Thursday, 24 October 2013

Pidhukumparuppu Sambar/Avarekaalu Sambar

Avarekalu is also known as "Hyacinth Bean" in English. A very popular curry down south. We make this curry when this is in season... but its available all round the year nowadays. The recipe featured here is the one which is made in my in laws place. A very unusual and elaborate curry with Hidhikinabele or Pidhukumparuppu cooked along with dry roasted masala of red chillies, Coriander Seeds, Pepper, Jeera, Coconut, Poppyseeds. Potatoes and Brinjal can also be added to this curry for added taste.This curry tastes best when its Very spicy but the taste palate can be adjusted as per ones families Taste. The best thing about this curry is the taste of soft beans after its been cooked with all the spices.
   De Skinned Hyacinth Bean                                       


Makes:6-7 Servings

½ Kilo Grams Peeled and De skinned Pidhukum Paruppu/Bean
½ Kilo Grams Brinjal and Potato Cut into 1 inch Cubes
1 tablespoon thick tamarind paste (or 1/4 cup freshly squeezed tamarind juice)
Salt to Taste
½ Table Spoon Turmeric Powder

Ingredients for Wet Masala 

1 Tea Spoon Oil
1 Medium Sized Onion Finely Chopped
1 Medium Sized Tomato Finely Chopped
3-4 Table Spoon Fried Gram

Ingredients for Dry Masala

4 Long Red Chillies
1 Table Spoon Poppy Seeds
1 Table Spoon Coriander Seeds
1 inch Square Coconut Piece(Can take a Bigger piece also)
1 Table Spoon Jeera
1 Table spoon Peeper

Ingredients For Seasoning

1 tea spoon Mustard
2 Teaspoon Jeera
1 Onion, Finely chopped
10-15 Curry Leaves

Ingredients For Garnishing

few Coriander Leaves

Take a deep Frying Pan heat 1 Liter of Water to this add pidhukumparuppu, Potato and Brinjal and Turmeric Powder. Cook in a Medium flame until everything is cooked to about 75% and Keep Aside.

For the Wet Masala 
Heat Oil in a Pan and add onion, Tomato and a Pinch of salt, Saute till the Tomatoes become Mushy. Once it gets Cooled Grind it along   with Fried Gram and keep aside.

For the Dry Masala
Heat a pan and Dry Roast all the ingredients mentioned in Dry Masala and grind it adding very little water.

How to Proceed
Add the Wet Masala and Dry Masala to the Beans and Vegetable mixture, Boil till everything Mixes well and Nice flavour comes out.
Add salt and Tamarind extract, and Boil for 5 more minutes.
Heat oil and Temper mustard, Jeera, Onion and Curry leaves.Garnish with Coriander and serve with Mudde/Rice/Idli/Dosa.

Pidhukumparuppu/Beans need to be peeled and soaked in water for 3-4 Hours and later should be DE skinned using the thumb and index finger.
DON'T Pressure cook the Beans which will make it very mushy remember we need Soft yet Firm beans.
As the Curry has Red chillies as well as pepper take care Not to over use both as it will result in a very spicy curry.
Small onion also known as madras onions can be used for grinding which further enhances the taste. Tempering can be done using ghee which enhances the taste of the curry.

Sending this to entry to  Walk Through Memory Lane Eventwalk-through-memory-lane-october and My Legume Love Affair - MLLA 64

Wednesday, 9 January 2013

Palak Keerai Vadai


Channa Dal 1 1/2 cup
Yellow Moong Dal 1/2 cup
Palak leaves(Pasalai keerai) 1 bunch
Green chili Paste 1Tbsp
Ginger paste 1Tbsp
Jeera 1tsp
Coriander leaves
Curry leaves
Onion 2 no
Oil for deep frying

*Wash and finely chop Onion, Palak leaves, curry leaves and coriander leaves.
*Soak Channa Dal and yellow moong dal in enough water for 2-3 hours.

*Completely drain water from the dal and Grind it coarsely.
*In a Mixing bowl add Ground dal, chili paste, Ginger paste, Jeera, Onion, Palak leaves, curry leaves, coriander leaves.
*Heat oil in a frying pan for deep frying.
*Add salt and mix everything completely.
*Pat the vada on a plastic sheet and deep fry it in hot oil.
*Serve hot with any chutney.

Note: Once all the ingredients is mixed do not rest it for long time the onions and salt will leave water making it difficult to pat vada.

Sunday, 6 January 2013

Methi Chapathi


Wheat flour 1 cup
Methi leaves(Fenugreek leaves)
Turmeric powder 1tsp
Red chili powder/Green chili paste 1Tbsp
Coriander Leaves


*Wash and finely chop methi leaves and coriander leaves.
*Sieve wheat flour.


*Heat little oil and saute methi leaves and coriander leaves for 2 min.
*In a Mixing bowl add all the ingredients and mix nicely.
*Sprinkle water little by little to make dough.
*Make chapatis and cook on medium flame.

*Serve hot with pickle or raitha(Ideal for lunch box and picnic)