Green ahoy!

Some of the best eats since the last post(s) have one thing in common: the colour of Envy, GREEN !!

Pesarettu is a very Andhra type dish. Fermented Mung Beans and Rice with lots of fresh green chillies and onion on the inside, served with Ginger pickle. That's traditional. My penchant to defy tradition takes me far. Here's my recipe for the batter:

1 cup Mung Beans
1 cup Brown Rice (the variety that usually is impossible to cook!!)

Stuff to add after the batter ferments but before blending:
1 Bunch of onion shallots (thats right!!!)
1 bunch of Spinach
Green Chillies, Salt to taste

After blending:
Cumin Seeds

Soak the beans+rice mixture overnight, or, even better, over 2 nights then on the morning of making this delightful green pancake, BLEND BABY BLEND !!!!

Glaze the saucepan slightly with oil, Sesame is my favourite, then pour the batter according to the consistency preferred (thick for uthappam/pancake style and thin for crispness)

I had this with some fat free youghurt and some Priya Ginger pickle. It lit up an otherwise mundane Saturday (and consequently Sunday) afternoon !!

Nutrition wise, it's got a lot of the good stuff:
-Fibre and wholegrain goodness from the Rice-Fibre, Protein, micronutrients and other wondrous things from the Mung Beans
-Usual vegetable goodness from the shallots/chillies
-Good fats from the Sesame oil

So there you go, green up your pesarettu even more ..and do it with ENVY..I mean GREEN-NESS :)

I use shallots instead of actual onions because I generally don't like cooking with onions too much because of their ability to overpower a dish. Shallots are a good compromise with a good taste of the flavour without taking over the whole experience IMO. Oh, they also add to the colour and therefore the Visual Delight !!!