Home / Recipe / Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce
30 September, 2018

Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce

Comments : 46 Posted in : Accompaniments, Avarekai/Broad Beans/Papdi, Bachelor Recipes, Brunch, Curry, Diabetics Friendly Foods, Gravy, Indian Cuisine, Kerala Cuisine, Kid Friendly, Meal, Simple and Healthy Vegetarian Diet in Old Age, South Indian Cusine, Stew, Vegetable Sides on by : ArchanaPotdar Tags: , , , , , , , , ,

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.

Avarakka Theeya,Broad Beans in a Coconut Tamarind Sauce ,Kerala Collection

Avarakka Theeyal

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?

Shhh Secretly Challenge

Shhh Secretly Challenge

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.

Avarakka Theeya,Broad Beans in a Coconut Tamarind Sauce ,Kerala Collection

Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce

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

Avarakka Theeya,Broad Beans in a Coconut Tamarind Sauce ,Kerala Collection

Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce

Avarakka Theeyal – Broad Beans in a Coconut Tamarind Sauce

  • Servings: 2
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Ingredients:

  • 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

Method:

  • 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.
Avarakka Theeya,Broad Beans in a Coconut Tamarind Sauce ,Kerala Collection

Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce

Print Recipe
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.
Avarakka Theeya,Broad Beans in a Coconut Tamarind Sauce ,Kerala Collection
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
To roast and grind to a paste:
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
To roast and grind to a paste:
Avarakka Theeya,Broad Beans in a Coconut Tamarind Sauce ,Kerala Collection
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Cool completely, then in the chutney pot of your mixer grind to a smooth fine paste. Use a little water to help the grinding.
  6. Heat the 1 tsp coconut oil and add the rai/ mustard and curry leaves, turmeric. Let the rai/mustard splutter.
  7. Add the beans and sauté until it softens a little.
  8. Add the salt and the tamarind water and bring to a boil.
  9. Cook covered medium heat till the broad beans are cooked and soft.
  10. Add the coconut mixture on the beans, mix well bring to a boil.
  11. Serve hot with rice.
Share this Recipe

​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​
 

46s COMMENTS

46 thoughts on : Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce

  • October 1, 2018 at 4:50 pm

    I love the spicy and tangy theeyal. goes well with plain rice and appalams.

     
    • ArchanaPotdar
      October 2, 2018 at 7:01 am

      Appams now why did I not think of that? Thanks, Shobha.

       
  • October 1, 2018 at 5:34 pm

    This is something new and interesting recipe to me. I have never tasted broad beans in this curry style. This looks so inviting, loved to try with chapati.

     
    • ArchanaPotdar
      October 2, 2018 at 7:00 am

      Thanks, Jolly.

       
  • October 1, 2018 at 9:12 pm

    Love broad beans ,..your curry recipe is a bit different from mine, but it looks delicious and with tamarind and coconut , i am sure it must be lip smacking..thanks for the share di.

     
    • ArchanaPotdar
      October 2, 2018 at 6:59 am

      Thanks, Poonam.

       
  • code2cook
    October 1, 2018 at 10:28 pm

    I am sure this tangy beans will taste great

     
    • ArchanaPotdar
      October 2, 2018 at 6:59 am

      Thanks.

       
  • October 2, 2018 at 2:59 am

    I had board beans curry and fry so many times, but never tried the combination with coconut. I will this recipe soon.

     
    • ArchanaPotdar
      October 2, 2018 at 6:59 am

      Thanks, Pavani.

       
  • October 2, 2018 at 3:15 am

    Bookmarking this recipe, totally new recipe to me, sounds so delicious and inviting.

     
    • ArchanaPotdar
      October 2, 2018 at 6:58 am

      Thanks Jagruti.

       
  • October 2, 2018 at 8:43 am

    This recipe is new to me. But it looks so appealing… I am going to try this for sure☺

     
    • ArchanaPotdar
      October 2, 2018 at 6:55 pm

      Thanks, Geetanjali.

       
  • October 2, 2018 at 11:07 am

    beans in a tamarind sauce! this is really new to me as we never use tamarind and coconut in our beans gravy…

     
    • ArchanaPotdar
      October 2, 2018 at 6:54 pm

      Me too Priya. But trust me I will use it on a regular basis.

       
  • Malini
    October 2, 2018 at 12:15 pm

    Tangy and yummy recipe. When I read your recipe, I felt that tickling in my taste buds. Very nice and new recipe to me. This could definitely make a comfortable meal with rice.

     
    • ArchanaPotdar
      October 2, 2018 at 6:53 pm

      Thanks, Malini.

       
  • October 2, 2018 at 1:38 pm

    Lip smacking good arch! Curry looks tempting, can imagine the aroma of coconut oil and ground masala in the curry!yumm! Perfect with steamed rice!!

     
    • ArchanaPotdar
      October 2, 2018 at 6:53 pm

      Thanks, Priya.

       
  • October 2, 2018 at 1:42 pm

    This curry goes well with steamed rice too. Love this , a comfort food.

     
    • ArchanaPotdar
      October 2, 2018 at 6:51 pm

      Thanks, Jayashree.

       
  • October 2, 2018 at 2:26 pm

    This looks so delicious! Lovely recipe, and beautiful pics!

     
    • ArchanaPotdar
      October 2, 2018 at 6:51 pm

      Thanks, dear.

       
  • October 2, 2018 at 3:40 pm

    Reading the name of the dish! Already my mouth is watering! Looks so delicious!

     
    • ArchanaPotdar
      October 2, 2018 at 6:50 pm

      Thanks, Jayasri.

       
  • October 8, 2018 at 11:10 am

    My husband adores Avarakkai or Broad beans so every week there is either a sabzi or curry made with it. Loved the recipe, the masala paste and the tamarind combination – This theeyal is particularly good with some hot rice, ghee and papads.

     
    • ArchanaPotdar
      October 8, 2018 at 8:35 pm

      Will love to see your recipe Vidya. Is it on the blog?

       
  • October 9, 2018 at 10:01 am

    One of my favourite recipes! Looks so fabulous!

     
    • ArchanaPotdar
      October 10, 2018 at 9:55 pm

      Thank you.

       
  • October 9, 2018 at 10:07 pm

    Theeyal with avarekkai..thats new to me..delicious

     
    • ArchanaPotdar
      October 10, 2018 at 9:54 pm

      Thanks.

       
  • October 10, 2018 at 11:25 pm

    Give a bowl of rice, i can sit and have this avarakka theeyal without any fuss, lipsmacking dish definitely.

     
    • ArchanaPotdar
      October 11, 2018 at 6:43 pm

      Thanks, Priya.

       
  • October 11, 2018 at 9:06 pm

    Broad beans looks so spicy, tangy and lip-smacking. Bookmarking it. Thanks for the recipe. I love broad beans with mustard and poppy seeds paste. Now got a new recipe. I would love to have it with hot steamed rice. Lovely share.

     
    • ArchanaPotdar
      October 11, 2018 at 10:26 pm

      Thank you.

       
  • October 12, 2018 at 6:14 pm

    The dish looks yum, though I am not a fan of broad beans but willing to give this a try. Looks delicious

     
    • ArchanaPotdar
      October 12, 2018 at 7:41 pm

      😀 Thanks you.

       
  • October 13, 2018 at 12:22 am

    I have never tried to make broad beans this way. Surely going to try this.

     
    • ArchanaPotdar
      October 14, 2018 at 11:40 am

      😀

       
  • October 16, 2018 at 11:38 pm

    Archana you’ve prepared such a delicious and tempting curry using broad beans. I usually make a dry sabji with them but your recipe is different. Would love to try it out when I get broad beans.

     
  • October 17, 2018 at 6:38 pm

    such a lovely tangy gravy there, Archana ! we love broad beans in stir fry or kootu (spicy gravy) format. this dish is very tempting to try out…

     
  • October 17, 2018 at 9:51 pm

    I always associate Theeyal with Bindi, Onions, or Karela. This is a great variation, Archana. Avarekkai will be in the market soon and I will try this variation

     
  • October 18, 2018 at 4:10 pm

    This is quite simple to make with a few ingredients. Shall give a try sometime, looks so flavoursome.

     
  • October 22, 2018 at 1:03 pm

    Oh Archana!! so glad to see this, but you have left me drooling. Now the hunt begins for a bunch of averakkai

     
  • October 22, 2018 at 8:09 pm

    A simple recipe but the end result sounds utterly lip smacking. The flavours of the roasted onion, chillies, roasted coconut paste melding with the tangy tamarind sauce and the fresh green avarakkai make the curry sound just perfect with hot rice, ghee and rasam. Must try!

     

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when a new recipe is published? Enter your email address and name below to be the first to know.