avarakkai paruppu curry recipe
If you want to add more Indian recipes to your recipe box, avarakkai paruppu curry might be a recipe you should try. For $1.42 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 215 calories, 6g of protein, and 12g of fat. It works well as a rather cheap hor d'oeuvre. It is brought to you by spoonacular user ranjaniskitchen. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of tamarind - lemon size, salt, toor dal cup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. avarakkai paruppu curry recipe, How to make Avarakkai Poriyal, and Paruppu Usili - Lentil Crumble are very similar to this recipe.
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
Avarakkai / Broad beans- 1cup (chopped lengthwise)
Green chillies – 2 nos(slitted)
Coriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Jaggery – 1 tbsp
Tamarind – small lemon size
Mustard – 1 tsp
oil – 1 tsp
Oil – 2tbsp
Pepper corns – ½ tsp
Salt – as needed
Tomatoes – 2 nos(finely chopped)
Toor dal – ½ cup
Turmeric powder – ¼ tsp
Equipment:
stove
frying pan
blender
Cooking instruction summary:
- Wash avarakkai(broad beans), remove the strings on both sides, and cut into medium long pieces.
- Cook in stove top or pressure cook for three whistles. Once done drain the water and keep cooked avarakkai. Keep the water to use in kuzhambhu or use the water to soak tamarind.
- Pressure cook dal and keep aside.
- Heat a pan, add tsp of oil and roast the ingredients given under “to roast and grind”. Let the tomatoes cook completely. Cool them and process it in a mixer adding enough water to fine paste.
- Heat a pan, add oil , once heated add mustards seeds, then add tamarind water. After it starts boiling, add cooked dal, jaggery, salt, turmeric powder and grinded masala.
- Allow it to cook in medium low flame for 5 minutes. Now add cooked broad beans. Let it boil for 4 minutes.
- Turn off the flame and add chopped coriander leaves.
Step by step:
1. Wash avarakkai(broad beans), remove the strings on both sides, and cut into medium long pieces. Cook in stove top or pressure cook for three whistles. Once done drain the water and keep cooked avarakkai. Keep the water to use in kuzhambhu or use the water to soak tamarind. Pressure cook dal and keep aside.
2. Heat a pan, add tsp of oil and roast the ingredients given under “to roast and grind”.
3. Let the tomatoes cook completely. Cool them and process it in a mixer adding enough water to fine paste.
4. Heat a pan, add oil , once heated add mustards seeds, then add tamarind water. After it starts boiling, add cooked dal, jaggery, salt, turmeric powder and grinded masala. Allow it to cook in medium low flame for 5 minutes. Now add cooked broad beans.
5. Let it boil for 4 minutes. Turn off the flame and add chopped coriander leaves.
Nutrition Information:
covered percent of daily need
