Avarakkai
/ Broad Beans
is a healthy vegetable ,which cooked in most of the indian kitchen.Tender broad
beans can be used for stir-fry and some kuzhambu recipes too.Matured beans are
to be deskinned and furtherly cooked.So many varieties are in bean,all have its
own health nutritients.Its a seasonal vegetable too.Here,in Oman,we get this
beans rarely in markets.Broad Beans covered with strings both sides of the
body.We need to remove and cook.This fry can be cooked by using sambar powder
or green chilli method.Both tastes great.
Broad Beans :
Avarakkai
/ Broad Beans are rich in protein , dietary fibre and also in both folate
and B vitamins,which we need for nerve and blood cell development,cognitive
function and energy.At the beginning of the season,when the broad beans are
small and tender,there is no need for popping out the beans ,just cut and cook
further with the shell.
Avarakkai Poriyal Recipe :
Thats it : Wash – Remove strings &
Cut – Cook
Cooking
Time : 20mins
Serves
: 2Persons
Ingredients
:
Oil
|
1tbsp
|
Mustard
|
½ tsp
|
Urad
dhal
|
¼ tsp
|
Asafoetida
/ Hing / Perungayam
|
2
pinches
|
Curry
Leaves
|
1
Sprig
|
Big
Onion
|
1
Chopped
|
Avarakkai
/ Broad Beans
|
2Cups
Chopped (from 150gms)
|
Coconut
|
¼ Cup
|
Green
chillies
|
2small
|
Cumin
seeds / Jeeragam
|
1tsp
|
Salt
|
¾ tsp (to taste)
|
Preparation
:
1.Wash
Avarakkai under running water.To remove strings : Cut one end’s headpart
and pull down the string till the end part.Now invert it,from the end part , cut
and pull down till the end.Now cut into small pieces.
2.Heat
a kadai with medium flame,add oil,mustard,after it splutters,add urad
dhal,after it browns,add hing ,curry leaves,onion after it browns,add avarakkai
pieces to it and mix well.Fry for two mins then sprinkle little water say 3tbsp
,mix and cook covered for 3mins.
3.Meanwhile
dry grind coconut,cumin seeds,green chillies by giving 3-4 pulses to mixie.Now
add coconut mixture,salt and fry for 2mins.Switch Off the flame.
Avarakkai Poriyal is Ready ...!!!
Using Sambar Powder :
Serve
with all type of Kuzhambu Varietes.
Notes
:
1.You
can add also ¾ tbsp of sambar powder instead adding coconut-green chilli mixture.For
that, in seeding part add jeera and lastly add grated coconut,mix well.
2.After
covered cook colour changed into darker green.You can also cook without adding
water and covered but it takes longer time to cook.
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