Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.
Ingredients:
For the main dish:
- 2 cups - Avarekalu
- 1/2 cup- carrots,cut into cubes
- 1 big sized Potato,cubes
- 1/2tsp Turmeric powder
- 2 Tomatoes,chopped
- Salt to taste
For the masala paste:
- 1 cup Freshly grated coconut
- 1tsp Khus khus/poppy seeds
- 2-1inch pieces of cinnamon
- 10 cloves
- 10 Garlic coves
- 1 inch piece Ginger
- 1/2tsp Cumin/jeera
- 1tsp Coriander seeds/daniya
- 3tsp Chilly powder
For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil
Method:
- Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
- Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
- Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
- Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
- Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
- Pour this over the kurma and its ready!
- Serve hot with rice,idli or puri.
Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes!
This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.
- 3 cups Purple cabbage,chopped
- 2 sweet red peppers - cut into thin strips or cubes
- 2 spring onion greens - diced
- 1 tsp resh ginger chopped finely
- 1 tbsp Fresh garlic chopped
- 1 small red onion chopped
- 1 Tbsp peanut or any vegetable oil
- 2 cups cooked brown rice(pressure cooked with 5cups of water with little green peas,salt and 2tbsp oil for about 3 whistles)
For the stir fry sauce
- 2tbsp. Low sodium soy sauce
- 2tbsp chilly sauce
- 2tsp palm sugar or jaggery
- 1tsp Garam masala
- 1tsp tomato puree or sauce
- 1tsp Fish sauce
Directions
- In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.
- Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions.
- Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot, add chopped onion,diced ginger root and garlic. Cook, stirring often until onion is pink. About 2 minutes.
- Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
- cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
- Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
- Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
- Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.
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