There is a vegetable stall in Little India, Singapore, which I absolutely adore. It has all the “Indian” vegetables that I sorely miss and crave for after weeks of eating dishes cooked with just French beans and carrots and broccoli. This stall usually has purple brinjal, drumstick, drumstick leaves, fresh bunches of methi and pudina and kothamalli.. ahh.. its a true delight to go there every now and then. Once, I saw some fresh avarakka (avarakkai in Tamil) and I had to buy them!
I made a simple thoran with it, nothing fancy and we both loved it with some rasam and rice!
Avarakkai Thoran RecipeIngredients:
2 cups stringed and chopped avarakka (leave the seeds in too)1/2 cup grated coconut (fresh or frozen)1/2 tsp jeera/jeerakam2 green chillies, or to taste4 + 2 shallorsA few curry leavesA pinch turmeric powder1/4 tsp mustard seeds2 tsp OilSalt to tasteHow to Make Avarakkai Thoran1. Cook the chopped avarakka in a closed plan by adding about 1/2 cup water until soft. Make sure you don’t have any leftover water by cooking it further with the lid open. Set aside.2. Grind the coconut with the green chillies, turmeric powder, 2 shallots, jeera, some salt and very little water sprinkled on top.3. Heat oil and add the mustard seeds. When they pop, add 4 sliced shallots and fry until lightly browned. Then add the ground coconut and fry for 30 seconds.4. Add the cooked avarakka to this and mix well. Adjust salt. Let it cook on low fire for about 5 mins until there is no more moisture left in the avarakka.
Serve Avarakkai Thoran hot with rice and rasam.
Oh the avarakkai season is started??
that thoran looks yummy…
Hey Nag … Looks so delicious can't wait to try it out …
Yumm.. This looks soo tasty.
I have seen these in the Indian grocery stores but I always thought they were Peas:)LOL The dish looks so good!
Thoran is one of the simplest and best tasting dishes no matter what veggie is used.
Wow.. What a wonderful recipe.. looks soo delicious… lovely snaps!!
In Karnatka, we are so used to the word Avarekkai, they are seasonal and a great delicacy. But only the beans and not the outer cover is eaten. Maybe this is differnt and i have not seen it.
Loved the last picture, Nags.
U r right nothing beats to simple meal rice,rasam and this curry.
Yes, we call it Valor Papdi in Gujarati. I make it with eggplant. You wud definitely like this broad beans with eggplant.:)If you need tht recipe, email me.
hey
This is exactly how my mother used to make…nostalgic…Thanks.