Broad beans gravy/avaraikai kootu





Ingredients


Broad beans/avaraikai - 250 gms
Tomato - 1
Moong dal or pasi paruppu - 1.5 cups
Turmeric powder - 1 tsp
Lemon  -  Half
Salt to taste

For tempering

Mustard - 1 tsp
Urid dal - 1 tsp
Dried red chillies - 2 or 3
Asfoetida - 1/2 tsp
Curry leaves
Coriander leaves

Step by step method


Measure 1.5 cups moong dal or pasi paruppu in a pressure pan


                 Add water and turmeric powder


Chop broad beans and tomato and add it to the moong dal mixture. Saute for a minute. Stir well. Close the pan with the lid.



        After 1 whistle sound, switch off the stove. 




Open the lid after 5 minutes and add blended coconut mixture. Mix well without smashing broad beans.


In a wok or kadai, add 1 tsp oil and mustard


Once mustard cracks, add urid dal and roast. Add dried red chillies, asfoetida and saute.



Garnish with curry leaves and coriander. Broad beans/avaraikai kootu is ready to serve with rice, chapathis, parotas, phulkas,  puris, idli and dosai.

Note: you can squeeze few Lemon drops too.
















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