Sunday, 12 February 2012

Tempered Edamame

Shelled Fresh Soy Beans 2 Cups
Red Chile Powder 1/4 tsp
Grated Fresh Coconut 2 Tbsps
Turmeric Powder 1/8 tsp
Lemon Juice 1 tsp
Salt to taste
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 8
Oil 2 tsps
Method of preparation:
Boil the shelled soy beans in enough salted water for around 10 minutes or until they are soft.
Strain the boiled soy beans and refresh in cold water and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cooked edamame and salt.
Stir fry for few seconds and stir in grated coconut, red chile powder and turmeric powder.
Remove from heat and stir in lemon juice.
Adjust the seasoning if required and serve tempered edamame as a snack or as a accompaniment to steamed rice.