Friday, 29 May 2015

KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER



KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER

INGREDIENTS

Kadve val / bitter field beans sprouted
1 cup
Sugar
½ tsp
Green chilli crushed
1 no
Buttermilk sour   OR  curd beaten smooth
¼ cup   OR 2 tbsp
Coconut milk   OR coconut powder
¼ cup   OR 2 tbsp
Salt
T.T.
Ghee / clarified butter
½ tbsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Coriander leaves chopped
1 sprig

METHOD:


1.       Pressure cook the sprouted kadve val with 4 cups of water for 2 – 3  whistles.


2.       Collect the juices / water in a separate bowl. The cooked sprouts can be used to make usal.

3.       Add to the juices salt, sugar and bring it to a boil.

4.       Switch off the flame, allow it to stand for a few min (around 10 min). 


5.       Pour into it the buttermilk and the coconut milk and again reheat till it is hot enough but does not boil. Make sure it does not split either, this may happen if the juices are too hot while adding the coconut milk and butter milk.

6.       In case you are using the coconut powder then mix little juices to the coconut powder to make a thick but runny paste. Mix together this paste with the buttermilk or curd and then add it to the hot juices.


7.       Separately heat ghee, add the jeera and heeng. Add the crushed chilli to it.


8.       Pour this tadka over the bitter field beans flavoured water / juices.


9.       Sprinkle finely chopped coriander leaves.


10.   Serves well as an accompanying hot appetizing drink.




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