RAG Demo

Tag: Under 30 minutes

  • Masala Chai

    Masala chai as India drinks it today is a twentieth-century habit. The British-run Indian Tea Association promoted tea in the early 1900s, and vendors at railway stations made it their own by boiling cheap CTC leaves with milk, sugar and spices. Now it is poured from kettles at every street corner, office and household, often several times a day.

    Good masala chai is strong, sweet and creamy, with spice that warms rather than overwhelms. Ginger gives heat, cardamom fragrance, and cloves, cinnamon and black pepper depth. The key is boiling the tea and milk together and letting the pot rise a couple of times, which tea-stall vendors do by instinct.

    At a glance

    RegionPan-Indian
    CuisineIndian
    DietVegetarian
    CourseBeverage
    Prep time5 minutes
    Cook time8 minutes
    Total time13 minutes
    Serves2
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstea leaves / milk / ginger / cardamom

    Ingredients

    • 1 cup water
    • 1 cup full-fat milk
    • 2 tsp strong CTC tea leaves
    • 2-3 tsp sugar, to taste
    • 1 inch fresh ginger, crushed
    • 3 green cardamoms, crushed
    • 2 cloves
    • 1/2 inch cinnamon stick
    • 2 black peppercorns, crushed (optional)
    • 4-5 tulsi leaves (optional)

    Method

    1. Crush the cardamom, cloves, cinnamon and pepper coarsely in a mortar. Crush the ginger separately.
    2. Bring the water to a boil in a saucepan on medium-high heat. Add the crushed spices and ginger and boil for 2 minutes until the water turns pale golden and fragrant.
    3. Add the tea leaves and boil for 1 minute until the liquid turns deep reddish-brown.
    4. Pour in the milk and add the sugar and tulsi. Bring to a boil.
    5. When the chai rises to the top of the pan, lower the heat and let it settle, then raise the heat again. Repeat 2-3 times over 3-4 minutes, until the colour turns a rich tan and the chai thickens slightly.
    6. Strain into cups and serve immediately.

    Tips

    • Add ginger before the milk; boiling raw ginger in milk can make it curdle.
    • Make a batch of chai masala powder (cardamom, cloves, cinnamon, pepper, dry ginger) and use 1/4 tsp per two cups for convenience.
    • For 'kadak' chai, use an extra teaspoon of tea and boil longer after adding the milk.

    Serve with

    Parle-G or Marie biscuits, samosas, pakoras or bun maska.

  • Indori Poha

    Poha is a breakfast across western and central India, but Indore has made it a civic identity. Street stalls near Sarafa and Chappan Dukan serve it from huge steaming pans from early morning, usually with jalebi on the side. Indore's version is steamed rather than stir-fried, so the flakes stay soft and separate.

    Indori poha is sweeter and more aromatic than Maharashtrian kanda poha. Fennel seeds and a little sugar go into it, and the finishing touches are crucial: a sprinkle of jeeravan masala, a local blend of cumin, black salt, dried mango and other spices, plus thin ratlami sev, chopped onion, pomegranate and coriander. A squeeze of lemon brings it together.

    At a glance

    RegionMadhya Pradesh
    CuisineMalwa
    DietVegan
    CourseBreakfast
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientspoha (flattened rice) / onion / fennel seeds / sev

    Ingredients

    For the poha

    • 2 cups thick poha
    • 1 1/2 tbsp sugar
    • 1 tsp salt
    • 1/4 tsp turmeric powder
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp fennel seeds (saunf)
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 2 green chillies, chopped
    • 1 medium onion, finely chopped
    • 2 tbsp roasted peanuts

    For the topping

    • 1 tsp jeeravan masala
    • 1/2 cup ratlami or nylon sev
    • 1 small onion, finely chopped
    • 3 tbsp pomegranate seeds
    • 2 tbsp chopped coriander
    • Lemon wedges

    Method

    1. Rinse the poha in a colander under running water for 20-30 seconds, tossing gently, until just softened. Drain well and leave for 5 minutes.
    2. Sprinkle sugar, salt and turmeric over the damp poha and fluff with your fingers so it is evenly coloured.
    3. Heat oil in a kadhai on medium heat. Add mustard seeds and let them splutter, then fennel, cumin, asafoetida, curry leaves and green chillies. Fry for 20 seconds.
    4. Add the onion and cook for 2 minutes until translucent but not browned, then add the peanuts.
    5. Add the poha and toss gently to combine. Sprinkle 2 tbsp water over it.
    6. Cover and cook on the lowest heat for 4-5 minutes so the poha steams and turns soft and fluffy. Traditional stalls steam it in a pan set over boiling water.
    7. Serve on plates, topped generously with jeeravan masala, sev, raw onion, pomegranate and coriander, with lemon on the side.

    Tips

    • Do not soak the poha in a bowl – rinsing in a colander keeps the flakes from turning mushy.
    • No jeeravan masala? Mix roasted cumin powder, black salt, amchur, a pinch of black pepper and a little chaat masala.
    • Poha itself is gluten free, but most packaged sev contains wheat or is fried alongside it; check if needed.

    Serve with

    Hot jalebi and a cup of cutting chai.

  • Aloo Pitika

    Pitika means mash, and Assamese cooks make it from almost anything: potato, brinjal, tomato, dried fish or masoor dal. Aloo pitika is the most common and often the first dish served on a plate of rice, alongside dal and a tenga. It is also a favourite comfort dish on rainy days with khichdi.

    The secret is pungent raw mustard oil, which gives the mash a sharp, nose-tickling edge that sets it apart from other potato dishes in India. Finely chopped raw onion and green chilli add crunch and heat, and coriander adds freshness. Some families mash in a boiled egg or a roasted dry red chilli for extra smokiness.

    At a glance

    RegionAssam
    CuisineAssamese
    DietVegan
    CourseSide dish
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / mustard oil / onion / green chilli

    Ingredients

    • 4 medium potatoes (about 500 g)
    • 1 small onion, very finely chopped
    • 2 green chillies, finely chopped
    • 2 tbsp finely chopped coriander
    • 1 1/2 tbsp raw mustard oil
    • 3/4 tsp salt
    • 1 dry red chilli, roasted (optional)

    Method

    1. Boil the potatoes in salted water or pressure cook for 3 whistles until completely soft. Drain and peel while still warm.
    2. If using the dry red chilli, roast it directly over a low flame for 10-15 seconds until it darkens and smells smoky, then crumble it.
    3. Mash the potatoes with your hands or a fork until smooth, leaving no lumps.
    4. Add the onion, green chillies, coriander, salt and roasted chilli.
    5. Pour in the raw mustard oil and mix well with your fingers so the oil is evenly absorbed.
    6. Taste and adjust salt, then shape into a mound or small balls and serve at room temperature.

    Tips

    • Mash the potatoes while warm; cold potatoes turn gluey and do not absorb the oil as well.
    • Use kachi ghani mustard oil and do not heat it – the raw pungency is the whole point.
    • Add a boiled egg mashed in for 'kani aloo pitika', a popular home variation.

    Serve with

    Rice, dal and masor tenga, or with khichdi.

  • Pakhala Bhata

    Pakhala bhata is cooked rice soaked in water, sometimes left overnight to ferment lightly, and it is the food Odisha turns to in the blistering summer. The state even celebrates Pakhala Dibasa on 20 March. Farm workers ate it for centuries because it keeps the body hydrated and cool, and it is offered at the Jagannath temple too.

    There are several styles: jeera pakhala with roasted cumin, dahi pakhala with curd and a tempering, and basi pakhala that has fermented overnight and turned pleasantly sour. The rice itself is bland, so it is eaten with strongly flavoured sides – fried fish, badi chura (crushed lentil dumplings with onion and mustard oil), aloo bharta and saga bhaja.

    At a glance

    RegionOdisha
    CuisineOdia
    DietVegetarian
    CourseRice
    Prep time10 minutes
    Cook time5 minutes
    Total time15 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscooked rice / curd / curry leaves / ginger

    Ingredients

    For the rice

    • 2 cups cooked rice, cooled
    • 3 cups water, at room temperature or chilled
    • 1/2 cup plain curd, whisked
    • 1 tsp grated ginger
    • 1 green chilli, finely chopped
    • 1 tsp salt
    • 1 tbsp chopped coriander
    • A few mint leaves (optional)

    For the tempering

    • 1 tsp mustard oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 dry red chilli
    • 8-10 curry leaves

    Method

    1. For basi pakhala, put the cooked rice in a clay or steel pot, cover with water and leave overnight at room temperature. For instant pakhala, simply soak the cooled rice in water for 1-2 hours.
    2. Gently break up any lumps of rice with your fingers so the grains float loosely in the water.
    3. Whisk the curd with salt, ginger and green chilli and stir it into the rice and water.
    4. Heat the mustard oil in a small pan until it smokes, then lower the heat. Add mustard seeds and let them pop, then cumin, red chilli and curry leaves. Fry for 10 seconds.
    5. Pour the tempering over the rice and stir. Add coriander and torn mint leaves.
    6. Rest for 10 minutes so the flavours mingle, then serve in bowls with plenty of the water.

    Tips

    • Overnight fermentation in hot weather can go too sour; in peak summer 6-8 hours is enough.
    • Use a starchy local rice rather than basmati – the grains soften and give the water body.
    • Serve with a squeeze of lime and raw onion if you skip the curd.

    Serve with

    Fried fish or badi chura, aloo bharta and a slice of raw onion.

  • Jhal Muri

    Jhal muri is the snack of Kolkata's streets, sold from tin canisters by vendors at stations, college gates and the Maidan. 'Jhal' means spicy, and the vendor's rhythm of scooping, shaking and folding it into a paper cone is part of the experience. It is eaten at any hour, most often with evening tea or during a long train ride.

    Unlike the tamarind-sweet bhel of Mumbai, jhal muri is dry and pungent. Raw mustard oil, sometimes with a spoon of oil from a mango pickle jar, coats crisp puffed rice, and chopped onion, green chilli, cucumber, coriander, boiled potato and peanuts add texture. A spiced masala and lime finish it. It must be eaten immediately before the muri softens.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietVegan
    CourseStreet food
    Prep time10 minutes
    Cook time0 minutes
    Total time10 minutes
    Serves2
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspuffed rice / mustard oil / onion / peanuts

    Ingredients

    • 3 cups muri (puffed rice), crisp
    • 1 small onion, finely chopped
    • 1 small cucumber, finely chopped
    • 1 small tomato, deseeded and chopped
    • 1 boiled potato, diced small
    • 2 green chillies, finely chopped
    • 2 tbsp chopped coriander
    • 3 tbsp roasted peanuts
    • 2 tbsp chanachur or sev
    • 1 tbsp raw mustard oil (or mango pickle oil)
    • 1/2 tsp bhaja masala (dry-roasted cumin, coriander and red chilli, ground)
    • 1/4 tsp black salt
    • 1 tsp lemon juice
    • 1 tbsp fresh coconut slivers (optional)

    Method

    1. If the muri is even slightly limp, dry-roast it in a kadhai on low heat for 2-3 minutes, stirring, until it crackles. Let it cool.
    2. In a large bowl or steel container with a lid, combine onion, cucumber, tomato, potato, green chillies and coriander.
    3. Add the mustard oil, bhaja masala, black salt and lemon juice and mix well.
    4. Tip in the muri and peanuts. Cover and shake vigorously for 20-30 seconds, as the vendors do, so every grain is coated.
    5. Add the chanachur and coconut slivers and toss once more.
    6. Taste and adjust salt or lemon, and serve immediately in paper cones or bowls.

    Tips

    • Mix only what will be eaten at once – the wet vegetables soften the puffed rice within minutes.
    • Pungent kachi ghani mustard oil is essential; any neutral oil makes it taste like a different snack.
    • Make a batch of bhaja masala by dry-roasting 2 tsp cumin, 1 tsp coriander and 2 dry red chillies, then grinding fine.

    Serve with

    A cup of hot milky tea in the evening.

  • Begun Bhaja

    Begun bhaja is the simplest of Bengali fries and one of the most loved. A plate of hot rice, dal and a slice of fried brinjal is everyday comfort, and begun bhaja is also one of the five fries traditionally served at Saraswati Puja and with khichuri on rainy days.

    Large round brinjals are cut into thick discs, scored, coated in a dry rub of turmeric, chilli powder, salt and a pinch of sugar, and shallow fried in mustard oil. The outside turns brown and slightly crisp while the inside goes soft and custardy. Some families dust the slices with a little rice flour or besan for extra crunch.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time15 minutes
    Total time30 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbrinjal / mustard oil / turmeric

    Ingredients

    • 1 large round brinjal (about 400 g)
    • 1/2 tsp turmeric powder
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp rice flour (optional, for crispness)
    • 5-6 tbsp mustard oil

    Method

    1. Cut the brinjal into 1.5 cm thick round slices. Lightly score both sides of each slice in a criss-cross pattern so the spices penetrate.
    2. Mix turmeric, chilli powder, sugar and salt. Rub the mixture evenly on both sides of every slice and leave for 10 minutes. The slices will release a little moisture.
    3. If using rice flour, pat a thin dusting on both sides of each slice and shake off the excess.
    4. Heat mustard oil in a flat frying pan until it smokes, then reduce the heat to medium.
    5. Place the slices in a single layer. Fry for 4-5 minutes until the underside is deep golden brown.
    6. Flip, add a little more oil around the edges if the pan looks dry, cover and cook on medium-low for 3-4 minutes until a knife slides through the centre easily.
    7. Remove onto a plate and serve immediately while the edges are still crisp.

    Tips

    • Brinjal soaks up oil quickly; resting the salted slices first draws out moisture and means they absorb less.
    • Covering the pan after flipping steams the centre so the slice is cooked through before the outside burns.
    • Choose a brinjal that is heavy and glossy with few seeds.

    Serve with

    Hot rice with masoor dal, or with khichuri on a rainy day.

  • Ragi Mudde

    Ragi mudde, or ragi ball, has been the staple food of rural south Karnataka for centuries, especially in Mandya, Mysore, Hassan and Tumkur. Farmers eat it because it is filling and gives steady energy through a day of field work. Ragi grows well in dry conditions, and a meal of mudde with saaru is still everyday food in many Kannada homes.

    The balls are smooth, dense and greyish-brown with a mild, earthy taste. They are not chewed: a small piece is pinched off, rolled in the gravy and swallowed. That is why mudde is always eaten with a thin, spicy gravy such as bassaru, soppina saaru or a mutton or chicken saaru.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseMain course
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsragi flour / water / salt

    Ingredients

    • 1 cup ragi flour (finger millet flour)
    • 2 cups water
    • 1/2 tsp salt
    • 1 tsp ghee or oil (optional)

    Method

    1. Bring 2 cups water, salt and ghee to a rolling boil in a heavy-bottomed pot.
    2. Take out about 1/2 cup of the boiling water and keep it aside in a bowl.
    3. Lower the heat to medium-low and add the ragi flour all at once in a mound in the centre. Do not stir. Let it sit on the boiling water for 2-3 minutes so the flour steams.
    4. Using the handle of a wooden spoon or a traditional mudde kolu, stir vigorously to combine the flour and water, breaking up any lumps. It will be a thick, stiff mass.
    5. If it is too stiff, add a little of the reserved hot water. Keep stirring and pressing on low heat for 3-5 minutes until smooth and the flour is fully cooked. It should not stick to a wet finger.
    6. Cover and cook on the lowest heat for 2 minutes, then switch off.
    7. Wet your palms with water, take a portion of the hot mixture and roll it into a smooth ball on a wet plate. Repeat. Serve hot.

    Tips

    • Adding the flour without stirring at first is the trick to lump-free mudde.
    • A cooked mudde does not stick to wet fingers; if it does, cook a little longer.
    • Use a wooden stick or the back of a wooden spoon; a metal ladle will not mix it well.

    Serve with

    Bassaru, soppina saaru, avarekalu saaru or a spicy country chicken curry.

  • Cabbage Thoran

    Thoran is the everyday dry vegetable dish of Kerala, served at almost every lunch and always part of the sadya. Any vegetable can be made into a thoran, but cabbage is the most common because it is cheap and cooks fast. The defining feature is the coconut mix, which is crushed, not ground, so it stays fluffy and moist.

    The cabbage is shredded very fine and cooked until just tender, keeping a little bite. The result is light, slightly sweet, mildly hot from green chillies, with turmeric-tinted flecks of coconut throughout. A spoon of thoran on the side of rice and fish curry or sambar is a staple Malayali plate.

    At a glance

    RegionKerala
    CuisineKerala
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time10 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscabbage / coconut / green chillies / shallots

    Ingredients

    For the coconut mix

    • 3/4 cup grated coconut
    • 2 green chillies
    • 2 garlic cloves
    • 3 shallots
    • 1/2 tsp cumin seeds
    • 1/4 tsp turmeric powder

    For the thoran

    • 400 g cabbage (about half a medium head), finely shredded
    • 1.5 tbsp coconut oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 2 dry red chillies, broken
    • 1 sprig curry leaves
    • 3/4 tsp salt

    Method

    1. Pulse the coconut, green chillies, garlic, shallots, cumin and turmeric in a grinder for 2-3 short bursts without water, or crush in a mortar, until coarse and fluffy.
    2. Toss the shredded cabbage with the coconut mix and salt by hand. Set aside for 5 minutes.
    3. Heat coconut oil in a wide kadai on medium heat. Add mustard seeds, and when they splutter add urad dal, red chillies and curry leaves. Fry until the dal is golden.
    4. Add the cabbage mixture and toss well to coat in the tempering.
    5. Make a well in the centre, cover and cook on low heat for 4-5 minutes. The cabbage will steam in its own moisture; no water is needed.
    6. Uncover and stir-fry on medium heat for 2-3 minutes until the cabbage is just tender and any moisture has evaporated. It should be dry and fluffy, not soggy. Serve warm.

    Tips

    • Shred the cabbage as fine as you can; thick pieces need water and lose their crunch.
    • Mixing the coconut in before cooking, as Kerala homes do, gives a more even flavour than adding it at the end.
    • The same method works for beans, beetroot or carrot.

    Serve with

    Kerala matta rice with sambar, moru curry or fish curry.

  • Rava Kesari

    Rava kesari is the sweet Tamil households make when guests arrive without notice or when a small offering is needed for a pooja. It takes under half an hour, uses only pantry staples, and it is the sweet served at almost every South Indian wedding breakfast alongside ven pongal and vada. The name comes from kesar, the saffron that gives it its traditional orange-gold colour.

    Well-made kesari is soft, glossy and melt-in-the-mouth, with each grain of semolina distinct and coated in ghee. It should not be gluey or dry. The flavour is buttery and sweet with cardamom, and the fried cashews add crunch. Pineapple or banana kesari are popular variations using the same base. A spoonful is often the first thing served at a South Indian wedding.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseDessert
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientssemolina / ghee / sugar / saffron / cashews

    Ingredients

    • 1 cup fine rava (Bombay rava / semolina)
    • 1/2 cup ghee, divided
    • 12 cashews, halved
    • 1 tbsp raisins
    • 2.5 cups water
    • 1 cup sugar (up to 1.25 cups if you like it sweeter)
    • a generous pinch of saffron, soaked in 2 tbsp warm milk
    • pinch of orange food colour (optional)
    • 1/2 tsp cardamom powder
    • pinch of salt

    Method

    1. Heat 2 tbsp ghee in a heavy kadai on medium-low heat. Fry the cashews until golden, then the raisins until they puff. Remove and keep aside.
    2. In the same ghee, add the rava and roast on low heat for 6-8 minutes, stirring continuously, until aromatic and each grain looks dry and separate. It should not change colour much.
    3. Meanwhile bring 2.5 cups water to a rolling boil in another pan with the saffron milk and food colour if using.
    4. Reduce the heat under the rava to the lowest setting and pour in the boiling water slowly, stirring all the time. It will splutter, so stand back.
    5. Keep stirring for 2-3 minutes until the rava absorbs all the water and turns thick. Cover and cook on low heat for 2 minutes so it cooks through.
    6. Add the sugar and a pinch of salt. The mixture will loosen and turn liquid again; keep stirring on low heat for 4-5 minutes until it thickens.
    7. Add the remaining ghee a spoon at a time, stirring after each addition, until the kesari is glossy and starts to leave the sides of the pan.
    8. Stir in cardamom powder, fried cashews and raisins. Serve warm, or press into a greased plate and cut into pieces once set.

    Tips

    • Add sugar only after the rava is fully cooked; sugar added earlier stops the semolina from softening.
    • The water must be boiling when added, or the kesari turns lumpy.
    • Use 1:2.5 rava to water for soft kesari, 1:2 if you want firm pieces that can be cut.

    Serve with

    Ven pongal and medu vada for a classic South Indian festive breakfast.

  • Beans Poriyal

    Poriyal is the generic Tamil word for a dry vegetable stir-fry, and beans poriyal is one of the most common on a weekday lunch plate. It is light, not oily, and relies on the freshness of the beans and a handful of grated coconut rather than spice powders. The same method works for cabbage, carrot or cluster beans.

    The beans are chopped very fine so they cook quickly and stay bright green with a slight bite. The tempering of urad dal adds a nutty crunch, and coconut gives sweetness. It is a side dish rather than a main, served alongside sambar or rasam with rice, and it travels well in a lunchbox.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time12 minutes
    Total time27 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfrench beans / coconut / urad dal / curry leaves

    Ingredients

    • 250 g French beans, strings removed, chopped into 5 mm pieces
    • 1 tbsp coconut oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 dry red chilli, broken
    • 1 sprig curry leaves
    • pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1/2 tsp salt, or to taste
    • 3 tbsp water
    • 1/3 cup freshly grated coconut

    Method

    1. Wash the beans before chopping, not after, so they do not get waterlogged. Chop them finely and evenly.
    2. Heat coconut oil in a kadai on medium heat. Add mustard seeds and let them splutter fully.
    3. Add urad dal and red chilli and fry until the dal turns golden, about 40 seconds. Add curry leaves and asafoetida.
    4. Add the beans, turmeric and salt and toss for 1 minute to coat in the oil.
    5. Sprinkle 3 tbsp water, cover and cook on low heat for 6-8 minutes, stirring once, until the beans are tender but still green with a slight crunch.
    6. Uncover and cook for another minute on medium heat to dry off any remaining water.
    7. Switch off the heat, add the grated coconut and toss well. Serve warm.

    Tips

    • Add coconut only after switching off the heat, otherwise it dries out and loses its sweetness.
    • Do not add too much water; the beans should steam, not boil.
    • A tablespoon of soaked moong dal cooked along with the beans makes a more filling version.

    Serve with

    Rice with sambar, rasam or mor kuzhambu.