Have you ever had a chance to smell the wonderful purple and pink blooms of the broad beans / Avarakkai climbers? They smell just heavenly. My Grandma had a patch in her garden where she had erected some poles (Pandhal) to grow this climber. During the season time the climber would be abuzz with the bees about them and it would be a delight to watch those blooms swaying in the gentle wind. When my MIL brought with her some freshly plucked avarakkai from her garden those were the memories I had.
Though in our home, Amma used to do a different version which is somewhat elaborate and we also used to use coconuts in them. This recipe is my MIL’s version which is not only easy and simple but very quick also. Usually I pressure cook the avarakkai along with the dal itself which saves me more time in the mornings.
Avarakkai Poriyal / Broad beans Curry
- Avarakkai / Broad beans – 1/4 kgs
- Sambar Powder – 1 ½ tsp
- Turmeric powder – 1/2 tsp
- Vengaya kari Vadagam – 1/4 tsp
- Urad dal – 1/4 tsp
- Curry leaves – 1 sprig
- Salt – To taste
- Oil – 1 tbsp
Wash, trim the ends and remove the veins on either side of the broad beans. Tear them into 2 to 3 pieces. Pressure cook with salt and little water for 2 whistles. Cool and drain the water. Mash lightly with your hands.
In a kadai heat the oil. Add the vengaya kari vadagam, curry leaf and urad dal. When the dal changes color add the turmeric powder, sambar powder and fry for 5 secs. Keep the flame low to prevent the powder from burning.
Now add the mashed broad beans and cook for 2-3 mins and serve as an accompaniment with any Sambar rice.