>> I'M ALAMELU.

I AM SO GLAD YOU CAN JOIN ME TODAY.

WE ARE BLESSED WITH AN ABUNDANCE OF VEGETABLES, EACH OF WHICH CAN BE COOKED AND ENJOY IN MANY DIFFERENT WAYS USING LEGUMES AND SPICES.

SO TODAY WE WILL FOCUS ON A SUPERSTAR VEGETABLE -- THE GREEN BEAN.

>> TODAY, WE WILL SHOW HOW THE REMARKABLY NUTRITIOUS GREEN BEANS CAN BE EASILY COOKED IN AT LEAST THREE DIFFERENT WAYS.

GREEN BEANS WITH LENTILS AND COCONUT, GREEN BEANS KULAMBU WHICH IS A SAUCY DISH WITH GREEN BEANS AND FINALLY, GREEN BEANS WITH CARROTS, ALL RESULTING IN DELIGHTFUL DISHES THAT CAN SHALL SERVED AS SIDE DISHES TO ANY MEAL OR EVEN AS SNACKS BETWEEN REGULAR MEALS.

>> THE FIRST DISH THAT WE WILL PREPARE IS GREEN BEANS WITH LENTILS AND COCONUT, IT IS ALSO KNOWN AS GREEN BEANS PORIYAL.

FIRST WE WILL START WITH GREEN BEANS WITH MOONG LENTILS, GENDER AND COCONUT.

GREEN BEANS PORIYAL MAKES A TASTY SIDE DISH FOR ANY MEAL.

WE HAVE ABOUT QUARTER CUP OF MOONG LENTIL, 3/4-TEASPOON OF TOURNAMENTRY, ONE DRIED RED PEPPER, 2 TO THREE CURRY LEAVES, ONE TEASPOON BLACK MUSTARD SEEDS, TWO TEASPOON URAD DAL, HALF A TEASPOON CHUTNEY POWDER AND ONE POUND OF GREEN BEANS, DICED, THE STEMS OF ARE REMOVED, ABOUT THREE CUPS, I HAVE ONE TEASPOON MINCED FRESH GINGER, AND I HAVE SOME QUARTER CUP OF FRESH COCONUT.

NOW, THAT WE HAVE GONE THROUGH THE INGREDIENTS, LET ME TOOK ABOUT THE MOONG LENTIL.

THE MOONG LENTIL IS EASILY AVAILABLE IN THE REGULARRY GROCERY STORE OR THE INDIAN GROCERY STORE AND COOKS QUICKLY.

LENTILS ARE HIGH IN FIBER AND PROTEIN AND I'LL SHOW YOU HOW TO COOK T. I HAVE ABOUT TWO CUPS OF WATER HERE BOILING AND I'M GOING TO PUT THE LENTILS HERE.

THE MOONG LENTIL.

AND I'M JUST GOING TO COOK IT FOR ABOUT 20B ADD A LITTLE BIT OF THE TURMERIC.

OK.

THERE WE GO.

AND WHAT HAPPENS IS IT COOKS FOR ABOUT 20 MINUTES.

USUALLY, WHEN YOU ARE MAKING THIS DISH, YOU START COOKING YOUR LENTILS FIRST, OK?

AND WHEN THE LENTIL IS COOKING, YOU CHOP YOUR GREEN BEANS.

SO -- AND YOU KEITH MURPHY AN EYE -- AND YOU KEEP AN EYE ON THE LENTIL AND IF THE WATER SEEMS TO BE COOPERATING, DON'T WORRY, ADD A LITTLE BIT MORE WATER, LIKE ABOUT A CUP OR SO.

KEEP AN EYE ON THAT.

SOMETIMES IT BOILS OVER, DEPENDING UPON THE HEAT THAT YOU HAVE, WHETHER IT'S MEDIUM OR HIGH, SO I'LL KEEP AN EYE ON THAT AND I'LL BE STANDING RIGHT HERE AND I'LL BE CHOPPING THE GREEN BEANS, WHICH IS ALREADY DONE HERE.

SO LET IT COOK AND WHEN IT IS COOKED, THE LENTILS ARE GOING TO LOOK LIKE THIS.

ISN'T THAT BEAUTIFUL?

WITH A YELLOW TURMERIC, IT IS ABSOLUTELY GORGEOUS.

AND IT TAKES ONLY 20 MINUTES TO COOK THE LENTILS.

NOW, I'M GOING TO START COOKING THE GREEN BEANS.

LET THAT KEEP ON COOKING, MAYBE BY THE TIME WE ARE DONE WITH THE GREEN BEANS, I CAN SHOW YOU HOW THAT LOOKS.

SO I'M GOING TO HAVE A MEDIUM HEAT HERE AND I'M GOING TO ADD SOME OIL, ABOUT TWO TEASPOONS OF OIL AND I LIKE THE LIGHT COOKING MEDIUM OIL.

AND I'M GOING TO KEEP MY SPICES HERE.

ONCE, WHEN YOU AND ASSEMBLE THE SPICES, THE COOKING GOES VERY EASILY.

WE WANT OUR COOKING PAN, IT WAS ALREADY HEATED AND THEN I ADDED THE OIL.

LET ME SEE HOW IT -- THE TEMPERATURE IS.

CURRY IS A VERY AROMATIC HERB, IT'S AVAILABLE ONLY IN THE INDIAN GROCERY STORE.

IT IS SO AROMATIC AND WHEN YOU COOK IT, WHEN YOU COOK THE GREEN BEANS WITH THE CURRY LEAVES, IT'S AWESOME, BUT IF YOU HAVE DON'T HAVE THE CURRY LEAVES, DON'T WORRY ABOUT IT.

YOU CAN STILL PROCEED WITH THE COOKING WITHOUT THE CURRY LEAVES.

I HAPPEN TO GO TO INDIAN GROCERY STORE AND FIND BEAUTIFUL GREEN LEAVES AND EVEN JUST ADDING THE CURRY LEAVES TO THE HOT OIL, YOU WILL SEE HOW THE WHOLE KITCHEN WILL SMELL SO GOOD.

WANT TO FINISH UP ALL THE CURRY LEAVES.

YOU CAN ADD TWO TO FOUR CURRY LEAVES.

SEE THAT.

YOU CAN HEAR THE SOUND?

IT SPUTTERS AND NOW I'M GOING TO ADD THE BLACK MUSTARD SEEDS AND THE URAD DAL.

OK. AND NOW I'M GOING TO REDUCE THE HEAT BECAUSE I DON'T WANT MY SPICES TO GET BLACK.

THE OIL SHOULD BE HOT, BUT NOT SMOKING.

SO THE SPICES WILL ROAST VERY NICELY WITHOUT BURNING.

SEE HOW THAT MUSTARD SEEDS ARE POPPING AND THE URAD DAL IS GETTING GOLDEN.

NOW WE ADD THE GREEN BEANS.i=7I WE ADD THE GREEN BEANS.

AND AS YOU NOTICE, WE HAVE STEAMED THE GREEN BEANS, OR WE DIDN'T BOIL THE GREEN BEANS.

I'M COOKING WITH FRESH GREEN BEANS HERE, OK?

AND WHILE IT'S COOKING, WHAT I'M GOING TO DO IS -- AND I'M GOING TO TALK ABOUT THE CHUTNEY POWDER.

WHAT IS A CHUTNEY POWDER YOU MAY ASK?

CHUTNEY POWDER IS A MIXTURE OF VARIOUS SPICES, LIKE CORIANDER, RED PEPPER SEEDS, CUMIN SEEDS, ALL OF THESE ARE ALREADY ROASTED AND THEY HAVE BEEN GROUND AND IT'S READILY AVAILABLE IN THE GROCERY STORE AND IT ENHANCES THE TASTE BECAUSE ALL I HAVE IS GREEN BEANS WITH SOME SPICES, SO WHEN YOU ADD THE POWDER THAT IS CALLED THE CHUTNEY POWDER, IT ENHANCES THE TASTE OF THE DISH.

IT'S NOT HOT.

IT IS JUST -- IT'S A BLEND OF MANY SPICES.

I'M GOING TO ADD THAT HERE.

AND THEN I'M GOING TO ADD SALT.

I LIKE TO ADD NOT TOO MUCH SALT BECAUSE THE SPICES AND THE CHUTNEY POWDER GIVES A VERY GOOD TASTE, SO WE WILL JUST HAVE HALF A TEASPOON OF SALT AND THEN I'M GOING TO ADD SOME GINGER.

AGAIN, GINGER IS AN AMAZING VEGETABLE, SO YOU JUST GRATE IT AND THEN YOU PUT IT IN THE GREEN BEANS.

ALREADY, I CAN SMELL THE GREEN BEANS VERY WELL, OK?

SO TIME GOING TO LET IT COOK FOR A FEW MINUTES, AND I WANT TO TELL YOU THE DISH IS SO AMAZING, YOU DIDN'T STEAM OR YOU DIDN'T BOIL THE VEGETABLE.

YOU ARE JUST COOKING THE FRESH GREEN BEANS AND WITH THE GINGER, IT GIVES A GOOD TASTE, AND IT'S NOT HOT, AND THEN, HERE IS MY COOKED YELLOW LENTILS.

WHEN I ADDED THIS, AND WHEN WE'RE SEEING THE COLORS, THE GREEN BEANS WITH THE LENTILS, AND WHENEVER I DO THIS DISH, I CALL IT THE GREEN BAY PACKER PORIYAL AND IT IS DELICIOUS AS YOU HAVE SEEN.

IT DOESN'T TAKE VERY LONG.

LET ME TALK ABOUT THE COCONUT.

YOU CAN GET FRESH SHREDDED COCONUT OR YOU CAN GET UNSWEETENED POWDERED SHREDDED COCONUT, BOTH ARE AVAILABLE IN THE INDIAN GROCERY STORE, AND THIS PARTICULAR UNSWEETENED COCONUT POWDER IS AVAILABLE IN ALL THE NATURAL FOOD STORES NOW, SO WHENEVER YOU ENHANCE THE VEGETABLES IN THE LAST STEP, AND YOU ADD THE COCONUT.

NOW I HAVE THE FRESH COCONUT.

WHENEVER I HAVE FRESH, I LIKE TO USE THE FRESH COCONUT.

SO LET ME USE THE FRESH COCONUT.

AND YOU HAVE TO SEE, WHENEVER I'M COOKING3iíí WITH GREEN BEA, AND THERE YOU HAVE IT, GREEN BEANS WITH COCONUT.

GREEN BEANS WITH LENTILS AND COCONUT.

AND LET ME SHOW YOU, THIS IS ALMOST DONE, LET ME SHOW YOU HOW THIS LENTIL LOOKS.

SEE HOW QUICKLY IT'S DONE.

LOOK AT THAT.

AND IT TAKES ONLY A FEW MINUTES.

SO MY ADVICE WOULD BE TO BOIL THE WATER, ADD THE LENTILS, LET IT COOK, KEEP AN EYE ON IT, COME OVER HERE, CUT YOUR GREEN BEANS, ASSEMBLE YOUR INGREDIENTS AND WHEN YOU'RE READY TO COOK THE GREEN BEANS, THE LENTILS WILL BE DONE AND WITHOUT THE WATER, YOU DRAIN THE WATER AND KEEP IT ASIDE AND ADD THE LENTILS TO IT AND THAT'S ALL THERE IS TO IT.

GREEN BEANS WITH LENTILS, GINGER AND COCONUT.

SOUNDS GOOD?

>> THE SECOND DISH THAT WE WILL COOK WITH, OUR STAR VEGETABLE TODAY, IS GREEN BEANS KULAMBU, ALSO KNOWN AS GREEN BEANS SAMBHAR.

GREEN BEANS COOKED WITH TOMATOES AND SPICES IN A CREAMY LENTIL BASE.

GREEN BEANS SAMBHAR IS DELICIOUS SERVED OVER PLAIN RICE, OR WITH ANY BREAD.

HERE ARE THE INGREDIENTS.

WE HAVE HALF A TEASPOON TURMERIC, GROUND TURMERIC, QUARTER TEASPOON ASAFOETIDA POWDER, TWO TO THREE CURRY LEAVES.

ONE DRIED RED CHILI PEPPER, ONE TEASPOON URAD DAL, ONE TEASPOON SAMBHAR POWDER, AND I HAVE HALF A TEASPOON SALT HERE, AND WITH THE FRESH INGREDIENTS, WE HAVE QUARTER CUP OF RED LENTILS HERE, ONE CUP OF GREEN BEANS, THAT IS CUT IN HALF, HALF A CUP CHOPPED TOMATOES, AND SOME ONIONS AND THEN WE HAVE QUARTER TEASPOON TAMARIND PASTE AND A QUARTER CUP OF TOMATO SAUCE, A QUARTER CUP OF CHOPPED CORIANDER OR CILANTRO AND I'LL BE USING OIL TO START THE COOKING.

LET ME TALK ABOUT COOKING THE LENTIL.

WE HAVE THE WATER BOILING HERE.

WHEN THE WATER IS WARM, I'M GOING TO ADD THE RED LENTIL.

IN THE PREVIOUS RECIPE, WE USED THE YELLOW MOONG LENTIL.

NOW WE ARE GOING TO USE THE RED LENTIL.

AND WHEN THE RED LENTIL COOKS, IT BECOMES YELLOW.

YOU'RE GOING TO SEE THAT.

AND IT COOKS VERY QUICKLY.

SO I'M JUST GOING TO DROP THE LENTILS HERE AND PUT MY -- ACTUALLY, I'M GOING TO RAISE THE TEMPERATURE TO HIGH, AND I'M GOING TO PUT SOME TURMERIC HERE.

AND LET IT COOK.óciiz HERE I ALREADY HAVE CUT THE VEGETABLE, BUT LET ME SHOW YOU HOW I CUT THE GREEN BEANS.

I JUST CUT THE ENDS OFF LIKE THAT, AND JUST CUT IT IN HALF.

AND I DIDN'T STEAM IT, I DIDN'T BOIL IT.

I'M GOING TO COOK WITH THE GREEN BEANS JUST THE WAY IT IS.

OK?

SO WE HAVE THE GREEN BEANS HERE.

SO WHEN WE HAVE THE GREEN BEANS, TOMATOES, AND ONIONS TOGETHER, AND THE SPICES, ADDING THE TOMATO SAUCE GIVES A NICE SAUCY DISH, WITH GREEN BEANS.

OK?

THE RED LENTILS.

SEE THE RED LENTIL.

WHEN I PUT IT IN THE WATER AND I BOILED IT, WHEN IT'S ALL DONE COOKING, IT'S GOING TO LOOK YELLOW, AND THAT'S THE BEAUTY OF THIS LENTIL.

ALTHOUGH IT'S CALLED RED LENTILS, WHEN IT'S ALL COOKED, IT TURNS YELLOW.

NOW, I'M GOING TO ADD SOME OIL.

SAMBHAR IS A VERY -- IT'S A CLASSIC DISH IN SOUTH INDIA.

WE MAKE SAMBHAR FOR BREAKFAST, FOR LUNCH, AND YOU CAN MAKE THIS GREEN BEAN.

NOW I'M DOING GREEN BEANS, BUT YOU WOULD NOT BELIEVE, YOU CAN USE ANY TYPE OF VEGETABLE AND MAKE A SAMBHAR, OK?

OH, THAT LOOKS GOOD.

THAT'S MY KIND OF WARMING UP THE SKILLET.

AND I'VE ADDED THE CURRY LEAVES.

IF YOU DON'T HAVE CURRY LEAVES, DON'T WORRY ABOUT IT.

I'M ADDING THIS ASAFOETIDA POWDER.

I'LL TELL WHAT YOU ASAFOETIDA IS.

FIRST LET ME ADD ALL OF THE INGREDIENTS SO YOU WILL SEE IT.

AND I'M GOING TO ADD THE BLACK MUSTARD SEEDS AND THE URAD.

OK.

WHILE I'M SAUTEEING THIS, LET ME TALK ABOUT THE ASAFOETIDA, ASAFOETIDA IS A VERY STRONG SPICE, AND RIGHT NOW, I'M WAITING FOR THE SPICES, THE MUSTARD SEEDS TO POP, AND THE URAD DAL TO TURN GOLDEN.

WHEN -- JUST NOW IT'S TURNING GOLDEN, SO WHEN IT IS -- SO WHEN I SEE THE POPPING, AND THE GOLDEN, IF THE OIL IS TOO HOT, IT WILL BURN THE SPICE.

YOU DON'T WANT THAT.

JUST RIGHT SEASONING, OK?

NOW I'M GOING TO ADD THE ONION.

AND THE TOMATOES.

AND I'M GOING TO SAI TAW -- TO SAUTEE THIS FOR A WHILE, BUT I'M JUST WORKING MY WAY INTO THE DISH.

SO ONCE WHEN I SAUTEED THIS, I'M GOING TO ADD SOME MORE TURMERIC TO THIS.

DO YOU KNOW TURMERIC IS KNOWN AS INDIAN GOLD.

NOW I'M GOING TO BE ADDING THE GREEN BEANS.

SO THERE WE GO.

SO I'M GOING TO INCREASE THE HEAT, AND NOW I'M GOING TO MIX EVERYTHING TOGETHER.

I WISH YOU WERE ALL HERE, BECAUSE I CAN SMELL THE WONDERFUL AROMA OF THE CURRY LEAVES, THE ASAFOETIDA.

ASAFOETIDA]sb: IS A SPICE, STRO, AROMATIC SPICE THAT SMELLS LIKE ONION AND GARLIC, AND IT'S VERY STRONG, BUT WHEN YOU ADD THAT SPICE TO THE OIL, IT KINDS OF CALMS THAT STRONG SMELL, BUT IT ADDS A GREAT FLAVOR.

DOESN'T THIS LOOK BEAUTIFUL, JUST THE WAY IT IS?

NO STEAMING OR BOILING THE GREEN BEANS.

LOOK AT THIS.

AND NOW I'M GOING TO ADD -- OH, I FORGOT TO ADD MY RED PEPPER.

IT'S OK. DON'T WORRY.

YOU CAN ADD IT ANY TIME.

SEE, THAT'S THE BEAUTY OF IT.

IF YOU FORGOT SOMETHING.

NOT THE SPICES THOUGH, THE MUSTARD SEED AND URAD YOU REALLY NEED TO ADD WHEN THE OIL IS HOT BUT NOT SMOKING, BUT THE RED PEPPER WILL BE NICE IF YOU ADDED AHEAD OF TIME TOO, BECAUSE WHEN THE RED PEPPER IS INFUSED IN THE OIL, IT GIVES A WONDERFUL AROMA, OK?

SO NOW I'M GOING TO ADD A WONDERFUL SPICE CALLED SAMBHAR POWDER, OK?

SAMBHAR POWDER IS READILY AVAILABLE IN THE INDIAN GROCERY STORE, AND YOU KNOW, WE DON'T HAVE TO ROAST DIFFERENT SPICES, MAKE THEM INTO A POWDER.

IF YOU GO TO THE INDIAN GROCERY STORE AND ASK THEM FOR SAMBHAR POWDER, IT IS ALREADY ROASTED AND FRESHLY GROUND.

AND IT SMELLS SO WONDERFUL.

NOW I'M ADDING TOMATO SAUCE.

I LIKE TO ADD TOMATO SAUCE BECAUSE IT GIVES A NICE RICH BASE, AND NOW I'M GOING TO ADD THE LENTILS.

SEE, WHEN YOU ASSEMBLE EVERYTHING TOGETHER, IT GOES SO WELL, AND WHEN YOU GO TO INDIA, WHETHER IT'S LUNCHTIME OR BREAKFASTTIME, THEY ALWAYS HAVE GREAT SAMBHAR.

AND EVEN MY NORTH INDIAN FRIENDS WILL SAY, NO ONE MAKES SAMBHAR LIKE SOUTH INDIANS, SO HERE YOU ARE SEEING THE SAMBHAR IN ACTION.

AND SINCE THIS IS -- SEE HOW THICK THE BASE IS?

SO I'M JUST GOING TO WATER IT A LITTLE BIT, AND I'M GOING TO INCREASE THE HEAT.

AND THEN I'M GOING TO COVER THIS, SO THE BEANS WILL COOK, AND NOW, I'LL TALK ABOUT THE TAMARIN PASTE.

IT HAS A SHELL AND HUNTER STOCKER.

HUNTER SEEDS IN IT.

THEY REMOVE THE HARD SHELL, THE FIBROUS MATERIAL FROM THAT FRUIT AND THEN THEY TAKE JUST THE TAMARIN AND MAKE IT IN TO A PASTE LIKE THIS.

BUT OF COURSE, WHEN I WAS GROWING UP IN INDIA, WHEN THEY WANTED TAMARIND PASTE, THEY ACTUALLY TAKE THE TAMARIND FRUIT, THEY PUT IT IN THE WARM WATER FOR A FEW MINUTES, AND WITH THEIR HAND, THEY WILL BE PRESSING IT.

IT'S A LENGTHY PROCESS.

JUSTwñZ.

USE TAMARIND PASTE.

TRUST ME, YOU WILL LIKE IT.

AND I LIKE TO MAKE MY FOOD VERY AROMATIC AND FLAVORFUL, AND AT THE SAME TIME I DON'T WANT TO SPEND TOO MUCH TIME, ALTHOUGH I LOVE COOKING, I LOVE TO DO EVERYTHING, YOU KNOW, IN A REASONABLE TIME.

AND SEE, THIS IS COOKING NOW.

AND I'M GOING TO CLOSE IT FOR A FEW MORE MINUTES.

I FORGOT THE SALT.

SO I'M GOING TO PUT THE SALT.

I'M THE KIND OF PERSON WHO LIKES TO SAVE, WHETHER YOU HAVE ALL THOSE "8 MISSING PIECES TO A COMPLETE -- WHEN YOU HAVE ALL OF THOSE SPICES, YOU DON'T NEED SALT, BUT A LITTLE BIT OF SALT IS GOOD.

IT'S APPEALING.

WE HAVE THE TOMATOES, THE LENTILS, THE GREEN BEANS.

I DID NOT BOIL OR STEAM.

I'M JUST COOKING IT IN ITS OWN RICH LENTIL SAUCE.

THAT'S IT.

AND JUST COVER THAT FOR A FEW MINUTES AND THEN, WHEN IT IS JUST CRISP, TENDER, YOU TOP IT AND YOU SERVE WITH SAMBHAR OR WITH RICE AND THERE YOU HAVE IT.

>> NOW WE WILL PREPARE GREEN BEANS WITH CARROTS.

PORIYAL.

PORIYAL IS A STIR-FRY DISH.

AND HERE ARE THE INGREDIENTS.

ONE RED CHILI PEPPER, ONE TEASPOON BLACK MUSTARD SEEDS, TWO TEASPOONS URAD DAL, HALF A TEASPOON CHUTNEY POWDER, HALF A TEASPOON SALT, AND I HAVE TWO TO THREE CURLY LEAVES.

TWO CUPS OF DICED GREEN BEANS, ONE CUP DICED AND SLIGHTLY STEAMED CARROTS, AND I'M GOING TO BE USING -- I HAVE ONE TEASPOON MINCED FRESH GINGER, AND I'LL BE USING -- ONE TABLESPOON OF FRESH COCONUT.

WE WILL ADD THE OIL TO OUR SKILLET.

NOW WHEN THE OIL IS HOT BUT NOT SMOKING, I'M JUST GOING TO ADD SOME CURRY LEAVES.

AGAIN, AS I TOLD YOU, IF YOU HAVE THE CURRY LEAVES, USE IT.

IF YOU DON'T HAVE THE CURRY LEAVES, JUST MOVE ON WITH OTHER INGREDIENTS.

SO THERE.

SEE HOW NICELY IT SPUTTERS, AND THEN I'M GOING TO ADD ONE RED PEPPER.

AND I DIDN'T BREAK THE RED PEPPER, JUST THE RED PEPPER BEING INFUSED IN THE OIL GIVES A GREAT TASTE.

AND THEN I'LL ADD THE BLACK MUSTARD SEED.

WHEN YOU ADD THE BLACK MUSTARD SEED, IT POPS, AND I'M GOING TO INCREASE THE HEAT A LITTLE BIT.

OH, I CAN ALREADY SMELL THE RED PEPPER INFUSED IN OIL, GIVING IT A WONDERFUL AROMA.

I HAVE WANT THE BLACK MUSTARD SEEDS TO POP REALLY WELL.

AND THEN, I'M GOING TO BE -- THERE, CAN YOU HEAR THE POPPING SOUND?

AND NOW I'M GOING TO ADD THE URAD LENTIL.

THIS IS.s#ñ AMAZING, THIS URAD LENTIL AND MUSTARD SEEDS TOGETHER GIVES A NICE NUTTY CRUNCHY-LIKE TASTE.

AND BLACK MUSTARD SEEDS ON ITS OWN DOESN'T HAVE ANY SMELL, BUT WHEN YOU PUT IT IN THE HOT OIL, IT GETS A WONDERFUL AROMA.

SEE, NOW THE URAD DAL IS TURNING GOLDEN, SO I'M GOING TO ADD THE GREEN BEANS.

DID YOU NOTICE THAT I DIDN'T STEAM OR BOIL THE GREEN BEANS.

SO WE ARE STIR FRYING THIS, AND I'M GOING TO BE ADDING SOME CARROTS BECAUSE CARROTS NEED TO BE COOKED REALLY WELL.

I PUT A LITTLE BIT OF WATER THERE.

AND TO SPEED UP THE PROCESS OF COOKING, BECAUSE CARROTS TAKE A LITTLE LONGER, THEN I'M GOING TO ADD THE CHUTNEY POWDER.

CHUTNEY POWDER AGAIN, HAS FEW SPICES LIKE RED PEPPER, CORIANDER SEEDS, CUMIN, FENNEL SEEDS, ALL OF THESE ARE ROASTED AND THEY ARE GROUND AND THEY ARE READILY AVAILABLE IN THE INDIAN GROCERY STORE.

IF YOU DON'T HAVE THE INDIAN GROCERY STORE, IS GROWING LIKE WEEDS EVERYWHERE, BUT IF YOU DON'T HAVE AN INDIAN GROCERY STORE, JUST ADD A LITTLE BIT OF CAYENNE AND CUMIN, LIKE A QUARTER TEASPOON AND STILL IT WILL TASTE VERY GOOD.

I KNOW I RECEIVED AN EMAIL SAYING, ALAMELU, HOW DO YOU MAKE THE CHUTNEY POWDER, DO YOU REALLY TAKE ALL THE SPICES, ROAST THEM AND GRIND THEM?

I TOLD HER, NO, IF I SEE SOMETHING QUALITY, I JUST GO FOR THE QUALITY.

SO NOW WE HAVE THE CARROTS, THE BEANS, THE GINGER.

I'M GOING TO ADD ABOUT HALF A TEASPOON OF SALT.

OK?

AND I'M GOING TO CLOSE IT FOR A FEW MINUTES, JUST COOK THE GREEN BEANS JUST THE WAY IT IS, BECAUSE THE GREEN BEANS IS ALREADY CRISPY.

WHY DO YOU WANT TO ADD IT IN THE HOT WATER AND THEN COLD WATER, THEN PAN SEAR IT.

LOOK AT THIS, IT'S ALREADY SOFT AND IT'S GOING TO BE CRISPY.

I ADDED ALL THE INGREDIENTS, AND I DID TALK ABOUT THE FRESH COCONUT VERSUS UNSWEETENED SHREDDED COCONUT, SO IF I HAD THE FRESH COCONUT, I JUST USE THE FRESH COCONUT, LIKE THAT.

AND IF I DON'T HAVE THE FRESH COCONUT, AND I USE THE UNSWEETENED SHREDDED COCONUT, AND THIS IS ALREADY SHREDDED AND IT IS PACKAGED, AND IT'S AVAILABLE IN THE FREEZER.

AND WHEN YOU MIX THE VEGETABLES WITH THE COCONUT, IT IS TOTALLY AWESOME.

SO SEE HOW QUICKLY THE GREEN BEANS ARE COOKED, AN GREEN BEANS IS ALREADY NICE AND CRISP TENDER, SO I'M GOING TO TURN IT UP.

THERE YOU HAVE IT.

SEE HOW PRETTY IT LOOKS?

THAT'S IT.

>> WE HAVE SEEN HOW THE VERSATILE GREEN BEANS CAN BE COOKED IN MANY WAYS THAT CAN BE APPEALING TO EVERYONE.

GREEN BEANS DON'T HAVE TO BE JUST STEAMED, COOKED, AND SWIMMING IN BUTTER.

WE CAN USE LEGUMES AND SPICES TO TRANSFORM THEM INTO DISHES SUCH AS GREEN BEANS WITH LENTILS AND COCONUT, GREEN BEANS KULAMBU, OR SAMBHAR, AND FINALLY, GREEN BEANS WITH CARROTS THAT ARE IRRESISTIBLE EVEN TO KIDS.

SO LONG FOR NOW.

UNTIL NEXT TIME, WITH LOVE FROM MY KITCHEN TO YOURS, "VANAKAM."

>> TO ORDER COPIES OF ALAMELU'S COOKBOOKS, INCLUDING RECIPES FROM THIS SERIES OR THE D.V.D.

SET OF THIS COOKING SERIES, VISIT WWW.MPTV.ORG, AND CLICK ON STORE.

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