Bhindi and Legumes morekootu | How to make Bhindi and Legumes morekootu

By Prema Vaidyanthan  |  21st Apr 2017  |  
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  • Bhindi and Legumes morekootu, How to make Bhindi and Legumes morekootu
Bhindi and Legumes morekootuby Prema Vaidyanthan
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

9

0





About Bhindi and Legumes morekootu Recipe

Again, a dish to which dahi is integral and not incidental .

Bhindi and Legumes morekootu is a delicious dish which is enjoyed by the people of every age group. The recipe by Prema Vaidyanthan teaches how to make Bhindi and Legumes morekootu step by step in detail. This makes it easy to cook Bhindi and Legumes morekootu in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Bhindi and Legumes morekootu at home. This amazing and mouthwatering Bhindi and Legumes morekootu takes 20 minutes for the preparation and 20 minutes for cooking. The aroma of this Bhindi and Legumes morekootu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bhindi and Legumes morekootu is a good option for you. The flavour of Bhindi and Legumes morekootu is palatable and you will enjoy each and every bite of this. Try this Bhindi and Legumes morekootu and impress your family and friends.

Bhindi and Legumes morekootu

Ingredients to make Bhindi and Legumes morekootu

  • bhindi cut diagonally 2 cups
  • Black eyed beans or any other legume. 1/3 cup (soaked and boiled )
  • curd beaten. 1 cup
  • coconut oil. 2 tablespoons
  • tamarind extract. 2 teaspoons
  • mustard seeds. 1 teaspoon
  • curry leaves. few
  • cumin seeds. 1 teaspoon
  • coconut. (grated). 2 tablespoon
  • green chillies. 2
  • Raw rice. 1/2 tsp
  • salt to taste

How to make Bhindi and Legumes morekootu

  1. Soak coconut, cumin seeds, green chillies and raw rice in water for 10 minutes and grind to a very smooth paste.
  2. Take a pan, heat oil, splutter mustard seeds, curry leaves.
  3. Add bhindi, tamarind extract, salt.
  4. Fry till soft.
  5. Add boiled legumes.
  6. Mix beaten curd with coconut paste.
  7. Add to bhindi.
  8. Boil for 3-5 minutes
  9. Remove and serve hot with boiled rice.

My Tip:

I have used white and black black-eyed beans which cook easily and do not require any soaking. You can use any other legume duly soaked and boiled.. Cut bhindi diagonally to avoid seeds from coming out.

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