Avarakkai curry or Indian broad beans curry is prepared by marinating avarakkai with onion, tomato and little spices. My mom used to do this often (most of her recipes are marinated even for puli kuzhambu) and I love the flavor when it is marinated. It comes out perfectly every time. I am pretty sure you all are going to love this.
- 2 cups (heaped) – Avarakkai / Indian broad beans (washed and chopped finely)
- 1 no – Onion (chopped finely)
- 1/2 no – Tomato (chopped finely)
- 1/4 tsp – Turmeric powder
- 1 to 1/2 tsp – Red chilli powder ( I used sambar powder)
- Salt as needed
- 2 tsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 1/4 tsp – Cumin seeds
- 4 nos – Curry leaves
- 1 pinch – Asafoetida
- Take a mixing bowl, add in chopped avarakkai, onion, tomato, turmeric powder, red chilli powder and enough salt, mix everything well. Use your hands to mash the tomatoes thoroughly until you see no tomato cubes.
- Set this marinated avarakkai away for 10 mins so that masala will blend well to the avarakkai.
- Heat oil in a pan, season with items given in the list for seasoning. Add marinated avarakkai and saute for few seconds. Then add 1/4 cup water (as needed) and cover with lid, cook until well cooked and the water is completely absorbed. At this stage check salt level and add more If needed. Switch off the stove and serve hot with white rice and sambar.
- You can prepare this curry in different method too like after seasoning, add chopped onion, followed by chopped tomatoes, avarakkai and all other masala. But I prefer marinating method because it tastes too good.
- You can increase or decrease the amount of water as needed.