Today we are starting yet another season of Blogging Marathon. By now you must be used to my BM posts. For this month, I will be posting under four different interesting themes. For the first week, the theme I have chosen is Meal Ideas. So for the three consecutive days, you will be seeing some simple meal ideas in this space. When it comes to day to day cooking, I finish it off by 7 AM as I have to pack it for Sruti. As we are only three members, I don’t do separate lunch box recipes. It is always the lunch we eat that goes into Sruti’s lunch box. And as they have a rule that the lunch box must have rice based dish and a vegetable side, it is quite easy for me to cook my lunch in the morning itself.
Coming to today’s meal idea, I made Vendhaya kulambu and avarakkai poriyal to go with rice. Avarakkai also known as the Indian broad beans in our home is usually added in sambar or made into a side dish with coconut based spice paste. Some how I am not a great fan of this beans and so I make the side dish only for hubby dear. Once I tasted this dry sauté in a hotel and I loved it. So I tried recreating it at home. If you make carrot poriyal, then this poriyal is also made so much like that. Add generous amount of grated coconut to elevate the taste. It is quite easy and every one at home loved it.
Indian Broad Beans / Avarakkai – 250 gm
Mustard Seeds-1 tsp
Curry Leaves – a sprig
Grated Coconut – 2-3 tbs
Remove the veins of the beans and cut into small pieces.
In a pressure cooker, heat oil.
Add mustard and when it crackles, add the curry leaves.
Add chopped onion and green chillies and saute until golden.
Now add the chopped beans and mix well.
Add 2-3 tbs of water and salt.
Cover the cooker and put on the weight.
Let it whistle twice.
Immediately remove the pressure and open the lid.
Switch on the stove again and let the remaining water evaporate.
Finally add grated coconut and remove from flame.
Mix well and serve.
Click on image for recipe of Vendaya Kulambu made with pearl onions and garlic.