Avarakka Theeyal – Broad Beans in a Coconut Tamarind Sauce

Avarakkai or Broad Beans or Flat Beans, also called Papdi in Hindi / Marathi is cooked in a tangy and spicy coconut-tamarind sauce to form a delicious curry that is perfect as a side with rice.

Amma always went for any of the other “thengai aracha kuzhambu” ( curries with ground coconut base) than theeyal and I have heard her say that it is not an easy curry to make. I never realized why it was not easy and I had filed it in my head as one of those curries that I should maybe not attempt that much.

Several years ago, when we still lived in an apartment, I had this sudden craving for theeyal and called up Amma to get the recipe. She gave me the recipe and it wasn’t that complicated at all. So, I asked her, why she thought this recipe was complicated. Well, truth is she never told me it was complicated, just that it took time to make it. That was because, back home, we still grate fresh coconut, unlike the already grated frozen coconut we use here. On top of that, this had to be roasted on low heat till it became nice and brown but not burnt and that took time, when you combine the grating and the roasting.

Here, since I have conveniently eliminated the grating step, this recipe suddenly became not so time consuming and is a favorite of mine to make. I usually make it with pearl onions – called Ulli Theeyal and some times with Bitter Gourd /  Pavakka too and this was my first time trying avarakkai to make theeyal. I always love the vegetable, Avarakkai and was happy to find a fresh bunch at the local Indian store here. It went into one of my favorite mallu curries – theeyal!

Avarakka / Broad Bean Theeyal – The Recipe

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour this out to the pan on the stove with the tamarind and avarakkai.
6. Mix well and let it come to a boil.
7. Heat the coconut oil for tempering, add the mustard seeds and let it splutter. Add curry leaves and pour it over the curry.
8. Serve hot with rice.

Avarakka Theeyal - Broad Beans in a Coconut Tamarind Sauce

Print Pin Rate

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Author: Manju

Ingredients

• 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

Instructions

• 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.

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