Name: Tammakaya Pachadi | Sword Bean Chutney
Prep time: 15 min
Cook time: 20 min
Ingredients: Sword Beans; 2 Tomatoes; 7-8 Green Chilies; 1/4 cup Curry Leaves; 1/4 tsp Fenugreek Seeds; 1 tsp Cumin Seeds; 2 tbsp Sesame Seeds; 10-15 grams Tamarind; Salt; Oil; 1 tbsp Bengal Gram; 1 tbsp Black Gram; 1 tsp Mustard Seeds; 1 tsp Cumin Seeds; 2-3 Dried Chilies; 4-5 Garlic Cloves; 1/4 cup Curry Leaves; 3 tbsp Oil

Tammakaya Pachadi | Sword Bean Chutney

Prep Time

15 mins

Cook Time

20 mins

Let's explore the timeless recipe for Sword Bean Chutney, a dish rich in calcium and iron, and beneficial for enhancing fiber content and digestion.

Course: Breakfast Chutney, Dinner, Lunch

Cuisine: Indian

Keyword: Chammakaya Chutney, Healthy Chutney, Sword Bean Chutney, Tammakaya Chutney

Servings: 6 people

Ingredients

Sword Beans
2 Tomatoes
7-8 Green Chilies
1/4 cup Curry Leaves
1/4 tsp Fenugreek Seeds
1 tsp Cumin Seeds
2 tbsp Sesame Seeds
10-15 grams Tamarind
Salt
Oil

For Tempering

1 tbsp Bengal Gram
1 tbsp Black Gram
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2-3 Dried Chilies
4-5 Garlic Cloves
1/4 cup Curry Leaves
3 tbsp Oil

Instructions

Begin by preparing the sword beans (chammakaya):

Start by removing the fibrous strings, trimming the ends of the beans.
Dice the beans into smaller, manageable pieces.
Now, let's move on to the cooking process:
Place the diced sword beans in a saucepan and add some water. Boil them for 7-8 minutes.
After boiling, strain off the water.
Heat 1 tsp of oil in a pan.
Add 1/4 tsp of fenugreek seeds and 1 tsp of cumin seeds, then mix them.
Introduce 7-8 diced green chilies and sauté them.
Follow with 2 tbsp of sesame seeds and continue frying.
Transfer these ingredients to a separate plate.
Heat another teaspoon of oil in the same pan.
Add the cooked sword bean pieces and fry them for 2-3 minutes, allowing them to change color.
Add 2 diced tomatoes and mix them in.
Sprinkle 1/2 tsp of salt and cook until the tomatoes become soft.
Finally, add curry leaves and fry for a minute.
Incorporate 10-15 grams of tamarind, mix, and cut off the stove. Let the ingredients cool down.

Now, for the chutney preparation:

In a blender jar, combine the fried green chili-sesame seeds mixture with some salt and grind it into a paste.
Add the cooked sword beans and coarsely grind them.

For the tempering:

Heat 3 tbsp of oil in a pan.
Add 1 tbsp of Bengal gram and 1 tbsp of black gram, frying until they change color.
Incorporate 1 tsp of mustard seeds, 1 tsp of cumin seeds, and 2-3 dried chilies, and fry.
Add 4-5 coarsely ground garlic cloves and mix.
Toss in 1/4 cup of curry leaves and continue frying.
Add the prepared chutney and mix thoroughly.
Cut off the stove.