Authentic Avarakkai Curry Recipe – Broad Beans in Coconut & Sambar

Last Updated on 2 months by Neha Deshmukh

Authentic Avarakkai Curry Recipe – Broad Beans in Coconut & Sambar

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Avarakkai Curry. It’s a South Indian classic, bursting with flavour, and surprisingly easy to make. I remember my grandmother making this for me when I was little, and the aroma alone would make my mouth water. It’s comfort food at its finest, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Avarakkai Curry (also known as Broad Bean Curry) is a delightful blend of textures and tastes. The slightly crunchy broad beans, the creamy coconut, and the warm spices create a symphony in your mouth. It’s a healthy, satisfying dish that’s perfect with rice and roti. Plus, it’s a fantastic way to enjoy seasonal vegetables!

Ingredients

Here’s what you’ll need to make this delicious curry:

• 250 grams Broad Beans (Avarakkai)
• 1 tbsp Moong Dal
• 1 Tomato
• 1/4 tsp Turmeric Powder
• 1/4 tsp Sugar
• 1 tsp Sambar Powder
• 1/4 tsp Asafetida (Hing)
• 1/4 cup Grated Coconut
• 1 tsp Rice Flour
• 1 tbsp Coconut Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1/2 tsp Cumin Seeds

Ingredient Notes

Let’s talk about a few key ingredients to make sure your curry turns out just right:

• Broad Beans/Avarakkai: Look for firm, bright green beans. The younger the beans, the more tender they’ll be. Don’t worry if they have a bit of stringiness, we’ll be removing that!
• Coconut & Rice Flour Paste: This is the secret to a creamy, luscious curry. The rice flour helps bind the paste and adds a lovely texture.
• Sambar Powder: Every household has its own sambar powder blend! Feel free to use your favourite brand. It really makes the flavour pop.
• Coconut Oil: Trust me on this one. Coconut oil is essential for authentic South Indian cooking. It adds a unique flavour that you just can’t replicate with other oils.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the broad beans, removing those fibrous ends. Dice the tomato – no need to be fancy here!
2. Now, let’s make the coconut paste. Grind the grated coconut and rice flour into a smooth paste with a little water. Set this aside.
3. Heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and cumin seeds. Let them brown slightly, then toss in the curry leaves.
4. Add the chopped broad beans and tomato to the pressure cooker. Sauté for about a minute, just to soften them a little.
5. Time for the spices! Mix in the turmeric powder, sambar powder, sugar, salt, and moong dal. Give everything a good stir.
6. Pour in the coconut paste and add about 1-2 cups of water. The amount of water depends on how thick you like your curry.
7. Close the pressure cooker lid and cook on low flame for 1 whistle.
8. Once the pressure has released naturally (this is important!), open the lid and check the consistency. If it’s too thick, add a little more water. If it’s too thin, simmer for a few minutes to reduce it.

Expert Tips

• Don’t skip the natural pressure release! It helps the flavours meld together beautifully.
• Adjust the amount of sambar powder to your liking. Some brands are spicier than others.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take longer, about 30-40 minutes, and you’ll need to stir occasionally to prevent sticking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it spicier, add a pinch of red chilli powder along with the sambar powder.
• Regional Variations: My friend’s mom, who’s from Kerala, adds a small piece of tamarind pulp for a tangy flavour. In Tamil Nadu, they sometimes add a squeeze of lemon juice at the end. Feel free to experiment!

Serving Suggestions

This Avarakkai Curry is best served hot with steamed rice. A dollop of ghee on top is always a good idea! It also pairs wonderfully with roti or appam. A side of papadums adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Avarakkai and where can I find it? Avarakkai are broad beans, a popular vegetable in South Indian cuisine. You can usually find them at Indian grocery stores or farmers’ markets, especially during the monsoon season.
• Can I use frozen broad beans in this recipe? Yes, you can! Just make sure to thaw them completely before using. They might be a little softer than fresh beans, so adjust the cooking time accordingly.
• What is the purpose of adding rice flour to the coconut paste? The rice flour helps to thicken the curry and gives it a lovely, creamy texture. It also helps the coconut paste bind together.
• Can I make this curry without a pressure cooker? Absolutely! You can cook it in a regular pot on the stovetop. It will take longer, around 30-40 minutes, and you’ll need to stir occasionally.
• How can I adjust the sourness/tanginess of the curry? You can add a squeeze of lemon juice or a small piece of tamarind pulp while cooking to increase the tanginess.