avarakkai paruppu curry recipe

Avarakkai paruppu curry might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 3. One portion of this dish contains roughly 6g of protein, 12g of fat, and a total of 215 calories. For $1.42 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have turmeric powder tsp, salt, mustard, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo veget

Instructions

1. 1

   Wash avarakkai(broad beans), remove the strings on both sides, and cut into medium long pieces. Cook in stove top or pressure cook for three whistles. Once done drain the water and keep cooked avarakkai. Keep the water to use in kuzhambhu or use the water to soak tamarind. Pressure cook dal and keep aside.

2. 2

   Heat a pan, add tsp of oil and roast the ingredients given under “to roast and grind”.

3. 3

   Let the tomatoes cook completely. Cool them and process it in a mixer adding enough water to fine paste.

4. 4

   Heat a pan, add oil , once heated add mustards seeds, then add tamarind water. After it starts boiling, add cooked dal, jaggery, salt, turmeric powder and grinded masala. Allow it to cook in medium low flame for 5 minutes. Now add cooked broad beans.

5. 5

   Let it boil for 4 minutes. Turn off the flame and add chopped coriander leaves.

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