The best thing about cooking vegetables South Indian way is that, very minimum amount of oil and spices are used. The natural flavour of the vegetable is well retained.
Today, I made a dry curry with broad beans. Broad beans is known as Avarekkai in tamil.
It’s rich in protein, fibre and potassium. I have added yellow moong dal too to enhance the protein content 🙂
Broad beans – 1/2 kg
Yellow moong dal ( green gram/ pasi paruppu) – 1/2 cup
Grated coconut – 1/2 cup
Oil – 2 tsps
Mustard – 1 tsp
Urad dal ( ullundhu) – 1 tsp
Red chillies – 2-3
Hing( asafoetida/ perungayam) – 2 pinches
Salt to taste
Wash and soak moong dal for 15-20 mins. Drain and keep it aside.
Wash the beans well. Remove the string and finely chop.
Heat oil in a pan. Add mustard. When it starts spluttering, add the urad dal, red chillies and hing. Sauté for few seconds. Add the chopped beans, soaked moong dal, 1/2 cup of water and salt to taste. Mix well. Close the pan with a lid, reduce the flame till the beans and the dal becomes soft and dry.
Add the grated coconut and sauté for a min.
Serve the curry with rice and rasam/ sambar:)