Kalyana Catering Style Beans Kootu
What You’ll Love
A simple yet flavourful Kalyana Catering Style Beans Kootu, just like the ones served in Tamil weddings. Finely chopped beans are cooked with moong dal, chana dal, a hint of fennel, and a freshly ground coconut-cumin paste. Light, mildly spiced, and comforting — this kootu pairs beautifully with hot rice and ghee or chapati.
Ratings
Ingredients
- Beans – cleaned and finely chopped
- 2 tbsp coconut (chunks)
- ½ tbsp cumin seeds
- 2.5 tbsp moong dal (soaked)
- ½ tbsp chana dal (soaked)
- 1 tsp mustard seeds
- 2 dry red chillies
- 1 small onion – chopped
- 1 medium tomato – chopped
- 2–3 garlic cloves – whole
- 1 tsp turmeric powder
- 1 tsp chilli powder
- A pinch of fennel seeds
- Salt – to taste
- 1 tbsp oil
- Water – as needed
- Chopped coriander leaves – for garnish
Instructions
Step 1: In a mixer, add coconut chunks and cumin seeds. Add a little water and grind to a paste. Set aside.
Step 2: Clean and finely chop the beans. Set aside.
Step 3: Heat oil in a cooker. Add mustard seeds and dry red chillies. Let them splutter.
Step 4: Add chopped onions and sauté for 1 minute. Then add tomatoes and whole garlic cloves. Sauté briefly.
Step 5: Add chopped beans, turmeric powder, chilli powder, and salt. Stir well.
Step 6: Add soaked moong dal and chana dal. Stir again.
Step 7: Add a pinch of fennel seeds and enough water just to cover the beans.
Step 8: Cover and pressure cook for 2 whistles. Let pressure release naturally.
Step 9: Open cooker and mash gently with ladle.
Step 10: Add the coconut-cumin paste with a little water. Mix well.
Step 11: Boil the mixture for 1 minute and switch off the heat.
Step 12: Garnish with chopped coriander leaves and serve hot.
Love traditional Tamil kootu varieties? Pair this Beans Kootu with our Soya Roast (Soya Varuval) for a wholesome South Indian meal — and follow us on Instagram @famousgg_official and @errakaaram for more!