AVARAIKKAI THUVATTAL | BROAD BEANS CURRY | AVARAIKKAI PORIYAL

I usually make broad beans poriyal by adding grated coconut or yellow moong dal.  This poriyal is totally different and extremely delicious.  Yes, I learnt this from my Mother-in-law 😍 When she visited us last time she made this Thuvattal (She calls poriyal as Thuvattal) by adding onion & garlic.  Interesting isn't it!  I never come across this method unless she made it.  It was so good and just loved it.  Yesterday when I cut the broad beans I called my Mother-in-Law and asked the recipe.  It came out well.  Try this easy Thuvattal recipe which go well with any rice, sambar, rasam and even with curd rice it will be super delicious 😋

AVARAIKKAI THUVATTAL STEP BY STEP:

INGREDIENTS:

Avaraikkai             - 2 Cups chopped

Turmeric powder   - 1/4 tsp

Asafoetida              - little

Salt                         - to taste

Water                      - as required

TO GRIND:

Grated coconut       - 1/4 cup

Red chilli                - 3 to 4

Cumin seeds           - 1 tsp

Small onion            - 1 

Garlic                     - 1 clove

TO TEMPER:

Oil                         - 1 tsp

Mustard seeds       - 1/2 tsp

Urad dal                - 1 tsp

HOW TO MAKE:

Remove fiber from the broad beans, chop finely and wash well.  Make a fine paste of  "To Grind" ingredients by adding little water.  Heat oil in a kadai splutter mustard seeds add urad dal. 

Add chopped broad beans.  Add ground paste along with turmeric powder, salt and asafoetida.  Mix well and add little water.  Allow to cook. 

Do not add more water, add water little by little till the broad beans get cooked and let the water absorbed fully.  When the water absorbed fully and broad beans cooked turn off the stove. 

Serve hot with sambar, rasam or even with curd rice 😋