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    Ingredients: Val Usal

    Uploaded by

    Prashanth Kannar K
    This document provides a recipe for val usal, a traditional South Indian bean curry. It lists the ingredients including sprouted field beans, onions, tomatoes, mustard seeds, turmeric, chili powder, asafetida, curry leaves, garam masala, jaggery, coconut, and seasonings. The instructions explain how to soak and sprout the beans, sauté onions and spices, grind coconut and spices into a paste, add the paste to the beans along with other ingredients, and simmer until the beans are tender. The finished dish is garnished with coriander and coconut.

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    Ingredients: Val Usal

    Uploaded by

    Prashanth Kannar K
    13 views2 pages
    This document provides a recipe for val usal, a traditional South Indian bean curry. It lists the ingredients including sprouted field beans, onions, tomatoes, mustard seeds, turmeric, chili powder, asafetida, curry leaves, garam masala, jaggery, coconut, and seasonings. The instructions explain how to soak and sprout the beans, sauté onions and spices, grind coconut and spices into a paste, add the paste to the beans along with other ingredients, and simmer until the beans are tender. The finished dish is garnished with coriander and coconut.

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    Val Usal

    Original Title

    Val Usal

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    This document provides a recipe for val usal, a traditional South Indian bean curry. It lists the ingredients including sprouted field beans, onions, tomatoes, mustard seeds, turmeric, chili powder, asafetida, curry leaves, garam masala, jaggery, coconut, and seasonings. The instructions explain how to soak and sprout the beans, sauté onions and spices, grind coconut and spices into a paste, add the paste to the beans along with other ingredients, and simmer until the beans are tender. The finished dish is garnished with coriander and coconut.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    13 views2 pages

    Ingredients: Val Usal

    Uploaded by

    Prashanth Kannar K
    This document provides a recipe for val usal, a traditional South Indian bean curry. It lists the ingredients including sprouted field beans, onions, tomatoes, mustard seeds, turmeric, chili powder, asafetida, curry leaves, garam masala, jaggery, coconut, and seasonings. The instructions explain how to soak and sprout the beans, sauté onions and spices, grind coconut and spices into a paste, add the paste to the beans along with other ingredients, and simmer until the beans are tender. The finished dish is garnished with coriander and coconut.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Val Usal

    Duration:30 minutes +sprouting time

    Serves:2 to 4 people
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    Authenticity Slice

    Stir gently so that the beans don't break. If the gravy is too watery, you can simmer for a few
    additional minutes to get the desired consistency.

    Ingredients

    Field beans (val), sprouted (1 cup)


    Onion, finely chopped (1 cup)
    Tomato, finely chopped (1)
    Mustard seeds (sarson) (1/2 tsp)
    MTR Haldi Turmeric Powder (1/2 tsp)
    MTR Lal Mirch Red Chilli Powder (1/2 tsp)
    Asafoetida (hing) (a pinch)
    Curry leaves (kadipatta) (3 to 5)
    MTR Garam Masala Powder (1/2 tsp)
    Jaggery (gur) (1/2 tsp)
    Coriander leaves (hara dhania), chopped (1 tbsp)
    Coconut, grated (1 tbsp)
    Oil (1 tbsp)
    Ginger, chopped (1/2 inch)
    Garlic clove, chopped (1)
    Green chillies, finely chopped (2)
    Salt (As per taste)

    Method

    Wash the beans thoroughly and soak them for four hours. Then, drain the water and tie them up in a
    muslin cloth and hang overnight for them to sprout.
    Heat oil in a kadhai and add sarson to it. As soon as it starts crackling, add MTR Haldi Turmeric
    Powder and hing.
    Stir and then add the onions. Saut till the onions turn transparent.
    Now, add the sprouted beans and then, pour two cups of water. Stir well and cover the kadhai.
    Let it cook till the beans are almost done.
    While the beans are cooking, grind fresh coconut, ginger, garlic, and green chillies in a chutney grinder
    along with some water to make a smooth paste.

    Once the beans are almost cooked, add the paste, MTR Lal Mirch Red Chilli Powder, MTR Garam
    Masala Powder, jaggery, and salt to the kadhai.
    Stir well and pour or 1 cup of water and then, stir again.
    Cover and let the curry simmer till the beans are cooked completely.
    Garnish val usal with hara dhania and fresh grated coconut.

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