I opted to make Avarakkai Thoran / Indian Broad Bean Fry when I was deciding for the Thorans. I planned two of it, the other was with Potato. Though I read that Potato is not regularly featured in a Sadya meal, I went ahead.
If you noticed the coconut version
is almost the same, except it doesn't have cumin in it. However making this stir fry in Kerala style using the ground paste, did change the taste a bit. As I knew it was a good side dish served with Sambar.
I adapted this from here
. This version also doesn't have cumin, however since I ground the whole paste together, just added it.
Indian Broad Beans / Avarakkai – 2 cups
Toor Dal - 2 tbsp
Turmeric – a pinch
Salt to taste
Oil – 2 tsp
Mustard Seeds, Urad dal – 1/2 tsp
Black split gram – 1 tsp
Curry Leaves – few
Coconut, grated - 2 tbsp
Green Chilli - 2
Cumin Seeds - 1/2 tsp
How to make the Avarakkai thoran
Wash, string the broad beans and chop them into small pieces.
Wash the dal well and pressure cook it with just enough water for about 2 whistles. The dal should not get mushy.
Grind together cumin, green chilly and coconut without adding any water.
Heat a kadai with oil, splutter mustard seeds, urad dal, curry leaves.
Now add the chopped beans, turmeric powder and salt to taste. Mix well.
Sprinkle some water, cover and cook till the vegetable is done. Keep stirring once in a while.
Now add the cooked dal and the coconut mixy. Mix well. Remove from heat.
Serve as an accompaniment with plain rice and Sambar or Rasam.