Avaraikkai Thuvattal/Broad beans curry with peanut and coconut

Avaraikkai Thuvattal- Broad beans sauteed with spices and tossed with coconut-peanut masala. Thuvattal is nothing but a stir-fry with coconut. Sometimes raw rice is also added with coconut. I will post the recipe sooner. This recipe of thuvattal uses peanut instead. I remember reading this recipe some years back in a women's magazine. From then I prepare broad beans in this manner. It is liked by everyone in my family particularly my mother. I'm making this curry in a kadai. Alternatively one can also make it in a pressure cooker. 

Broad beans has lots of fiber and helps in weight loss and relieving constipation. It also increases the heamoglobin levels in the body. Regular intake of broad beans maintains the calcium levels in the bones.

Coconut - peanut Powder:

Coconut and peanut is sauteed along with jeera and red chillies in a tsp of oil and powdered coarsely.

Heat oil in a kadai/pan, season with mustard seeds, urad dal, chana dal, green chillies, powdered hing, curry leaves. I'm using coconut oil, sesame, mustard or flavoured oil can be used. Saute chopped broad beans with turmeric powder and salt in the seasoned oil. Fine pink salt is used, white salt can also be used. Sprinkle some water, cover the pan with the lid and  allow the beans to get cooked till tender. Add the powder, toss till the powder mixes well the cooked beans. Transfer to a serving bowl.

Select fresh, tender broad beans which will be easy to chop. If the beans was stored in the fridge for many days, it will become unfit for cooking. While chopping the broad beans, cut the front and the tail portion first, thread like fibre will get removed in this process. discard them. Chop the remaining portion onto pieces.

Avaraikai thuvattal in a pressure cooker:

Heat oil in a 2 or 3 ltr pressure cooker  or pan, swirl the cooker so that oil spreads evenly. Add mustard seeds, urad dal and chana dal, green chillies, powdered hing, curry leaves. Add chopped broad beans or avaraikkai, saute for a minute, add turmeric powder, salt 1/2 cup of water, pressure cook for 1 or 2 whistles. Allow to cool down. Open the lid, add the powder, give a mix, transfer to a serving bowl.

Serving Suggestions.

Goes well with rice and rotis. It can be had as a salad as well.

Substitutions and Variations:

Cluster beans, snake gourd, french beans can be prepared in a similar manner.

Equipments Used: Kadai/pan, frying pan, Blender.

Recipe:

Cooking time: 20 minutes.

No. of servings: 6

1 cup = 200ml

Ingredients with measurements:

Broad beans - 500g

Fine pink salt - to taste.

Turmeric powder -1/4 tsp

Water - 1/3 - 1/2 cup

To roast and powder:

Coconut oil - 1 tsp

Coconut - 1/3 cup

Peanuts - 2 tsp

Red chillies - 4/5

Jeera - 1/4 tsp

Tempering:

Coconut oil - 1 tbsp

Mustard Seeds - 1/2 tsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Green Chillies - 2

Hing - 1/4 tsp

Directions:

1. Heat oil in a kadai/pan. Add mustard seeds, dals, green chillies, curry leaves, hing.

2. Add chopped broad beans, turmeric powder and salt. Saute well.

3. Sprinkle water, close the pan with the lid, cook till tender

4. Heat a frying pan, add a tsp of oil, add jeera, peanut, red chillies. saute till peanuts get roasted. add coconut, saute for a minute. Cool down.

5. Transfer the contents to a blender. Blender it to a not so fine powder.

6. Add the powder to the cooked beans. Toss till the powder coats the veggies.

7. Transfer to a serving bowl.