp
Curry leaves - 2 -3


1) Slice the mango's to small pieces

2) Mix salt,hing and red chilli powder to the mango's and keep it aside.

3) Heat oil add the mustard seeds and curry leaves allow it to crackle.

4) Add this mixture to the mangos and mix well.

This pickle stays good for 3-4 days,if we dont use the wet spoons..


Post a Comment