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 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.
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 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
- 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
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
- ½ teaspoon turmeric powder
- 1-½ teaspoon coconut oil
- ¼ teaspoon 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 tablespoon 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 ½ 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 ½ teaspoon 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 teaspoon 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 Theeyal-Broad Beans in a Coconut Tamarind Sauce
Avarakka Theeyal-Broad Beans in a Coconut Tamarind Sauce
Ingredients
- 10-15 avarakka / broad beans stringed and chopped into 1-inch pieces
- Tamarind lemon sized ball
- ½ teaspoon turmeric powder
- 1-½ teaspoon coconut oil
- ¼ teaspoon Mustard seeds
- 7-8 Curry leaves
- Salt to Taste
To roast and grind to a paste:
- 1 cup Coconut grated
- 1 Onion sliced
- 4-5 dried red chillies
- 1 tablespoon coriander seeds
Instructions
- 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 ½ 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 ½ teaspoon 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 teaspoon 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.
Shobha Keshwani says
I love the spicy and tangy theeyal. goes well with plain rice and appalams.
ArchanaPotdar says
Appams now why did I not think of that? Thanks, Shobha.
Jolly says
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 says
Thanks, Jolly.
Poonam Bachhav says
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 says
Thanks, Poonam.
code2cook says
I am sure this tangy beans will taste great
ArchanaPotdar says
Thanks.
Pavani says
I had board beans curry and fry so many times, but never tried the combination with coconut. I will this recipe soon.
ArchanaPotdar says
Thanks, Pavani.
Jagruti Dhanecha says
Bookmarking this recipe, totally new recipe to me, sounds so delicious and inviting.
ArchanaPotdar says
Thanks Jagruti.
Geetanjali Tung says
This recipe is new to me. But it looks so appealing... I am going to try this for sure☺
ArchanaPotdar says
Thanks, Geetanjali.
Priyaa_jo says
beans in a tamarind sauce! this is really new to me as we never use tamarind and coconut in our beans gravy...
ArchanaPotdar says
Me too Priya. But trust me I will use it on a regular basis.
Malini says
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 says
Thanks, Malini.
Priya Srinivasan says
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 says
Thanks, Priya.
Jayashree says
This curry goes well with steamed rice too. Love this , a comfort food.
ArchanaPotdar says
Thanks, Jayashree.
The Girl Next Door says
This looks so delicious! Lovely recipe, and beautiful pics!
ArchanaPotdar says
Thanks, dear.
Jayasri says
Reading the name of the dish! Already my mouth is watering! Looks so delicious!
ArchanaPotdar says
Thanks, Jayasri.
Vidya Narayan says
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 says
Will love to see your recipe Vidya. Is it on the blog?
Amrita says
One of my favourite recipes! Looks so fabulous!
ArchanaPotdar says
Thank you.
Priya says
Theeyal with avarekkai..thats new to me..delicious
ArchanaPotdar says
Thanks.
Priya Suresh says
Give a bowl of rice, i can sit and have this avarakka theeyal without any fuss, lipsmacking dish definitely.
ArchanaPotdar says
Thanks, Priya.
Sujata Roy says
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 says
Thank you.
Renu says
The dish looks yum, though I am not a fan of broad beans but willing to give this a try. Looks delicious
ArchanaPotdar says
😀 Thanks you.
Anu Kollon says
I have never tried to make broad beans this way. Surely going to try this.
ArchanaPotdar says
😀
Mayuri Patel says
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.
Kalyani says
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...
Aruna says
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
Jayashree says
This is quite simple to make with a few ingredients. Shall give a try sometime, looks so flavoursome.
Mildly Indian says
Oh Archana!! so glad to see this, but you have left me drooling. Now the hunt begins for a bunch of averakkai
Sujata Shukla says
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!