Avarakkai kootu is a popular side dish from the Tambrahm cuisine made from just moong dhall (yellow split gram) , fresh coconut paste and a Sizzling tempering of mustard seeds ,curry leaves in coconut oil.
Avarakkai(tamil),Avrekkai(Kannada), chikkidkaay (Telugu) is a native Indian vegetable and used extensively across cuisines in India . In the Maharashtra and Gujarat it is called as Vaal papdi or papdi and Sem in Hindi .
Avrakkai is a diabetic friendly vegetable and also rich in protein, dietary fibre,vitamin A ,potassium and folates. Consuming avarekkai is a good source of plant protein and apt for vegetarians to meet their dietary requirements of protein intake. The fibre present in the Indian flat broad beans helps to manage cholesterol in the body.
Since, Avarekkai is a native vegetable, it is used during the Mahalaya Paksha , Amavasya cooking and also for cooking during Shraadh or Devasam. During Shraadh , Amavasai or Mahalaya paksha avrekkai is mostly used in the form of kootu but some families also make a simple stir fry known as Thenga pota curry .
I shall share the recipe of the simple yet flavorful curry very soon. You may refer to Mildly Indian Seema's Kothavarangai Poriyal and in the same way you can make avarekkai poriyal .
Amavasya Lunch Menu
Avrekkai kootu can be mixed with rice or can also be served as an accompaniment to sambar ,vethakuzhambu, milagu kuzhambu along with some toasted papads and a simple paruppu Thogayal or pudina Thogayal.
If making kootu to mix with rice, make it a little runny else we can have a thicker consistency.
Avrakkai kootu is purely Saatvik and Vegan making it No Onion No garlic and Jain friendly .
You may also want to try some lip smacking healthy and delicious kootu recipes from my blog
Chou chou (Chayote) kadalai paruppu Kootu
Poosanikkai (Ashgourd) Pulippu Kootu
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Cooking Time - 25mins
Complexity - Simple
Serves - 2 to 3
Ingredients
1 cup moong dhall
1/2 cup fresh grated coconut
1 tsp jeera/cumin
8 to 10 pepper corns
2 dried red chillies
Few curry leaves
Pinch of turmeric
Salt as needed
1 tsp coconut oil
1/2 tsp mustard seeds
Pinch of asafoetida
Method
- Wash the broad beans and trim the head and tail. Bundle them up and chop into medium cuts.
- Wash the moong dhall under running water 3 to 4 times.
- Add the washed moong dhall,chopped avrakkai ,turmeric , 2 cups water and pressure cook for 3 whistles. Let the pressure release naturally.
- Grind the coconut, cumin,red chillies ,pepper with water to a fine paste .
- Once ,the pressure cools down,lightly mash and mix the lentil and add the ground coconut paste to this along with required amount of salt.
- If too thick,add 1/4 cup water and bring it to a quick boil with occasional stirring. Coconut paste has a tendency to stick to the bottom and the kootu will get burnt.
- Turn off the stove when the kootu thickens and the raw flavor from the coconut paste is gone.
- Prepare a tempering of mustard seeds,fresh curry leaves,asafoetida in hot coconut oil and pour it over the delicious kootu.
- Averakkai kootu is now ready to be served.
I make it very similarly, except steamign the veggies separately. of course on amavasya, I don't add turmeric. rest all ditto :-) I love this with mysore rasam and a poricha applam / vadam on the side - Kalyani
ReplyDeleteOh ya vadaam and kootu saadham is a bliss
DeleteMy family loves Avarekkai. This kootu is a hit favourite at my place too. I just need some Sandige and uppinakayi to polish it off . One of the lovely kootu variety.-Preethi
ReplyDeleteYou said it, pickle and sandige is more than enough for avarekkai kootu saadham
DeleteWow! This Avarakkai Kootu is a new recipe for me. I tried it with a few for my FIL and he loved it. Thanks, Priya.
ReplyDeleteHey glad to know uncle ji liked it
DeleteOne of the lovely kootu variety. I would like to enjoy with some piping hot sambar !
ReplyDeleteThanks Sasmita
DeleteAvvarakkai kottu looks very tasty Priya, I love to have it with hot jowar roti's. Your amavasya lunch thali looks very inviting.
ReplyDeleteThanks dear Aruna !
DeleteAvarekayi Kottu looks tasty and makes a good match with hot steamed rice and a pickle. Liked the thali which you have prepared for amavasya.
ReplyDeleteThank you . Avarekkai Kootu normally features at home during dwadasi or Amavasya
DeleteI crave avarekayi so badly now. It is slightly hard to come by here. Mamiyar used to make something similar to this. I will try your recipe with snowpeas.
ReplyDeleteYou can make the same kootu with cabbage , snake gourd , beans+ carrot combo as well .
DeleteThis kootu recipe is absolutely new to me. Thanks for sharing. I would love to try it soon.
ReplyDelete