Avarekkai, also known as Indian Broad Beans, is a versatile vegetable commonly used in South Indian cuisine. When cooked in Chettinad style, this humble vegetable transforms into a flavorful curry packed with bold spices and a rich aroma. Chettinad cuisine, renowned for its complex spice blends and robust flavors, makes this curry a true delight.
Chettinad cuisine hails from Tamil Nadu and is celebrated for its unique spice combinations. The use of freshly ground masalas, coconut, and aromatic herbs gives Chettinad dishes their distinct taste. Avarekkai curry prepared in this style is spicy, tangy, and perfect for pairing with rice or dosa.
Chettinad Indian broad beans curry is a very simple and easy dish made with broad beans, garlic and little homemade Sambar Powder. As usual the flavours are very well blended like any other chettinad dish. Usually I do not like Avarekkai that much. But this preparation is very tasty.
Ingredients:
- Avarekkai ( Indian broad beans) - ¼ Kg.
- Garlic - 3 to 4 cloves (peeled and crushed)
- Sambar Powder - 1 tsp.
- Sombu or Fennel Seeds - 1 tsp.
- Mustard Seeds - 1 tsp.
- Ured dhal - 1 tsp.
- Red chilly - 1
- Turmeric Powder - ¼ tsp.
- Salt - As needed
- Oil - 2 tsp.
- Water - 1 cup
Method:
- Wash and chop the beans into fine pieces.
- In a pan, heat oil and add the mustard seeds.
- When it splutters, add the ured dhal, fennel seeds, red chilly split into two and crushed garlic cloves.
- When the garlic begins to brown, add the beans, turmeric powder, water and salt and mix well.
- Cook in high flame till the avarekkai cooks well and there is no moisture.
- Serve hot with rice and Sambar or Rasam
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