Double Beans And Potato Serva Recipe

Recipe for Serva. Curry for idli and dosa made with dry double beans and potatoes. With step by step pictures.

This recipe again is very special to me. This was a regular at Manju Auntie’s place and I learned it first hand during my trip to Chennai recently. This goes so well with idli and is one of the easiest and quickest curries one can put together in no time.

Soak the dry double beans in water for 4-5 hours. Drain the water and add to a pressure cooker. Add in two cups of water and the halved potato if using. Cook for 3 whistles in a pressure cooker. Remove from heat and wait for the pressure to settle naturally. Set aside.

We will need a masala paste for this recipe. Take a small mixie jar and add in the black peppercorn, fennel seeds, cloves, cinnamon, cardamom, big onion-roughly chopped, garlic and ginger. Grind to a smooth paste. I did not add any water while grinding. If the mixer wont budge, add teaspoon of water at a time and grind to a smooth paste. Heat oil in a pan and add in the ground paste and the chopped tomatoes.

Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.

Add in two cups of water and cook in a pressure cooker for 6-7 whistles. The raw smell of the masala disappears and the gravy nicely gets cooked after cooking for 6-7 whistles. So cook the gravy for a full 6-7 whistles. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.

Remove from heat and serve with idli or dosa.

For the masala

• 1 teaspoon black peppercorn
• 1 teaspoon fennel seeds
• 2 cloves
• 1/2 inch small piece of cinnamon
• 1 cardamom
• 1 big onion, roughly chopped
• 6 cloves garlic
• 1/2 inch piece ginger

For the gravy

• 2 teaspoon oil (peanut or vegetable oil)
• 2 tomatoes
• 2 sprigs curry leaves
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon turmeric
• 3 teaspoon coriander powder
• 1 teaspoon red chilli powder

Veggies

• 1 potato, boiled, peeled and roughly chopped
• 1/4 cup dry double beans, cooked

1. Boil the double beans and potatoes. Set aside.
2. Grind the masalas to a smooth paste. Set aside.
3. Heat oil in a pan and add in the ground paste and the chopped tomatoes.
4. Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.
5. Add in two cups of water and cook in a pressure cooker for 6-7 whistles.
6. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.
7. Remove from heat and serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For the masala

• 1 teaspoon black peppercorn
• 1 teaspoon fennel seeds
• 2 cloves
• 1/2 inch small piece of cinnamon
• 1 cardamom
• 1 big onion, roughly chopped
• 6 cloves garlic
• 1/2 inch piece ginger

For the gravy

• 2 teaspoon oil (peanut or vegetable oil)
• 2 tomatoes
• 2 sprigs curry leaves
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon turmeric
• 3 teaspoon coriander powder
• 1 teaspoon red chilli powder

Veggies

• 1 potato, boiled, peeled and roughly chopped
• 1/4 cup dry double beans, cooked

1. Boil the double beans and potatoes. Set aside.
2. Grind the masalas to a smooth paste. Set aside.
3. Heat oil in a pan and add in the ground paste and the chopped tomatoes.
4. Add in the salt and a little sugar. Add in the coriander powder, turmeric powder and the chilli powder. Saute for 5 minutes.
5. Add in two cups of water and cook in a pressure cooker for 6-7 whistles.
6. Remove from heat and wait for the pressure to settle naturally. Add in the cooked and drained double beans. Peel the potatoes and chop roughly. Add it to the pan. Simmer for couple of minutes. Add in a sprig of fresh curry leaves.
7. Remove from heat and serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/double-beans-potato-serva-recipe/

Our very own parathas made with spring onion and cheese. This recipe is the whole wheat version of the chinese favorite “cong you bing” – the super savory green onion pancakes that was my favorite in restaurants when we lived in Hong Kong. I added some Indian spice powders and gave it a little twist. I also made it with atta / whole wheat flour. Here is how to do spring onion parathas my style.

I follow the two roll techinique that I use for Green onion pancakes as it makes for the crispiest parathas ever.

Making the dough Bring a kettle of water to a rolling boil. Measure the flour and set aside. Add in the turmeric powder and red chilli powder. Add in the salt and add in the boiling water. Add in a teaspoon of ghee. For every cup of atta / flour used, add half a cup of boiling water. The dough mixture will be very hot. Mix with a chopstick or using a back of a spoon. Once you are able to handle the heat, start kneading the dough for a minute. Add a teaspoon of flour or more if the dough is very sticky. Knead to the consistency of chapati dough. Once the mixture forms a cohesive dough, set aside to rest for 20 minutes.

First Roll Make golf ball size dough balls out of the big dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil or ghee. Roll the dough into a log.

Roll the log again to form a spiral. Dust the spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil or ghee.

Stuffing and second roll

Sprinkle the green onions on the rolled dough. About 2 tablespoon of chopped green onion for every paratha. Shred a thin layer of mozzarella cheese on top of the spring onions.

Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.

Third and Final Roll Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches. Roll gently and avoid putting pressure. A little stuffing may pop out and thats fine. Roll as gently as possible to minimise the stuffing from coming out.

Making Paratha Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy parathas, add little more oil. Cook for 2 minutes on each side on a medium flame till the parathas are brown and crispy. Do not rush the cooking. It tastes great when the parathas are evenly cooked and uniformly brown all over. So take your time to cook these parathas. The crispy texture of the parathas are to die for. So leave it for a little extra time to achieve that texture.

Serve hot! My son prefers to have it with the all time universal favourite – “ketchuppppp”. Serve hot and count your little blessings!

For the Parathas

• 1 cup atta / whole wheat flour
• ½ cup boiling water
• ½ teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 10 green onions, chopped
• 2 tablespoon mozarella cheese
• ¼ cup peanut oil or sunflower oil or ghee

1. Make a dough with flour, hot water, spice powders and salt. Set aside to rest for 20 minutes.
2. Make golf ball size dough balls out of the dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil or ghee. Roll the dough into a log. Roll the log again to form a spiral. Rest for 5 minutes.
3. Dust the rested and spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil or ghee. Sprinkle the green onions on the rolled dough. Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.
4. Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches.
5. Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy parathas, add a little more oil. Cook for 2 minutes on each side on a medium flame till the parathas are brown and crispy.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Breads
• Cuisine: Indian