Avaraikkai kootu, broad beans kootu – A simple south indian kootu made with avaraikkai/broad beans that can be accompanied with rotis and rice.
I have tried avaraikkai kootu several times. My favorite vegetable is avaraikkai. Being a health conscious person, Gj buys if often because it is good for cholesterol and diabetes.
I wanted to post this recipe for a long time. Every time when I click pictures, something would happen. I would have surprise guests at home or Sanvi will need me at once. This time I successfully took all the pictures.
Avaraikkai kootu is very simple to make. It goes well with rice, and I like it with rotis too. Among avaraikkai recipes, I like avaraikkai sambar, stuffed avaraikkai chapathi, and avarakkai verkadalai poriyal. Lets move on to my favorite avaraikkai kootu.
You can serve avaraikkai kootu with the following:
kovakkai fry/tindora fry
brinjal pepper masala
chettinadu cauliflower fry
Preparation time: 7 minutes
Cooking time: 20 minutes
Recipe category: lunch
Recipe cuisine: indian
Recipe adapted: chef shanthi Vvjaykrishnan
Toor dal – 1/2 cup
Avaraikkai/broad beans – 1 cup
Gram dal/channa dal – 1 teaspoon
Coconut (grated) – 1 tablespoon
Red chillies – 3 nos.
Cumin seeds/jeeragam – 1/4 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander leaves – 1 sprig
Oil – 1 teaspoon
Mustard seeds – 1/4 teaspoon
Urad dal – 1/4 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Pressure cook toor dal by adding 1.5 cups of water for three whistles. It will take about ten minutes. Then wait for some time, release the pressure, and open the cooker lid. The toor dal should be mushy if not just mash it with a ladle.2. Boil Avaraikkai (Broad Beans) using 1.5 cups of water and a pinch of salt. Once the avaraikkai is boiled, keep it aside. Add just 1/2 teaspoon of oil in a pan, and fry bengal gram. Once it turns light brown, keep it aside.3. Grind cumin seeds, fried Gram dal/channa dal, coconut and red chillies without adding water. Keep it aside.4. Heat a teaspoon of oil in a pan, and add mustard seeds. When mustard seeds splutter, add urad dal. Now add the mushy toor dal and cook for three minutes. Then add the boiled avaraikkai along with the water. Cook for two more minutes.5. Add a pinch of turmeric powder and salt. Cook for a minute or so and then add the ground mixture. Lower the flame and cook for 3 to 4 minutes. Stir well. Add coriander leaves. Switch off the flame.Now avaraikkai kootu is ready!
- You can also fry the coconut separately and grind it along with red chillies, cumin seeds and fried gram dal/channa dal.
- If the kootu is watery, add a tablespoon of rice flour and mix well to avoid lumps. Cook in medium flame for just two minutes and then you are done.