Ingredients

The following ingredients have 2 Servings
  • 10-15 avarakka / broad beans (, chopped into 1 inch pieces, about 1 cup)
  • key lime sized ball (, tamarind)
  • 1/2 tsp turmeric powder
  • 1 tsp coconut oil
  • salt (, to taste)
  • To roast and grind to a paste
  • 1 cup , grated coconut
  • 5 pearl onions (, peeled)
  • 4-5 dried red chillies
  • 1 tbsp . coriander seeds
  • For tempering
  • 1 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 7-8 curry leaves

Instruction

  • Soak the tamarind in 1 cup water, squeeze out the pulp. Strain and pour into a deep pan. Repeat with 1/2 cup water two more times.
  • Heat the 1 tsp coconut oil and add the avarakka to it. Sauté till it softens a little. Add the turmeric powder, salt and the tamarind water and bring to a boil. Cook over medium heat till the broad beans are cooked and soft.
  • Meanwhile, roast the coconut along with the red chillies, pearl onions and coriander seeds over low-medium heat till the coconut becomes light brown in color throughout. Keep stirring, as you don’t want part of the coconut burnt and part of it not toasted at all.
  • Let it cool and grind to a very fine paste in a food processor or an Indian style mixie, with a little water to help grind better.
  • Pour this out to the pan on the stove with the tamarind and avarakkai.
  • Mix well and let it come to a boil.
  • Heat the coconut oil for tempering, add the mustard seeds and let it splutter. Add curry leaves and pour it over the curry.
  • Serve hot with rice.