Ingredients:
Sour Curd – 1 1/2 cups
French Beans – 1 cup, cut into 1 inch pieces, trimmed
Turmeric Powder – 1/2 tsp
Salt as per taste
For the Masala:
Rice – 2 tsp
Green Chillies – 2
Coconut – 1 cup, grated
For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Fenugreek Seeds – 1/2 tsp
Jeera – 1/2 tsp
Dried Red Chilli – 1, halved
Curry Leaves – 1 sprig
Method:
1. Soak the rice in 1/2 cup of water 15 minutes.
2. Drain and combine with green chillies, coconut and 1/2 cup of water.
3. Grind to a fine paste.
4. Transfer to a bowl.
5. Add turmeric powder, salt and curd.
6. Whisk till well blended.
7. Heat 1 cup of water in a pan over moderate heat.
8. Add beans and bring to boil.
9. Simmer for about 5 to 6 minutes till beans are tender.
10. Add the curd and continue to simmer, stirring continuously.
11. Remove from heat.
12. Heat ghee for tempering in a small pan.
13. Fry the tempering ingredients and add it to the curd curry.
14. Serve hot with rice.
