Saturday, October 11, 2008
Broad bean curry - Avarakkai kootu
Broad beans - Avarakkai - 200 gms
Green gram dal - Pachai paruppu - 1/2 cup
Onion - Vengayam - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1/2 tea spoon
Red chillies - Kaintha milagai - 2 nos.
Asafoetida - Perungayam - a pinch
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Black gram dal - Ulutham paruppu - 1 table spoon
Oil for frying
Salt to taste
Wash and cook the dal adding required water and a pinch of salt and keep it aside. Wash and cut vegetable and boil it. Chopp onions and keep other ingredients ready. Heat oil in a pan/kadai, add a pinch of asafoetida, splutter mustard seeds, cumin seeds, curry leaves, red chillies (broken into two pieces), black gram dal, chopped onions, little salt and fry for some time. Then add boiled dal and vegetable and mix well. Finally add grated coconut and garnish with finely chopped coriander leaves.
Broad bean curry is delicious and ready to be served. It can be served along with any rice item. It can be served for 3 persons. It requires hardly 20 minutes to prepare.
Note: Always use fresh vegetables. Dal may contain small stone or dust particles. Clean and then use it.
Optional: Ingredients can be added/removed.
I refuse to believe that trading receipes is silly. Tuna fish casserole is atleast as real as corporate stock
Barbara Grizzuti Harrison