Description
Indian Broad Beans ( Avarakkai in Tamil / Chikkudukai in Telugu / Sem in hindi / Avarekayi in Kannada / Avara in Malayalam ) curry made in South Indian style, little baby prawns or salad shrimp adds a classic homely touch to this dish. This type of broad beans is termed as Naatu avarakkai in tamil, looks thin and broad with soft seeds inside, but the one which we get in US is called seema avarakkai and looks different, long and thick and might take little longer to cook. Sometimes the closest substitute which can be found is Scarlet runner beans. Haven't explored much about this veggie, will keep an eye and update the exact name. Here are some links from wikipedia, which I found useful while googling...
| Ingredients | |
|---|---|
| 15 nos | Avarakkai |
| 2 nos | Onion |
| 1 no | Tomato |
| ½ tsp | Ginger (crushed) |
| 2 clove | Garlic |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Red chilli powder |
| 1 tsp | Coriander /dhania powder |
| 10 nos | Prawns |
| 2 tsp | Freshly ground coconut paste |
| ¼ tsp | |
| ¼ tsp | |
| 1 no | Dry red chilli |
| 5 nos | Curry leaves |
| ½ tsp | Salt (or to taste) |
| 3 tsp | Oil |
| 1 cup | Water |
| ¼ tsp | Split black gram |
Instructions
Wash and cut avarakkai cross width wise as shown in the picture. Put the cut pieces in a pressure pan along with chopped onions, tomatoes, crushed ginger garlic, turmeric powder, red chilli powder, coriander powder, salt and water. Pressure cook for 2 whistles, meanwhile wash and devein the prawns / salad shrimp and keep aside. Now heat oil in a small pan or kadai and splutter mustard, red chilli, cumin seeds, split black gram and curry leaves. Transfer the pressure cooked veggie to this seasoning and mix well. Add in the ground coconut paste and prawns to it. Simmer the whole mixture until it becomes a thick curry. Serve hot with sambar satham.
Notes
Prawns or salad shrimp is optional.
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Hiii anitha, you can use
Hiii anitha, you can use dried shrimps...
If its dried prawn then u need to cook well. Or you can shallow fry and add it. Thats the better way.
If its home made dried prawn means you NO need to worry abt cooking well. Coz at home they clean, boil well with salt & dry to make dried prawn. So, you no need to worry abt cooking for long. And also it wont be that hard like those prawns dried raw.
Its better if you dry toast the dried shrimp, make powder & add it to veges. I used here like tat only. http://www.spiceindiaonline.com/cabbage_shrimp_fry