Monday, March 5, 2018

Posted by Mala at 12:00:00 AM No comments
Broad beans..also called avarakkai in tamil.... a very good source of Iron.....lot of minerals and vitamins.....can be cooked like this too, which can be called a 2-in-1 curry, since it can be used as a side for south indian cooking and can be used as a combo for rotis too. My co-sister called me and told, she ate this kind of curry in a restaurant, and she told me to make this curry, click and share, so that this recipe will be useful to you all. And...this curry is loaded with protein-rich peanuts too...
 And lo!!! here it is...
Please check my Glossary for any unknown terms.

Avarakkai/broad beans - 300 gms, washed well, and chopped
Onion - 1, big, chopped
Peanuts - 1/4 cup, soaked over night, and pressure cooked
Salt to taste
A pinch sugar

For seasoning
Oraganic coconut oil - 2 tsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds
 1 tsp
Jeera/cumin - 1 tsp
Red chillies - 2-3, broken
Curry leaves - few

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts

Serves 2 - 3

With 1/2 cup water and a pinch of sugar, let the chopped broad beans get cooked in a pan on medium flames. This sugar is to retain the green color of the avarakkai

Onion chopped and ready, over-night soaked peanuts, pressure cooked.

After it is half cooked, add salt

The cooked broad beans, drained, though there will not be much water to drain. That's why you must keep just enough water to cook the broad beans

Heat a non stick pan, add all the above mentioned seasoning. After they splutter....

add the chopped onions and curry leaves, and saute till the onions become pleasantly golden

Now, add the pressure cooked peanuts

and now, the cooked and drained broad beans, and mix well

Serve with any rasam or kuzhambu or with a roti and dhal

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* You can add 2 tsps of grated coconut, and a handful of tur or moong dhal, semi cooked, and the curry becomes still more protein-enriched.


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