Avarakka Curry Recipe – Authentic Indian Broad Bean & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Avarakka Curry Recipe – Authentic Indian Broad Bean & Tamarind Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Avarakka Curry. It’s a South Indian classic, bursting with tangy tamarind and earthy broad beans. I remember my grandmother making this for me when I was little, and the aroma always filled the house with such warmth. It’s a little bit of effort, but trust me, the flavour is so worth it.

Why You’ll Love This Recipe

This Avarakka Curry isn’t just delicious; it’s a comforting hug in a bowl. The combination of slightly bitter broad beans, tangy tamarind, and a fragrant spice blend is simply divine. It’s a relatively easy curry to make, and it’s a fantastic way to explore the vibrant flavours of South Indian cuisine. Plus, it’s a great way to get your veggies in!

Ingredients

Here’s what you’ll need to make this Avarakka Curry:

• 10-15 avarakka / broad beans, pieces
• 1 tamarind, key lime-sized ball
• ½ teaspoon turmeric powder
• 1 teaspoon coconut oil (plus another 1 teaspoon for tempering)
• Salt to taste
• 1 cup grated coconut
• 5 pearl onions, peeled
• 4-5 dried red chillies
• 1 tablespoon coriander seeds
• ½ teaspoon mustard seeds
• 7-8 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

Avarakka (Broad Beans): Varieties & Selection

Avarakka, also known as broad beans or fava beans, are the star of the show. Look for firm, bright green beans. You can find them at most Indian grocery stores, and sometimes at well-stocked supermarkets. If you can’t find fresh, frozen can work in a pinch (see FAQs!).

Tamarind: The Sour Backbone of South Indian Cuisine

Tamarind is essential for that signature tangy flavour. I prefer using a block of tamarind and extracting the pulp myself – it just tastes fresher. But tamarind paste is a good substitute if you’re short on time.

Coconut Oil: Traditional Flavor & Health Benefits

Coconut oil is the traditional fat used in South Indian cooking. It adds a lovely aroma and subtle sweetness. You can use other oils, but coconut oil really elevates the flavour.

Spice Blend: Regional Variations & Aroma

The spice blend is fairly simple, but it packs a punch! Roasting the spices brings out their aroma and adds depth to the curry. Feel free to adjust the number of red chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Tamarind: Start by soaking the tamarind in 1 cup of warm water. Let it sit for about 15-20 minutes, then mash it well with your hands to release the pulp. Strain the pulp through a fine-mesh sieve, discarding the seeds and fibres. Repeat this process twice, each time using about ½ cup of warm water. This ensures you get all the flavour!
2. Prepare the Avarakka: While the tamarind is soaking, chop the avarakka into bite-sized pieces.
3. Sauté the Beans: Heat 1 teaspoon of coconut oil in a pan over medium heat. Add the chopped avarakka and sauté for about 5-7 minutes, until they are slightly tender.
4. Add Turmeric & Tamarind Water: Add the turmeric powder and salt to the pan. Pour in the strained tamarind water and bring to a boil. Reduce the heat and simmer until the beans are completely soft – about 10-15 minutes.
5. Roast the Spice Paste Ingredients: While the beans are simmering, let’s make the magic spice paste! In a dry pan, roast the grated coconut, pearl onions, dried red chillies, and coriander seeds over medium heat until golden brown and fragrant. Be careful not to burn them!
6. Grind the Spice Paste: Once cooled, grind the roasted mixture into a smooth paste using a little water. A good, smooth paste is key here.
7. Combine & Simmer: Add the ground spice paste to the cooked beans and tamarind broth. Mix well and simmer for another 5-7 minutes, until the curry has thickened to your liking.
8. Temper & Serve: Finally, heat 1 teaspoon of coconut oil in a small pan. Add the mustard seeds and let them splutter. Add the curry leaves and sauté for a few seconds. Pour this tempering over the curry. Serve hot with steamed rice!

Expert Tips

• Don’t skip the roasting step for the spice paste – it makes a huge difference!
• Adjust the amount of water you add while grinding the spice paste to get the desired consistency.
• Taste and adjust the salt and tamarind levels as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce the number of red chillies for a milder curry, or add more for extra heat. I usually use 4 for a medium spice level.
• Festival Adaptations (Onam, Pongal): This curry is often made during Onam and Pongal festivals in South India. It’s a wonderful addition to a festive spread. My aunt always adds a pinch of asafoetida (hing) during the tempering for a more festive flavour.

Serving Suggestions

Avarakka Curry is best served hot with steamed rice. It also pairs well with roti or paratha. A side of papadums and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftover Avarakka Curry 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 Avarakka and where can I find it?

Avarakka are broad beans, also known as fava beans. You can find them at Indian grocery stores and sometimes at well-stocked supermarkets.

Can I use frozen broad beans in this recipe?

Yes, you can! Just add them directly to the pan and cook until tender. You might need to adjust the cooking time slightly.

How do I adjust the sourness of the curry?

If the curry is too sour, add a little bit of jaggery or sugar to balance the flavours.

What is the best way to extract tamarind pulp?

Soaking the tamarind in warm water and then mashing and straining it is the best way to extract the pulp.

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead. The flavours actually develop even more overnight! Just reheat gently before serving.

Enjoy this taste of South India! I hope you love this Avarakka Curry as much as my family does. Let me know in the comments how it turns out for you!