As suggested in my older post ‘Avarakai Poriyal’ – the flavour and nutrition value of a vegetable is retained when it is prepared with its own water content. The recipe ‘Avarakai Poriyal’ was a dry dish prepared with broad beans and grated coconut, this recipe as the name suggests ‘kuzhambu’ is a gravy preparation with broad beans. Here in this recipe also as coconut milk or milk is used for the gravy, there is no need to add extra water. If more gravy is required increase the onions, tomatoes and also quantity of milk used. For a tangy flavour tamarind water has been used, if required the same can also be substituted by ‘kokum’ or raw mango. This South Indian recipe serves as an excellent accompaniment with steamed white rice.
Ingredients
- Broad beans/Sabre beans ¼ kilo
- Garlic 15 cloves
- Small onions 10
- Tomatoes 4 (chopped small)
- Tamarind water 1 cup
- Turmeric powder ¼ tsp
- Milk or Coconut milk ½ cup
- Salt to taste
To Grind:
- Dried red chillies 15
- Grated coconut 2 tbsp(optional)
- Cumin seeds 1 tsp
For Seasoning:
- Mustard seeds 1 tsp
- Fenugreek seeds ½ tsp
- Black gram dal/Urad dal 1 tsp
- Oil
Method
- Cut the flat broad beans/saber beans into medium pieces.
- Grind the ingredients for grinding and set side.
- Heat oil in a pan. Add the seasoning. When the mustard splutters, add onion, garlic and fry.
- Add saber/broad beans, tomato, turmeric powder, salt and fry for a few minutes.
- Mix the ground paste in little water and add to the saber beans. Let it boil for 3 minutes.
- Add tamarind water and let it boil for 5 minutes.
- Add coconut milk and switch off flame immediately. Let it cook with that steam.
- Garnish it with curry leaves.
- Serve with rice or phulkas.
Preparation Time: 30-35minutes
Serves: 6