Broadbeans coconut milk gravy | Avaraikkai thengaipaal Kuzhambu

Broadbeans coconut milk gravy | Avaraikkai thengaipaal kuzhambu is prepared using broad beans and coconut milk to enhance its thickness and taste. Avaraikkai is also called as flat beans. This is a tasty recipe used as side dish for rice, idli, dosai and roti.

Ingredients:-

  • Broad beans/ avaraikkai – 250gms (chopped)
  • Onion – 1 (chopped)
  • Tomato – 1 (chopped)
  • Sambar powder – 1 tsp Authentic Chettinad Sambar Powder Recipe
  • Turmeric powder/ manjal podi – 1/2 tsp
  • Salt – to taste
  • Coconut milk – 2 cups

For seasoning:-

  • Ghee/ nei – 1 tsp
  • Cumin seeds/ seeragam – 1 tsp
  • Curry leaves/ karuvepilai – few

Method:-

   1. Cook chopped broad beans, onion and tomato in a cup of water. Close and cook in low flame for 10 – 15 minutes.

Cooking chopped onion, tomato and broad beans
Cooking chopped onion, tomato and broad beans

2. Meanwhile take extract of coconut milk. Grind coconut in a mixie adding 1 cup of water. Seive it. Let it come to two cups. 1/2 a coconut will make this amount.

Coconut milk
Coconut milk

3. When it is fully cooked and broad beans becomes soft add sambar powder, turmeric powder and salt. Mix well and add water if necessary.

Well cooked vegetables
Well cooked vegetables
Sambar powder, turmeric powder and salt added
Sambar powder, turmeric powder and salt added

4. Keep in low flame for another 5 minutes. After the spices and salt gets absorbed by the beans, add coconut milk. Keep in low flame for not more than one minute.

5. Heat ghee in a pan, add cumin seeds and when it splutters add curry leaves and switch off the flame. Pour it in the gravy. Serve along with rice or roti.

Broadbeans coconut milk gravy | Avaraikkai thengaipaal kuzhambu
Broadbeans coconut milk gravy | Avaraikkai thengaipaal kuzhambu

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