Chana and Spring Beans Pooli Kootu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 250g - Kabuli chana
  • 250g - Spring beans
  • 25g - Tamarind (extract into juice)
  • 20g - Chana dal
  • 20g - Urad dal
  • 10g - Coriander seeds
  • 1 small cup - Coconut
  • 7-10 - Dry chillies
  • 1 tsp - Sambar powder, to blend
  • 3 tsp - Oil
  • 1 tsp - Mustard seeds
  • Curry leaves
  • 1 tsp - Rice flour
  • Hing, as per taste
  • Salt, as per taste
  • Jaggery, a pinch

How to Make Chana and Spring Beans Pooli Kootu

  • Soak chana overnight and pressure cook with a little salt.
  • You can drain the water and use it when you're making the gravy. Steam the beans and keep it aside.
  • In a pan, add a tablespoon of oil and fry the hing, chana dal, urad dal, coriander seeds, and chilli until golden brown.
  • In a blender, add the above fried items, rice flour, and the coconut, and make it into a paste.
  • Now in a pan, add the chana, spring beans, tamarind juice, and a little sambar powder, and make it come to a good boil; add salt and jaggery to it.
  • Next, put the paste we made earlier and allow it to boil.
  • Put the remaining oil and mustard seeds and temper with the curry leaves.