avarakkai paruppu curry recipe

If you want to add more Indian recipes to your recipe box, avarakkai paruppu curry might be a recipe you should try. For $1.42 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 215 calories, 6g of protein, and 12g of fat. It works well as a rather cheap hor d'oeuvre. It is brought to you by spoonacular user ranjaniskitchen. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of tamarind - lemon size, salt, toor dal cup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. avarakkai paruppu curry recipe, How to make Avarakkai Poriyal, and Paruppu Usili - Lentil Crumble are very similar to this recipe.

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Avarakkai / Broad beans- 1cup (chopped lengthwise)

Green chillies – 2 nos(slitted)

Coriander seeds – 2 tbsp

Cumin seeds – 1 tsp

Jaggery – 1 tbsp

Tamarind – small lemon size

Mustard – 1 tsp

oil – 1 tsp

Oil – 2tbsp

Pepper corns – ½ tsp

Salt – as needed

Tomatoes – 2 nos(finely chopped)

Toor dal – ½ cup

Turmeric powder – ¼ tsp

Equipment:

stove

frying pan

blender

Cooking instruction summary:

  1. Wash avarakkai(broad beans), remove the strings on both sides, and cut into medium long pieces.
  2. Cook in stove top or pressure cook for three whistles. Once done drain the water and keep cooked avarakkai. Keep the water to use in kuzhambhu or use the water to soak tamarind.
  3. Pressure cook dal and keep aside.
  4. Heat a pan, add tsp of oil and roast the ingredients given under “to roast and grind”. Let the tomatoes cook completely. Cool them and process it in a mixer adding enough water to fine paste.
  5. Heat a pan, add oil , once heated add mustards seeds, then add tamarind water. After it starts boiling, add cooked dal, jaggery, salt, turmeric powder and grinded masala.
  6. Allow it to cook in medium low flame for 5 minutes. Now add cooked broad beans. Let it boil for 4 minutes.
  7. Turn off the flame and add chopped coriander leaves.

 

Step by step:


1. Wash avarakkai(broad beans), remove the strings on both sides, and cut into medium long pieces. Cook in stove top or pressure cook for three whistles. Once done drain the water and keep cooked avarakkai. Keep the water to use in kuzhambhu or use the water to soak tamarind. Pressure cook dal and keep aside.

2. Heat a pan, add tsp of oil and roast the ingredients given under “to roast and grind”.

3. Let the tomatoes cook completely. Cool them and process it in a mixer adding enough water to fine paste.

4. Heat a pan, add oil , once heated add mustards seeds, then add tamarind water. After it starts boiling, add cooked dal, jaggery, salt, turmeric powder and grinded masala. Allow it to cook in medium low flame for 5 minutes. Now add cooked broad beans.

5. Let it boil for 4 minutes. Turn off the flame and add chopped coriander leaves.


Nutrition Information:

Quickview
215 Calories
5g Protein
12g Total Fat
23g Carbs
5% Health Score
Limit These
Calories
215k
11%

Fat
12g
19%

  Saturated Fat
0.91g
6%

Carbohydrates
23g
8%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
321mg
14%

Get Enough Of These
Protein
5g
12%

Fiber
6g
27%

Vitamin C
19mg
24%

Manganese
0.46mg
23%

Folate
72µg
18%

Vitamin E
2mg
16%

Vitamin K
16µg
15%

Vitamin A
704IU
14%

Iron
2mg
12%

Magnesium
48mg
12%

Copper
0.24mg
12%

Potassium
417mg
12%

Phosphorus
111mg
11%

Vitamin B1
0.1mg
7%

Calcium
64mg
6%

Zinc
0.92mg
6%

Vitamin B6
0.12mg
6%

Vitamin B3
1mg
5%

Vitamin B2
0.08mg
5%

Selenium
2µg
4%

Vitamin B5
0.18mg
2%

covered percent of daily need
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The Arabs invented caramel.

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