This is a simple recipe for making thuvara kalu gravy, basically very similar to the pidukku paruppu recipe in terms of the spices and flavouring used.
Thuvara kalu (shelled) - 1/2 kg
Onion - 2 medium
Green chillies - 2
Curry leaves - 8-10
Tomato - 1
Ginger - 1/2 tbsp
Garlic - 1/2 tbsp
Garam Masala - 1/2 tsp (I use 1/4 tsp Amti masala)
Chilli powder - 1 tsp
Salt - to taste
Oil - 1 tbsp
Coriander leaves - for garnishing
Wash the thuvarai kottai and keep aside. Slice the onions, tomatoes, slit the green chillies into two and chop the curry leaves. Heat the oil in a heavy bottomed vessel. Add the onions, green chillies and curry leaves. Fry for a few minutes until the onion turns golden brown. Add the chopped tomatoes. Fry till the raw smell of tomatoes is gone. Add the ginger and garlic paste, chilli powder and salt and keep frying until the raw smell of masala is gone. Finally add the beans. Add some water just to cover the beans, stir and close the lid. If using a pressure cooker, just 1 whistle, with the cooker on high flame, should suffice. If using a kadai, cover and cook until the beans are cooked throughout (approximately 5-7 minutes)
Garnish with chopped coriander leaves. Serve as a side with dosa/idli/roti or mix with rice.
Verdict: This is an extremely tasty legume. Make the best of it during the winter months. Adjust the spices to your taste.