INSTANT BEANS PACHADI WITHOUT YOGURT.

 INSTANT BEANS PACHADI WITHOUT YOGURT.

   Have you tried this tasty,simple, healthy and nutritious Beans pachadi? If not,here  you  have the best and  perfect side dish for your weekday meals.

           Beans Pachadi is a popular Kerala side dish recipe which is made of beans and coconut. It is a type of gravy dish made by coconut and spice mix. It is another version of beans Thoran, beans Mezhukupuratti, beans upperi  etc. Thoran is a a dry side dish which can be served with rice. This recipe comes from Kerala Cuisine and among them beans pachadi is one  such variations of beans Thoran. 

        Pachadi can be made with different vegetables. I have already shared my beetroot Pachadi recipie earlier. Among them Beans pachadi is one of the  popular varieties that everyone loves. This is one of the important side dish which served in feast called Sadya. You can also serve this pachadi  as a side dish with Steamed rice or other boiled rice.

            

 While making Beans Pachadi, you need to use coconut oil to get real authentic taste. If you use any other oil  you lost its flavor and taste. 

            Here I used simple method for making Beans Pachadi. This is one of the quick method among other pachadi. Because here I didn't use yogurt. So you can make it easily and can save your valuable time. Also you can make this as a Tiffin for your loved ones very fastly.

            Beans Pachadi is one of the Delicious side dish which can be served with any boiled or steamed plain rice. You can serve with other combo such as rice - sambar combo or rice - Dal combo.

            Here the beans are chopped and seasoned with mustard seeds, shallots and curry leaves. Then cooked the beans for 8 - 10 minutes without water. After that grinded coconut, green chilly mixes are added and cooked for a minutes. By following these recipe you can make this tasty and Delicious beans Pachadi perfectly. Let's follow my simple recipes to save your time.

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              Course : side dish

              Cuisine : Kerala

              Cook time : 15 min

              Servings : 3

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INGREDIENTS

Beans :  1/2 kg

Mustard seeds : 1 tsp

Shallots : 5 

Curry leaves 

Turmeric powder - 1/4 tsp

Green chilly : 4

Coconut : 1/4 of 1 whole.

Water : 2 tbsp

Salt

Coconut oil : 4 tbsp

PREPARATION

∆ Wash and drain the beans. Then chop into a very thin pieces ( slices).

∆ Take a kadai/ pan, splutter Mustard seeds, then add  curry leaves and chopped shallots, saute well for 2 minutes.

∆  Transfer the chopped beans into this seasoned kadai. Then add Turmeric powder and enough salt. Mix well and close the kadai. Cook this for 10 minutes in a medium to low flame. Stir every two minutes.

∆ Take a mixer grinder, add crushed coconut, green chilly and 2 tbsp of water. Grind well until it turns to a thick paste.

∆Open the lid and transfer the grinded coconut mix. Mix well and close the Kadai/ pan. Cook for 2 minutes in a medium flame. 

∆ After that, open the lid and saute well in a high flame. Switch off the flame until it turns to a dry texture. If you didn't like dry pachadi, you can add extra water while grinding coconut green chilly mixes and make it as a gravy dish.

You can serve this with boiled rice or steamed rice. It is very tasty when it served with rice and sambar.

ENJOY......