Beans Kayirasa

Ingredients:
1/2 kg of tender Beans
Pinch of Turmeric powder
Salt to taste
1.5 tsp Black Gram seeds
2 - 3 Green Chillies
1 cup grated Coconut
4 - 5 strands of Coriander leaves
1 tsp fresh Lime Juice
1 tsp Mustard seeds
1/4 tsp Cumin seeds
10 - 12 Curry leaves
1 - 2 broken Red Chillies
1 tsp Butter
4 - 5 tsp Oil

Recipe:
Remove the finer and chop the beans into small pieces as shown in the picture below.

Add 2-3 tsp oil in a heavy bottomed vessel and heat. Add chopped beans, salt, turmeric powder and stir fry in medium / low flame until its cooked.

Put 1 tsp oil in a pan, add black gram seeds and heat. Once it turns into light golden collar, add the finely chopped green chillies and fry them in medium flame for about 2-3 mins.

Put grated coconut and fried masala in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Pour this ground mixture to the vessel containing cooked beans. (Add salt, water) Bring it to boil and mix well.

Put chopped coriander leaves and mix them well.

Put butter, red chilly pieces, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kayirasa. Mix well before serving. It goes well with Rice/Dosas/Chapathis/Rottis, etc.

Kadi Type 2

Ingredients:
3/4 cup Bengal Gram flour / Kadle Hudi
2 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
1 tsp Kasuri Methi / Dried fenugreek leaves
1 small Carrot
2 tsp grated Coconut
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter

Recipe:
Grate the carrot, cut the green chillies, coriander leaves and mash the ginger as shown in the picture below.

Put Bengal gram flour, buttermilk, salt in a vessel and mix them well. 

Add around 2-3 cups of water, cut green chillies, mashed ginger pieces, grated carrot, kauri methi, grated coconut, turmeric powder in a vessel and bring them to boil.

Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required. Add chopped coriander leaves and mix well.

Put butter, red chilly pieces, mustard seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice, Chapathis, Paratas, etc.