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Before you jump to Avarakai Paruppu Thengai Karamadhu / Broad Beans and coconut stir fry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to avarakai paruppu thengai karamadhu / broad beans and coconut stir fry recipe. You can cook avarakai paruppu thengai karamadhu / broad beans and coconut stir fry using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Avarakai Paruppu Thengai Karamadhu / Broad Beans and coconut stir fry:
- Get 1/2 kg broad bean Chopped
- Take 1 cup coconut freshly grated
- Take to taste salt
- Take 1 tsp sugar
- Take 1/2 cup water
- Get 1 tsp ginger shredded
- You need 3 green chillies
- Get 5 - 6 curry leaves
- Use 2 tsps rice bran oil
- Use 1/4 tsp mustard seeds
- You need 1 tsp urad dal white
- Take 1 tsp channa dal
- Provide 1 pinch asafoetida
Instructions to make Avarakai Paruppu Thengai Karamadhu / Broad Beans and coconut stir fry:
- Make all the above mentioned pre-requisites ready.
- Take a wok, keep it on low heat, add 2 tsps of rice bran oil.
- Once the oil gets heated, add in mustard seeds, white urad dal, channa dal and asafoetida. Saute this until aromatic. Add the freshly shredded ginger, chopped green chillies and curry leaves.
- Now add the chopped broad beans, and saute them slowly without breaking the beans.
- Add required amount of salt, sprinkle sugar and add a pinch of cooking soda(Optional), add 1/2 cup of water and give this a nice mix.
- Allow this to cook on high heat (Stir in between) for 12 minutes. The picture you see below shows you the different stages of its cooking process and it will gradually shrink in size but it will not discolor.
- After 12 minutes or after all the water is absorbed the broad beans will be soft to touch,you can break it easily with your fingers,at this stage switch off the heat and sprinkle coconut and garnish it with chopped coriander leaves and mix. Serve this hot.
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