I have special affinity to Coconut right from childhood when my mom used to make “Kobbari louz” (I am sure I would have slaughtered the name and the spelling.).Essentially it is grated coconut in sugar/jaggery syrup, made into round balls. Heavenly! They were meant to be eaten after our meals but there were plenty of times me and my brother ate them as meals. Good olden days! rather golden days. At home, my mom used to make everything out of fresh grated coconut-To make chutneys or use it in curries or sambar. Quite frankly, I never ate anything made out of coconut milk. I was introduced to coconut milk by one of my friends who uses it to make Palappam. I love Appam and every time she makes it I gorge on it. I tried to make it several times and will need another time and place to showcase all my disaster stories! For now, let me stick to this curry!!
This recipe is adapted from Anjum Anand’s Cannelini Curry that was published in 'Cook Vegetarian' Magazine. I have changed the ratios quite a bit and used Navy beans instead of Cannelini beans, just because I happened to have Navy beans in my pantry.
1 can of Navy Beans (You can use any type of beans, Cannelini or Kidney beans or black eyed peas)
1 can of unsweetened light coconut milk
1 small medium onion, sliced thin
1 Tomato chopped
½ cup beans (Chopped and Boiled)
1 medium potato, peeled, cubed and boiled
½ tsp turmeric
1 clove garlic
1 tsp jaggery
¼ cup fresh grated coconut
7-8 curry leaves
2 green chillies, chopped
Pinch of asafoetida
1 tbsp cumin coriander powder
1 tbsp curry powder
2 tsp Mustard seeds
Salt to taste
Put some oil in a wok and fry some mustard seeds. Add curry leaves, green chilies and asafoetida. Sauté the onions till golden brown.Add turmeric,garlic, ginger and tomatoes and cook till they are tender. Add boiled potatoes and beans.
Put coriander-cumin powder, curry powder, jaggery, fresh coconut and salt .Cook for a couple of minutes. Now, pour the coconut milk and let it simmer for about 10 mts or until the curry begins to thicken and comes together.
Serve with hot rotis or rice!
This is my entry to:
-MLLA 13 conceived by Susan of the "The Well-Seasoned Cook" and currently being hosted by Sunshinemom of "Tongue Ticklers"
-Lets Go Nuts, a brainchild of Aqua of "Served with Love" and guest hosted by Padmajha of "Seduce your Tastebuds"