Papdi/ avaraikai / broad beans nu shak

  

INGREDIENTS

broad beans string, if seeds are big, remove and cut into small pieces 2 cups

potato chopped 1 cup

mustard seeds  1/2 tsp

hing little

turmeric pdr 1/4 tsp

ginger-garlic-chili paste 2 tbsp

salt to taste

fresh coconut grated  1/2 cup

sesame seeds roasted 2 tbsp

oil  1 tbsp

lime juice little optional

METHOD

in a pressure pan, heat oil, add mustard seeds, once it crackles, add hing, ginger-garlic-chili paste, fry well for a minute

add the cut beans along with the seeds, potatoes, turmeric pdr, salt, mix well

add enough water, pressure cook for 2-3 whistles, switch off the gas

once the pressure is released, remove the lid, add the coconut, sesame seeds, mix well along with some fresh coriander leaves,

serve hot with rice, roti.

options- you may add coriander pdr, jeera pdr, garam masala pdr, mix well then pressure cook, then you can omit the coconut or add little as per taste.

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EASY PARUPPU USALI

Normally to make beans, avaraikkai broad beans) or kothavarangai( cluster beans) paruppu usali, one has to grind, then steam, then crumble it, season it and add to cooked vege. Now, since most ladies are hard pressed for time, an easy way, no grinding, just soak some moong dal for few minutes, if you want it to cook fast, or even without soaking, it gets cooked easily along with the vege.


Note- only for kothavarangai, one has to boil it with turmeric pdr, salt, then drain it well before using as any vege, as it has a slight bitter taste, which most people don't like.


INGREDIENTS

moong dal 1 cup

beans 250 gm ( wash and chop small)- so that it gets cooked easily

oil 1 tsp

mustard seeds  1/2 tsp

urad dal 1 tsp

dry red chilies 2-3 broken into half

hing little

salt to taste

turmeric pdr. 1/4 tsp

fresh grated coconut 2 tbsp ( optional)


METHOD

I normally wash and soak the moong dal, till I can wash and cut the beans, so it will cook faster.

In a kadai, put oil, add mustard seeds, once it crackles, add urad dal and red chilies, once the dal turns golden, add hing, and the soaked dal, add the cut beans / avarakkai, turmeric pdr., mix well, cover after a minute, adding little water to cook on low flame.

Stir after every 3 minutes well, to make sure that the dal and beans get cooked properly.

Add salt, mix well, if desired one can add some grated coconut, but I never add .


NOTE- you can use more or less dal. The recipe can be doubled when you use more beans, so increase the quantity of dal proportionately.

Only for kothavarangai, boil the vege till cooked, drain.

In the mean time, in another kadai, add oil, mustard seeds, urad dal, chilies, hing, add the washed dal, turmeric, mix and cook the dal with enough water, once dal is cooked, add the cooked kothavarangai, mix well, add salt as needed.

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PERUMVALLI KIZHANGU OR ASIATIC YAM

INGREDIENTS

yam   500 gm
broad beans   200 gm
coconut  grated  1/4 cup
green chillies 2-3
oil   3 tsp
salt to taste
mustard for seasoning
turmeric pdr.   1/2 tsp
water 200 ml
curry leaves


METHOD

peel, chop yam into 1"cubes
chop the broad beans into 1/2" slices
grind green chillies & coconut together & keep aside
heat oil, add mustard seeds, once it crackles, add yam, beans, turmeric pdr.4pour water, close like, let it cook till tender.
add ground coconut, salt to taste, mix well.
garnish with curry leaves.

Broad beans/sem/ avarakkai gravy

Broad beans/ sem/ avarakkai 1/4 kg cut in small pieces      peas 1 cup
 potatoes washed, peeled & cut into small pieces 2/3
pressure cook all these/ or you can cook in the gas too with turmeric pdr 1/2 tsp & salt to taste in cooker for 2-3 whistles. Grind 1 cup coconut grated/ powder , 5-6 green chilies or to taste with 1 tsp cumin seeds/ jeera.
Mix these with the cooked vegetables, boil well. Season it in 1 tsp oil, 1/2 tsp mustard seeds & 2 tsp udad dal. Garnish with corainder leaves. This goes well with roti & thiruvadiarai kali that we South Indians make.