Avarakkai curry recipe, broad beans masala curry

Avarakkai curry recipe, broad beans cooked in onion tomato base, a dry curry for south Indian lunch. Tangy, delicious curry without coconut. Stepwise pictures recipe.

We always make avarakkai poriyal simply with coconut, moong dal as we make most of the poriyals. I recently posted avarakkai stir fry with black pepper in mezhukkupuratti style. I recently tried avarakkai curry in onion tomato base, thought of sharing the recipe here too.

Usually, I add sambar powder in the regular cooking menu such as sambar, kuzhambu, poriyals and curry. Same way used my sambar powder in this curry. If you do not have curry powder or sambar powder, you can use mild spiced red chilli powder and coriander powder in place of it.

Also for tempering, mustard and urad dal is used, if you like or use fennel seeds (soambu) you can also use ½ teaspoon of fennel seeds while tempering for a flavourful twist.

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Avarakkai curry recipe

Avarakkai curry recipe, broad beans cooked in onion tomato base, a dry curry for south Indian lunch. Tangy, delicious curry without coconut. Stepwise pictures recipe.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 2 cups Avarakkai, broad beans chopped
• 1 Onion
• 2 Tomato
• 1 teaspoon Sambar powder heaped
• ¼ teaspoon Turmeric
• Salt - as needed
• 2 teaspoon Oil

To temper

• 1 tsbp Oil
• ½ teaspoon Mustad
• 1 teaspoon Urad dal
• 1 sprig Curry leaves

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Instructions

• First using a paring knife, cut the top/ tail and eliminate the excess fiber.
• Check for any worms/insects by holding the avarakkai against light.Repeat to finish and wash the broad beans properly.
• Cut into small pieces, bit larger than we chop for poriyal.
• Heat a pan or kadai with oil. Temper with mustard, urad dal and curry leaves. Add finely chopped onion and fry till translucent.
• In goes the finely chopped tomatoes. Add salt, turmeric and sambar powder. Cook for 2 minutes to make the tomatoes soft and mushy.
• Add chopped avarakkai, broad beans and ¾ cup water.
• Mix well and cook covered for 5-8 minutes in medium flame. Mix in between once.The vegetable must have cooked by now. Check by pressing in between your fingers. It should be easily mashed.
• Continue cooking in open pan with 2 teaspoon drizzled over. No water should be retained and the curry should be shiny. Switch off flame.

Notes

• The tomato mixture should start browning here and there towards end. That's how the curry turns flavourful.

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How to make avarakkai curry method:

1. First using a paring knife, cut the top/ tail and eliminate the excess fiber. Check for any worms/insects by holding the avarakkai against light.
2. Repeat to finish and wash the broad beans properly.
3. Cut into small pieces, bit larger than we chop for poriyal.
4. Heat a pan or kadai with oil. Temper with mustard, urad dal and curry leaves. Add finely chopped onion and fry till translucent.
5. In goes the finely chopped tomatoes. Add salt, turmeric and sambar powder. Cook for 2 minutes to make the tomatoes soft and mushy.
6. Add chopped avarakkai, broad beans and ¾ cup water. Mix well and cook covered for 5-8 minutes in medium flame. Mix in between once.
7. The vegetable must have cooked by now. Check by pressing in between your fingers. It should be easily mashed.
8. Continue cooking in open pan with 2 teaspoon drizzled over. No water should be retained and the curry should be shiny. Switch off flame.

Serve as accompaniment for rice. We had with sambar, cooked rice.