This is part of my Onam Sadya I prepared for Mega BM for Indian States
I opted to make Avarakkai Thoran / Indian Broad Bean Fry when I was deciding for the Thorans. I planned two of it, the other was with Potato. Though I read that Potato is not regularly featured in a Sadya meal, I went ahead.
So coming to the Avarakkai Thoran, Indian Broad Beans are frequently cooked at home. Sometimes we use ground nut powder, sometimes coconut.
If you noticed the coconut version is almost the same, except it doesn't have cumin in it. However making this stir fry in Kerala style using the ground paste, did change the taste a bit. As I knew it was a good side dish served with Sambar.
I adapted this from palakkadcooking. This version also doesn't have cumin, however since I ground the whole paste together, just added it.
Avarakkai Thoran
Ingredients Needed:
Indian Broad Beans / Avarakkai – 2 cups
Toor Dal - 2 tbsp
Turmeric – a pinch
Salt to taste
Oil – 2 tsp
Mustard Seeds, Urad dal – 1/2 tsp
Black split gram – 1 tsp
Curry Leaves – few
Toor Dal - 2 tbsp
Turmeric – a pinch
Salt to taste
Oil – 2 tsp
Mustard Seeds, Urad dal – 1/2 tsp
Black split gram – 1 tsp
Curry Leaves – few
Coconut, grated - 2 tbsp
Green Chilli - 2
Cumin Seeds - 1/2 tspHow to make the Avarakkai thoran
Wash, string the broad beans and chop them into small pieces.
Wash the dal well and pressure cook it with just enough water for about 2 whistles. The dal should not get mushy.
Grind together cumin, green chilly and coconut without adding any water.
Heat a kadai with oil, splutter mustard seeds, urad dal, curry leaves.
Now add the chopped beans, turmeric powder and salt to taste. Mix well.
Sprinkle some water, cover and cook till the vegetable is done. Keep stirring once in a while.
Now add the cooked dal and the coconut mix. Mix well. Remove from heat.
Serve as an accompaniment with plain rice and Sambar or Rasam.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Recipe
Avarakkai Thoran | Indian Broad Beans Stir Fry Kerala Style
Ingredients
- 2 cups Indian Broad Beans / Avarakkai
- 2 tbsp Toor Dal
- A Pinch Turmeric Powder
- Salt to taste
- 2 tsp Cooking Oil
- 1/2 tsp Mustard Seeds + Urad Dal
- 1 tsp Black Split Gram
- Curry Leaves few
- 2 tbsp Coconut grated
- 2 Green Chilli
- 1/2 tsp Cumin Seeds
Instructions
How to make the Avarakkai thoran
- Wash, string the broad beans and chop them into small pieces.
- Wash the dal well and pressure cook it with just enough water for about 2 whistles. The dal should not get mushy.
- Grind together cumin, green chilly and coconut without adding any water.
- Heat a kadai with cooking oil, splutter mustard seeds, urad dal, curry leaves.
- Now, add the chopped beans, turmeric powder and salt to taste. Mix well.
- Sprinkle some water, cover and cook till the vegetable is done. Keep stirring once in a while.
- Now, add the cooked dal and the coconut mix. Mix well. Remove from heat.
- Serve as an accompaniment with plain rice and Sambar or Rasam.
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Sapana Behl says
Very simple yet delicious thoran.
vaishali sabnani says
The broad beans thoran is a very nice variation for cooking these beans, I am sure it shall taste amazing.
Nivedhanams Sowmya says
simple curry!! so homey!!
Kalyani says
Simple n yummy
Usha says
Simpel and flavorful thoran. Same here, I make broad beans regularly but not with coconut.
Sandhiya says
My favorite veggie, i made the same way.
Pavani N says
Simple and delicious thoran. I like this type of simple curries.
Archana Potdar says
Simple delicious and one of my favourites.
Chef Mireille says
I like this simple veg preparation
Padmajha PJ says
Adding the ground paste makes it look so different . We love avarakkai.Must try this one...