Ingredients
- Avaraikkai (Broad Beans) – 15 to 20 Nos
- Green Gram Dhal – 1/2 cup
- Onion – 1 small
- Coconut gratings – 2 tablespoon
- Jeera – 1 teaspoon
- Rice – 1 teaspoon
- Sambar Powder – 1 teaspoon
- Turmeric powder – a pinch
- Curry leaves – few
- Oil – 1 teaspoon
- Mustard – 1/2 teaspoon
- Salt – 1 teaspoon or as per taste
Directions
- Cook green gram dhal along with a pinch of turmeric powder till it is soft.
- Remove the outer stems from the avaraikkai and cut it into small size pieces. Chop onion finely.
- Put the avaraikkai in a thick bottomed vessel. Pour water just to cover the vegetable. Add sambar powder, turmeric powder and salt. Cook on medium flame till the vegetable is soft.
- Meantime, grind coconut gratings, rice and jeera together to a fine paste.
- When the vegetablel is soft, add the cooked dhal and the coconut paste and mix well. Allow to boil for five to six minutes on a low flame.
- Season it with mustard, onion chopped finely and curry leaves.
Note: If you do not want coconut you can remove it from the recipe. In that case, add jeera to the vegetable while cooking or add it in the seasoning.
Hai kamala madam,
i have one doubt.
Green gram dhal means
pacha payar or pasi parupu?
It is Pasi Paruppu.
I liked your receipes