30 September, 2018
Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce
Avarakka Theeyal is delicious Broad Beans in a Coconut Tamarind Sauce. Tangy, spicy and just the right curry to go with rice but tastes just as good with fulkas.
Avarekai, as they are called in Kannada, are also called Broad Beans, Flat Beans, also called Papdi in Hindi / Marathi. Generally I cook it as a stir-fry and frankly, at home, these beans are not much appreciated. Therefore, I was apprehensive while cooking the beans as a curry. I was unnecessarily worried. This Avarakka Theeyal or Broad Beans in a Coconut Tamarind Sauce is an excellent example of Kerala Style Cuisine.
This month for Ssshhh… Secretly Cooking…, a forum where members are paired with other members and then the fun begins. We already have a chosen state the partners exchange 2 secret ingredients and you are to cook with these ingredients. Interesting? Join us?
Now, this month the chosen state is Kerala, and I am paired with Mayuri and she gave me tamarind and coconut oil as my secret ingredients. I gave her dalchini/cinnamon and curry leaves as her ingredients.
Kerala has recently been ravaged by floods the worst in the century with over a million people evacuated and 483 people died. The 14 districts were on red alert. The gates for Thirty-five out of the fifty-four dams within the state were opened for the first time in history. The worst was that all five overflow gates of the Idukki Dam were opened at the same time, for the first time in 26 years. I shudder to think what would have happened if the gates were not opened.
If that was not enough there were landslides that have left the hilly districts isolated.
According to the Kerala government, one-sixth of the total population of Kerala had been directly affected by the floods and related incidents.
Be kind and donate to the building of the state, generously!
In the past, I have already tried making
- Appam~ Indian Flat Bread
- Palak Kuttu/Keerai Mulagootal/Keerai Kootu
- Idiyappam or Nooputt or Noolputtu or String Hoppers or Shirvoliyo
- Kerala Malabar Style |Mutta Biryani| Egg Biryani
- Vegetable Stew in Coconut Milk~Indian State Kerala
Avarakka Theeyal – Broad Beans in a Coconut Tamarind Sauce
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- 10-15 avarakka / broad beans, stringed and chopped into 1-inch pieces
- Tamarind lemon sized ball
- 1/2 tsp turmeric powder
- 1-1/2 tsp coconut oil
- 1/4 tsp mustard seeds
- 7-8 curry leaves
- salt to taste
To roast and grind to a paste:
- 1 cup, grated coconut
- 1 onion sliced
- 4-5 dried red chillies
- 1 tbsp coriander seeds
- Soak the tamarind in 1-cup water while you start your preparations like stringing and chopping your beans, grating your coconut. For me, it is thawing the coconut that I have in the freezer.
- Squeeze the tamarind pulp and set aside. You may repeat with 1/2 cup water two more times. (Since our food is not as pungent and sour now I did use all the pulp).
- In a kadhai/wok add 1/2 tsp of coconut oil and add the onions, stir-fry until translucent then add the red chillies and the coriander seeds roast until you get a lovely aroma.
- Then add the coconut and roast over low-medium heat until the coconut becomes light brown in colour throughout. It is important to keep stirring to avoid the coconut from burning or even unevenly browning.
- Cool completely, then in the chutney pot of your mixer grind to a smooth fine paste. Use a little water to help the grinding.
- Heat the 1 tsp coconut oil and add the rai/ mustard and curry leaves, turmeric. Let the rai/mustard splutter.
- Add the beans and sauté until it softens a little.
- Add the salt and the tamarind water and bring to a boil.
- Cook covered medium heat till the broad beans are cooked and soft.
- Add the coconut mixture on the beans, mix well bring to a boil.
- Serve hot with rice.
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