Avaraikkai (Indian Broad beans) is one of my favorite side dish. During my school days I used to ask my mom to pack my tiffin box with this gravy for atleast twice a week. Moreover I like the way this gravy was prepared in kalyana veedu (marriage functions) . Will soon post the recipe for the same. Coming to health benefits, Avaraikkai (Indian Broad beans) is rich in fiber thus helps in reducing bad cholesterol and also prevents constipation.
Video Link :
Below is the you tube link for this recipe.
Click here to check out the Health benefits of each ingredients used in this recipe
Video Link :
Below is the you tube link for this recipe.
Broad beans gravy – Avaraikkai Kootu
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Ingredients Needed:
- Avaraikkai (Broad beans) - 300g
- Shallots - 6 to 7
- Kuzhambu Masala Powder (homemade) - 1 1/2 tsp
- Salt – as needed
- Oil – 1 ½ tbsp
- For Seasoning
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Curry leaves - few
Preparation:
- Wash the beans well and remove the strings along the sides and cut off top and bottom edges. Chop it into medium size.
- In the mixer add shallots and whip it once or twice. [Note: Do not make it into paste! just coarse grind it]
Method:
- In a pan add oil. Once oil gets heated add mustard seeds and urad dal.
- After mustard seeds splutters and urad dal turn golden brown add fresh curry leaves and shallots.
- Sauté for 2 to 3 minutes till shallots turns golden bown. Now add chopped broad beans (Avaraikkai), homemade kuzhambu masala powder & salt.
- After 1 to 2 minutes add 1/2 tumbler of water and allow it to boil for 2 minutes. Then reduce the flame, let it be in medium flame for another 5 to 6 minutes .
- Turn off the stove once beans is well cooked. Adjust water and salt according to your taste.
- Avaraikkai kootu is ready!! Best side dish for Sambar, Rasam. You can have it with plain rice aswell.
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
Avaraikkai (Broad beans) - 300g
|
| Shallots - 6 to 7 |
Kuzhambu Masala Powder (homemade) - 1 1/2 tsp
|
| Salt – as needed |
Oil – 1 ½ tbsp
|
For
Seasoning
|
Mustard seeds - 1 tsp
|
Urad dal - 1 tsp
|
Curry leaves - few
|
Preparation:
- Wash the beans well and remove the strings along the sides and cut off top and bottom edges. Chop it into medium size.
- In the mixer add shallots and whip it once or twice. [Note: Do not make it into paste! just coarse grind it]
Tip: If you want to grind shallots coarsely, you can use the WHIP settings in your mixer grinder.
In a pan add oil. Once oil gets heated add mustard seeds and urad dal.After mustard seeds splutters and urad dal turn golden brown add fresh curry leaves and shallots.
Sauté for 2 to 3 minutes till shallots turns golden bown. Now add chopped broad beans (Avaraikkai), homemade kuzhambu masala powder & salt.
[Note: If you don’t have homemade masala powder then you can use 1 tsp of turmeric powder, 1 tbsp of red chili powder, 2 tbsp of coriander powder, ¼ the tsp of cumin powder, ¼ tsp of pepper powder.]
Homemade Kuzhambu Masala Powder
Homemade Kuzhambu Masala Powder
After 1 to 2 minutes add 1/2 tumbler of water and allow it to boil for 2 minutes. Then reduce the flame, let it be in medium flame for another 5 to 6 minutes .
Turn off the stove once beans is well cooked. Adjust water and salt according to your taste.
[Tip: Once beans get cooked color of the beans will get change from fresh green to brown color.]
Avaraikkai kootu is ready!! Best side dish for Sambar, Rasam. You can have it with plain rice aswell.
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Indian Broad beans – also known as Avaraikai in Tamil, Pedda Chikkudu in Telugu, Chapparadavare in Kannada, Amarakka in Malayalam, Sem in Hindi. Broad beans are very good source of protein and soluble fiber, contain unsaturated fat. It helps to reduce weight, for heart heath, great source of folate & B vitamins, iron, lowers blood pressure & cholesterol, helps in fighting depression, prevents constipation as they are rich in fiber, boosts immunity.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 4:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 5:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 6:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 7:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Indian Broad beans – also known as Avaraikai in Tamil, Pedda Chikkudu in Telugu, Chapparadavare in Kannada, Amarakka in Malayalam, Sem in Hindi. Broad beans are very good source of protein and soluble fiber, contain unsaturated fat. It helps to reduce weight, for heart heath, great source of folate & B vitamins, iron, lowers blood pressure & cholesterol, helps in fighting depression, prevents constipation as they are rich in fiber, boosts immunity.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 4:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 5:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 6:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 7:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
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