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.
Servings: 2 servings
Calories:
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 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.