Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, April 27, 2012

Vanpayar Mezhukkupuratti/ Sauteed Red Mung Beans

Recipe No: 294
Ingredients                                             Serves 3-4
  • Vanpayar/ Red Mung Beans…1/2 Cup
  • Oil………………………………………2 Tablespoons
  • Shallots…………………………..…..5
  • Garlic cloves………………………..3 Big/ 6 small
  • Curry Leaves……………………...1 Sprig
  • Red Chilly………………………..…3-4 (substitute with crushed Red Chilly according to your taste)
  • Salt to taste
Method of Preparation
  1. Wash the Beans thoroughly and boil it on high heat together with 1 ½ Cups of Water. Once boiled, reduce the flame to low and let it cook until tender.
  2. When you feel that the Beans is almost cooked but a bit of Water still remains, add the necessary Salt; mix well and let the Water evaporate and the Beans finish cooking. (The best way to check whether the Beans are cooked is by biting into one of them. If it is soft, it is done and don’t wait for the skin to split open.)
  3. Switch off the heat and keep aside until needed.
  4. Crush together Shallots, Garlic and the Red Chilly (If you are using Chilly Flakes don’t crush it; just add it to the Oil while sauteing) in a Mortar and Pestle slightly. If you don’t have a mortar and pestle, do use a food processor (or just slice it thin in extreme cases), but please don’t make it too fine. (This process can be done while cooking the Beans.)
  5. Heat Oil a pan or a wok on high heat and saute the crushed ingredients together with Curry Leaves for about 30 seconds. (Don’t let it burn; do stir)
  6. Add the cooked Beans; mix well; reduce the heat to medium low and let it fry for about 8-10 minutes or till the required texture is attained. (I like it a bit on the crispy side.) Don't forget to stir now and then in order to avoid burning on the bottom.
  7. Switch off the heat and serve it hot with Rice.
  • The extent to which the Beans should be cooked for this recipe require special mention. It shouldn’t be mashed; but cooked well enough so that it remains soft. This process will take around 20-30 minutes, so please don’t try to rush the process.
  • Red Beans can be cooked in a Pressure cooker but take care not to overcook. You may have to drain the excess water in that case to prevent overcooking; but discarding the cooking liquid, which may contain the nutrition, can be avoided if cooked on stove top.
  • Don’t add Salt at the beginning of the cooking process as it will increase the cooking time of the Beans. But don’t forget to add Salt before it is done cooking; otherwise the Beans will not absorb Salt.
  • Coconut Oil is not a must for this recipe even though it tastes the best.

Make it, enjoy the deliciousness and 
serve it to your family with love…


Priya Suresh said...

Nutritious and protein packed healthy mzehukkupuratti..

sojo said...

o wow.... missing home... looks so good

Jayanthy Kumaran said...

Mmmmm....this is really a delicious..;P
Tasty Appetite

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Sona said...

Could u tell the measurement of one cup u use for cooking?

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