Follow these steps for perfect results
Sweet corn
Avarekalu / Lilva Beans
Fresh coconut
grated
Cumin powder
Mustard seeds
Asafoetida
Green Chillies
finely chopped
Dry Red Chilli
Curry leaves
roughly torn
Salt
to taste
Sunflower Oil
Pressure cook the avarekalu beans with water and salt for 1 whistle. Release pressure naturally and drain water.
Heat oil in a pan/kadhai.
Add mustard seeds and allow to splutter.
Add curry leaves, dry red chilli, and asafoetida. Crisp the curry leaves.
Add cooked beans and sweet corn. Toss for 10 minutes.
Add grated coconut, cumin powder, and salt to taste. Toss well.
Serve hot as a snack.
Expert advice for the best results
Adjust spice levels to your preference.
Add a squeeze of lemon juice for extra tang.
Everything you need to know before you start
10 mins
Beans can be cooked in advance.
Garnish with fresh coriander leaves and a lemon wedge.
Serve hot as a snack.
Serve as a side dish with rice and sambar.
A classic pairing.
Discover the story behind this recipe
A popular snack during festivals and special occasions.
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