Monday, October 2, 2017

Posted by Mala at 12:00:00 AM No comments
This is a very flavorful curry, not totally dry, because the tomatoes added lend some semi gravy to this, and this is an Andhra preparation. Learnt this recipe from a good old friend of mine. Goes very well with rice as well as rotis.
This is an unique kind of curry, where we do not saute the onions and tomatoes, which we normally do. But, believe me, this curry is so tasty and awesome.
My daughter's family, who were here recently enjoyed this to the hilt.
Please check my Glossary for any unknown terms

Avarakkai / broad beans - 1 kg, cut into cubes
Onions - 3, chopped
Tomatoes - 4, chopped
Sambar powder - 1 1/2 tsps
Salt to taste

To season
Cooking oil/gingely oil - 4 tsps
Turmeric powder - 1/2 tsp
Hing/asafoetida powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera/cumin - 1 tsp
Red chillies - 3, broken
Curry leaves - few
Coriander /cilantro leaves for garnishing

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 25 mts

Serves 6

Chopped avarakkais loaded into a pan, with 3/4 cup water

Add the chopped onions and tomatoes too

Add the sambar powder also

Mix well

Cover with a lid, and cook on medium flames. By the time the vegetables get cooked, the water wil be used up fully. That's why we must not pour more water.

Add salt when things are half cooked

See...wasn't I right? Veggies cooked, water fully absorbed.

In another pan, heat oil, add all the seasoning ingredients

Put the curry leaves on top of the cooked veggies

Pour the seasonings on top of the curry leaves

Add the washed and finely chopped coriander leaves too

Mix well, and serve this aromatic curry with rotis and dhal.

This post first appeared in


Post a Comment

Note: Only a member of this blog may post a comment.