Thursday, January 4, 2018

Posted by Mala at 12:00:00 AM No comments
Avarakkai/Broad beans are very high in protein and energy just like any other green vegetable. They are a very rich source of dietary fiber too. Rich in iron, lot of enzymes, and this method of making this curry can be found in all South Indian households.
Please check my Glossary for any unknown terms.
Please check my other South Indian curries.

Avarakkai - 1/4 kg, washed and chopped fine
A pinch of sugar
Salt to taste

To season
Coconut oil - 2 tsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Red chillies - 2, broken
Fresh grated coconut - 2 tbsps
Curry leaves -  a few

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2

Avarakkai/broad beans chopped, allowed to boil with just 1./2 cup water

Add a teeny weeny pinch of sugar, so that this helps the vegetable to retain its green color

When it is half cooked, add salt

Fully cooked now, the water has also been used up fully, add grated coconut and curry leaves. Keep the flames on the lowest. Cooking this way, helps us not to waste that water, loaded fully with nutrition.

Heat coconut oil in a pan, add all the above mentioned seasoning ingredients, when the urad dhal becomes golden....

pour on top of the avarakkai curry and mix well.

Serve this aromatic curry with any rasam or sambar.

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