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Ingredients :

Beans - 1/4 kg( you can use cluster beans or banana flower as well)
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - few
Red chillies - 4
Tamarind extract- 1 tbsp(optional)
Coconut - 1 tbsp ( optional)
Oil - as required
Salt - As required

Grinding Dhal batter :

Toor dal - 1/4 cup
Channa dal - 1/4 cup
Coconut - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida - pinch
Garlic- 1 pod( optional)
Red chillies - 2
Turmeric little

Method :

1. Grind the above ingredients to a coarse paste (thick paste) like how we grind for vadai/adai.
2. Grease the idly plates with oil, fill the mixture in the idly plates loosely. 
3. Now steam for 10 minutes.
4.Steam/ cook the finely chopped vegetable separately.
5. Crumble the steamed dal once  it is completely cooled.
6. Heat oil in a frying pan , add mustard, urad dhal, Asafoetida, Curry leaves, Red chillies one by one.
7. Add cooked vegetable( add tamarind if using at this stage which is absolutely optional)
8. Add crumbled dal mixture.
9. Saute them so that everything is well mixed and  now add coconut. Give it a nice toss.
10. Garnish with coriander and serve with hot rice and Ghee. 

Nithi  – (March 28, 2009 at 11:02 PM)  

This is one of my favorite poriyal :) the decoration and photography is amazing anni. :)

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