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Tempered Edamame

15 Dec

Tempered Soybeans.

Edamame are fresh soybeans in a pod. The soybean pods are shelled and the soy beans are boiled in salted water till just soft. Oil is tempered with few spices and cooked edamame are briefly fried in oil. Lemon juice is added as a final step along with freshly grated coconut if desired. Serve tempered edamame immediately.
Makes: around 3 Servings of Tempered Soybeans.


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.
Notes: Make sure not to overcook the edamame.

Suggestions: When pressed between fingers, edamame should mash completely. If the edamame are not cooked properly, put them in a boiling water and cook till done.
Variations: You can also garnish with chopped cilantro.
Other Names: Tempered Edamame, Tempered Soybeans.