Avaraikkai Kootu is a comforting South Indian curry where tender broad beans simmer in a lightly spiced broth with sambar powder, turmeric, and salt. Soft-cooked green gram dal is stirred in for body, then a fragrant coconut paste ground with rice and jeera is added to thicken and mellow the flavors as it gently boils. Finish with a classic tempering of mustard, finely chopped onion, and curry leaves for a warm, aromatic touch—perfect with steamed rice or chapati.
A side dash made with coconut gratings, green gram dhal and broad beans (Avaraikkai) that is usually serviced with steamed rice.
Other Avaraikkai recipes
Avarakkai Thuvattal
Difficulty: EasyThuvattal dishes are usually served as a side dish for rice or as a snack. This Thuvattal is made with Avaraikkai (Broad beans).
Broad Beans Poriyal (Avarakkai Poriyal)
Difficulty: EasyThis broad beans poriyal also known as Avarakkai poriyal. It is made with broad beans, green gram dhal, sambar powder and coconut gratings. You can also add some curry powder to give a different flavor.
Avaraikkai Kootu Recipe
Avaraikkai Kootu
A side dash made with coconut gratings, green gram dhal and broad beans (Avaraikkai) that is usually serviced with steamed rice.
4
servings5
minutes20
minutesIngredients
Avaraikkai (Broad Beans) – 15 to 20
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 vegetable 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.
Notes
- 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