Avarakkai Paruppu Curry

October 21, 2024

30

medium

3

  • Prepare the Broad Beans:
    • Wash the avarakkai and remove the strings from both sides. Cut them into medium-long pieces.
    • Cook the broad beans either on the stovetop or in a pressure cooker for 3 whistles. Drain the water and set the cooked beans aside. You can save the water for the kuzhambu or soak tamarind in it.
  • Cook the Dal:
    • Pressure cook the toor dal until soft and mushy. Set it aside.
  • Roast and Grind the Masala:
    • Heat 1 tablespoon of oil in a pan over medium heat. Add the dried red chilies, cumin seeds, coriander seeds, and grated coconut (if using). Roast until fragrant.
    • Add the chopped tomatoes and cook until they turn soft and mushy. Remove from heat and allow the mixture to cool.
    • Once cooled, grind the roasted ingredients into a smooth paste by adding enough water.
  • Make the Kuzhambu:
    • Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, add mustard seeds and let them splutter.
    • Extract the tamarind juice from the soaked tamarind and add it to the pan.
    • Let the tamarind water come to a boil, then add the cooked toor dal, jaggery, salt, and turmeric powder. Stir well.
    • Add the ground masala paste and let it simmer on low heat for about 5 minutes to allow the flavors to blend.
  • Combine Everything:
    • Now, add the cooked avarakkai (broad beans) to the kuzhambu. Let it boil for another 4-5 minutes, allowing the beans to absorb the flavors.
  • Finish and Serve:
    • Turn off the heat and garnish the kuzhambu with freshly chopped coriander leaves.
    • Serve hot with steamed rice or roti.
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Ingredients:

Adjust Servings
1cup avarakkai / broad beans chopped, ( lengthwise)
2 chillies nos) green
2tbsp coriander seeds
1tsp cumin seeds
1tbsp jaggery
3servings tamarind - lemon size
1tsp mustard
1tsp oil
2tbsp oil
0.5 pepper corns tsp
3servings salt as needed
2 tomatoes nos) finely chopped
0.5 toor dal cup
0.25 turmeric powder tsp

Directions

1.
Prepare the Broad Beans
1. Wash the avarakkai and remove the strings from both sides. Cut them into medium-long pieces. | 2. Cook the broad beans either on the stovetop or in a pressure cooker for 3 whistles. Drain the water and set the cooked beans aside. You can save the water for the kuzhambu or soak tamarind in it.
Mark as complete
2.
Cook the Dal
Pressure cook the toor dal until soft and mushy. Set it aside.
Mark as complete
3.
Roast and Grind the Masala
1. Heat 1 tablespoon of oil in a pan over medium heat. Add the dried red chilies, cumin seeds, coriander seeds, and grated coconut (if using). Roast until fragrant. | 2. Add the chopped tomatoes and cook until they turn soft and mushy. Remove from heat and allow the mixture to cool. | 3. Once cooled, grind the roasted ingredients into a smooth paste by adding enough water.
Mark as complete
4.
Make the Kuzhambu
1. Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, add mustard seeds and let them splutter. | 2. Extract the tamarind juice from the soaked tamarind and add it to the pan. | 3. Let the tamarind water come to a boil, then add the cooked toor dal, jaggery, salt, and turmeric powder. Stir well. | 4. Add the ground masala paste and let it simmer on low heat for about 5 minutes to allow the flavors to blend.
Mark as complete
5.
Combine Everything
Now, add the cooked avarakkai (broad beans) to the kuzhambu. Let it boil for another 4-5 minutes, allowing the beans to absorb the flavors.
Mark as complete
6.
Finish and Serve
1. Turn off the heat and garnish the kuzhambu with freshly chopped coriander leaves. | 2. Serve hot with steamed rice or roti.
Mark as complete
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