Sunday, 3 April 2016


The beans locally available are avarai beans, Fava beans, broad beans, Bell beans and butter beans.
Butter beans are our local mochakottai paruppu or mochaiparuppu. Avaraai beans are confused often with mochai paruppu.
Nutritional Values of Avarai paruppu: The nutritional contents are higher than any other lentils. Rich with vitamin A. Vitamin C, iron and so on.
This post reveals  about the preparation of avarai paruppu kathirikai sambar. 


Avarai Paruppu 100 gms.
Tender brinjals 10 no
Tamarind extract two cups
Sambar powder two spoons
Mustard seeds one spoon
Asafoetida half pinch
Roasted fenugreek powder half pinch
shallots one cup
Curry leaves half cup
Turmeric one spoon
Coriander leaves chopped half cup
Gingelly oil one tablespoon


Wash the split broad beans and allow to boil for a while and drain the water.
Repeat the draining process for three times.
Pressure cook the drained beans with one spoon of turmeric, one cup of water and few drops of castor oil.
Allow three whistles and simmer for a while.
Switch off the flame and let it cool down.
Heat the pan with one tablespoon of cooking oil.
Add mustard seeds to crackle.
Followed by the shallots, brinjal pieces, curry leaves, and saute for a while.
Add turmeric, sambar powder, asafoetida, fenugreek powder.
Saute for a second in a medium flame.
Pour the  tamarind extract.
Add salt to taste.
When it becomes thick gravy, transfer the cooked avarai paruppu and add one cup of water.
Let all the ingredients to boil.
Check the salt to taste.
Final addition of gingelly oil enhances its wonderful taste.
Garnish with chopped coriander leaves.
Transfer the sambar into a serving bowl.

Ready to serve with hot steamed rice, Raagi kali. hot kambuchoru and cholachoru.

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