Sunday Brunch Recipes: Hyacinth Beans Uthappam with Tomato Gravy

uthappam batter

🥗Healthier: whole wheat flour

💰Cheaper: regular flour

Whole wheat flour adds fiber and nutrients.

hyacinth beans

🥗Healthier: edamame

💰Cheaper: green peas

Edamame is a good protein source, while green peas are more affordable.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and save prep time.

coriander leaves

🥗Healthier: parsley

💰Cheaper: spinach

Parsley can provide a similar flavor, while spinach is economical.

Prepare the tomato gravy by cooking tomatoes and tamarind with 2 cups of water in a wok on medium flame until softened.

In a mixer jar, blend coconut, ginger, cumin, and peppercorns with a little water to make a smooth paste.

Strain the cooked tomato and tamarind mixture to remove moisture and add the pulp to the coconut paste.

Mix in coriander powder, turmeric powder, and chili powder with the blended mixture.

Add the strained liquid back to the mixture and dilute with an additional half cup of water.

Heat oil in the same wok and temper with mustard seeds, cumin, peppercorns, and curry leaves.

Add salt and reduce the gravy until oil surfaces on top.

Prepare the uthappam by heating a tawa on medium flame and adding a tablespoon of oil.

Add finely chopped onion and dill leaves to the oil, sauté until fragrant, then mix half into the dosa batter.

Top the dosa with the remaining sautéed mixture along with boiled hyacinth beans, grated carrot, chopped coriander, and chilies.

Pour two ladles of dosa batter onto the tawa and spread it out, then top with the prepared mixture.

Cook until the bottom is golden brown, flip, and cook the other side until browned.

Cooking Techniques

Equipment Needed

Spice Level: