GARDEN FRESH AVARAI/ BROAD BEANS & RADDISH
Ingredients:
- Avaraikai – 1 cup
- Raddish – ½ cup
- Small onion – 10 nos
- Tomato – 1 no
- Puli karasal – ½ cup
- Kuzhambu podi – ¼ cup (or)
- Plain chilli powder – 2 tsp
- Coriander powder – 4 tsp
- Turmeric powder – ½ tsp
- Salt – as req
- Gingelly oil – 2 tblsp
- Fenugreek – 1 tsp
- Curry leaves – 1 sprig
- Jaggery – 1 tsp
Procedure:
- In a sauce pan, add about a tblsp of gingelly oil
- Add some fenugreek seeds, let it splutter. Now add chopped/ sliced small onions to it. Saute for a while and add the chopped tomato with some fresh curry leaves
- Meanwhile add about ¼ cup or so, kuzhambu podi to the pulikarasal mixture along with required amount of salt.
- Once the onion and tomatoes are roasted nicely then add the chopped avaraikai and radish saute for 2-3 mins
- Pour the puli karasal mixture to it and allow it to cook for about 8-10 mins in a medium flame.
- Once the oil ooze out the edges of the pan then its time to add the jaggery and a tsp of gingelly oil and turn off the flame.
NOTE/TIP:
- The consistency of the kuzhambu purely depends on your wish, if you like to have little thinner then add one more cup of water
- The spice level too you can adjust depends on your taste.
- Ends with tsp of gingelly oil and jaggery really enhance the flavor of the dish.