Avarakkai (Tamil, Kannada) or Avarai is a vegetable eaten in South India. It comes from a vine with the botanical name of Dolichos lablab and it is grown as a food crop through Asia and parts of Africa. It is also known as field bean or lablab bean in the U.S. , where it is usually grown as an ornamental. The Chinese are known to have cultivated the plant for its beautiful flowers and beans, for centuries. In South India, Avarakkai Poriyal is traditionally cooked as a side dish for rice during Pongal. The commonly found variety around the world is the bright violet phenotype, but the green variety found in India known as Pachchai Avarai in Tamil, is a better food crop.
Pachchai Avarai Kootu: Cooking Time: 20 minutes.
- Shelled beans – 200grams
- Oil: – 1 table spoon
- Mustard seed – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Cumin (jeera) – ½ teaspoon
- Red chili – 3no
- Small onion (shallots) – 5no
- Cloves garlic – 2no
- Coconut grating – 2 tablespoon
Boil the shelled beans along with turmeric powder and salt with enough water till the beans are soft and tender. Grind all the other items coarsely and put aside. In a pan pour oil and add mustard seeds. When the mustard seed start to splutter, add the ground masala (spice mixture) and fry. Then add the boiled beans and stir for a few minutes till you get the right consistency.