Monday, November 28, 2016

Matvadi Gorikayi Palya ( Cluster Beans and Bengal Gram Dry Curry)

Matvadi Gorikai palya is a dry curry prepared using cluster beans and bengal gram( channa dal). This is very tasty and healthy too.I got introduced to this dish from my friend  and heard that this a traditional dish of Mysore Karnataka. 
 In this recipe, Chopped cluster beans will be mixed with coconut n bengal gram based spice paste and it is steamed in the first stage. Later, steamed veggie will be cooked for some more time with typical south Indian seasoning in a iron wok. Serve this nutritious cluster beans dry curry along with hot rice, spoonful of ghee,Rasam and papad for your weekend lunch.

Special Thanks to Archana Prasannagiri for introducing this traditional dish to me. Thanks to Smitha Kalluraya , Food Blogger for sharing the smart idea of steaming the veggie instead of using lot of oil.

Serves 2

 1 cup heap - cluster beans washed and chopped finely
 Salt to taste 

For Grinding:
 1/4 cup Chana dal / Bengal gram 
1/4 to 1/2  cup grated Coconut 
small piece of ginger
1-3 Green Chilies ( increase if you like more spicy)
1-2 dry red chilly 

For Seasoning:
 2-4 tbsp cooking oil
1 tsp mustard seeds
1 tsp urad dal 
1-2 dry red chilly broken
10-15 Curry leaves 
a pinch of asafoetida 
1/4 tsp turmeric powder

How To Prepare ?
  • Wash and soak bengal gram for 3-4 hours. After 4 hours , Drain it and keep it aside.

  • Grind drained bengal gram along with coconut,ginger,red chilly and green chilly in to a coarse paste. [Do not add any water].  
  • Now transfer ground paste, chopped cluster beans and little salt  into a mixing bowl. Mix well.

  • Steam the spiced veggie in a steamer or cooker. Steam it for about 20 -25 minutes and Switch off.Let it cool down little bit.
  • In a iron wok take oil and start the seasoning. Add mustard seeds,urad dal.Once mustard seeds splutter add turmeric powder,asafoetida,curry leaves and broken red chilly.Saute everything together for 30 seconds. Now add steamed spiced cluster beans. Keeping the flame in low, stir in between and mix well. Check the salt and adjust at this stage.Continue the process for another 10-12 mins so that raw smell goes off and curry blends with the seasoning nicely. 

  •  Serve hot matvadi palya along with ghee, hot rice and udupi rasam. Goes well with chapati too.

 Alternative/ Tips:

  • Before grinding , drain the water completely.Do not add water while grinding and it should be coarse paste.
  • I have tried with french beans too, it comes out very tasty.
  • Instead of green chilly red chilly combo , you can use any one ...either green chilly or dried red chilly .. its your choice . 
  • You can use little more bengal gram if you like.

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)

No comments:

Post a Comment