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
- ½ teaspoon turmeric powder
- 1 teaspoon 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 teaspoon coconut oil
- ¼ teaspoon 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 ½ cup water two more times.
- Heat the 1 teaspoon 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.
📖 Recipe
Avarakka Theeyal - Broad Beans in a Coconut Tamarind Sauce
Ingredients
- 10-15 avarakka / broad beans , chopped into 1 inch pieces, about 1 cup
- key lime sized ball , tamarind
- ½ teaspoon turmeric powder
- 1 teaspoon 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 tablespoon . coriander seeds
- For tempering
- 1 teaspoon coconut oil
- ¼ teaspoon mustard seeds
- 7-8 curry leaves
Don't forget to check out Step-by-step instructions with photos in the body of the post above
Instructions
- Soak the tamarind in 1 cup water, squeeze out the pulp. Strain and pour into a deep pan. Repeat with ½ cup water two more times.
- Heat the 1 teaspoon 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.
Rebecca @ Strength and Sunshine says
That sounds like such a rich and flavorful sauce!
Amy Katz from Veggies Save The Day says
This sauce sounds amazing! And I always love beans!
Sophia | Veggies Don't Bite says
I don't think I've had tamarind before. But I love all kinds of beans!
Mary Ellen | VNutrition says
Oooh I've never heard of this dish before but it sounds like something I'd love. Coconut and tamarind and some of my favorites! Excited to give this a try!
Linda @ Veganosity says
I've never cooked with broad beans. This sounds so good!
Anjali @ Vegetarian Gastronomy says
Oh yum! This chutney sounds wonderful...i could see myself enjoying it with some flatbread!
Nicole Dawson says
One of my favorite places to eat is at a local thai/indian restaurant so I always love seeing "how" to actually make these dishes. One day I'll try my hand at something other than tikka 🙂
Manju says
?? haha! Yes, there is a lot more deliciousness than tikka, which is awesome too, btw ?
Uma says
I tasted this dish once in my friends house. Which was very tasty! Liked your recipe too:)
Manju says
Thank you Uma! ?
Donna says
Yum this sounds so good - unlike anything I have ever tried before. I will have to try it out!!
Manju says
Thank you Donna ?
Jenn says
Sounds delicious. I love tamarind, but don't use it nearly enough. I bet using freshly grated coconut tastes so amazing, but glad to have an easier version!