Ingredients

  • Avarakkai / Broad beans- 1cup (chopped lengthwise)
  • Green chillies – 2 nos(slitted)
  • Coriander seeds – 2 tbsp
  • Cumin seeds – 1 tsp
  • Jaggery – 1 tbsp
  • Tamarind – small lemon size
  • Mustard – 1 tsp
  • oil – 1 tsp
  • Oil – 2tbsp
  • Pepper corns – ½ tsp
  • Salt – as needed
  • Tomatoes – 2 nos(finely chopped)
  • Toor dal – ½ cup
  • Turmeric powder – ¼ tsp

Ready In 30 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Wash avarakkai(broad beans), remove the strings on both sides, and cut into medium long pieces. Cook in stove top or pressure cook for three whistles. Once done drain the water and keep cooked avarakkai. Keep the water to use in kuzhambhu or use the water to soak tamarind. Pressure cook dal and keep aside.
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Step 2

  • Heat a pan, add tsp of oil and roast the ingredients given under “to roast and grind”.
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Step 3

  • Let the tomatoes cook completely. Cool them and process it in a mixer adding enough water to fine paste.
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Step 4

  • Heat a pan, add oil , once heated add mustards seeds, then add tamarind water. After it starts boiling, add cooked dal, jaggery, salt, turmeric powder and grinded masala. Allow it to cook in medium low flame for 5 minutes. Now add cooked broad beans.
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  • Length: 5 minutes

Step 5

  • Let it boil for 4 minutes. Turn off the flame and add chopped coriander leaves.
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  • Length: 4 minutes