Saturday, June 26, 2010

Broad bean curry - Avarakkai poriyal


Broad beans - Avarakkai - 1/4 kg
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Sambar powder - Sambar podi - 1 table spoon
Turmeric powder - Manjal thul - 1 tea spoon
Onion - Vengayam - 1 no.
Tomatoes - Thakkali - 1 no.
Garlic - Poondu - 1 no.
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - for taste
Oil - Ennai - for frying
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity


Wash, cut and boil vegetable in pressure cooker. Cut onions, tomatoes and keep other ingredients ready. Heat oil in a pan/kadai, splutter mustard seed, cumin seeds, black gram dal, curry leaves, add hing, onions, tomatoes, red chilly powder, coriander powder, turmeric powder, sambar powder, minced garlic and little salt. Sprinkle water and keep frying till the curry is cooked well. Serve hot with any rice items. This can be served for 4 persons. This required hardly 20 minutes to prepare.

Note: We can cut vegetables into any shapes as desired. It can be small or big.

Optional: Onion, tomato and garlic can be added/removed.

Never eat more than you can lift

Miss Piggy

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