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Avarakka Theeyal - Broad Beans in a Coconut Tamarind Sauce

Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Manju


  • 10-15 avarakka / broad beans , chopped into 1 inch pieces, about 1 cup
  • key lime sized ball , tamarind
  • ½ 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
  • ¼ tsp mustard seeds
  • 7-8 curry leaves


  • 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 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.