Go Back
+ servings
Avarakka Theeya,Broad Beans in a Coconut Tamarind Sauce ,Kerala Collection
Print Recipe
0 from 0 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Accompaniments, Bachelor Recipes, Brunch, Dinner, Kid-Friendly, Simple and Healthy Diet
Cuisine: Indian, Kerala
Keyword: Avarakka Theeyal, Broad Beans, Broad Beans in a Coconut Tamarind Sauce, Diabetic Friendly Food, Easy Dinner ready under #30minutes, Kid Friendly Food, Quick Meal, Simple and healthy diet in old age, Vegetable
Servings: 2 servings
Author: ArchanaPotdar

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 Coconut grated
  • 1 Onion sliced
  • 4-5 dried red chillies
  • 1 tbsp 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 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.