Avarakkai Kondakadalai Kootu

This is another dish I made for lunch menu 3 and so here I am with the recipe. It’s a healthy combination and an interesting choice for a change from the regular kootu varieties. M liked it a lot and the recipe found its way here.

Ingredients:

Avarakkai/Broad beans-250 gms

Kondakadalai/Channa -1/2 cup

Moong dal-1/4 cup+2 tbsp

Sambar Powder-1 /2 tbsp

Salt-as needed

To Grind:

Coconut-1/4 cup, shredded

Cumin seeds-1/2 tsp

Add little water and grind to a smooth paste.

To Temper:

Oil-1 tbsp

Shallots-10, peeled and chopped

Mustard seeds-1 tsp

Urad dal-1 tsp

Curry leaves-1 sprig

How it Happened:

1. Soak the channa overnight/8 hours, drain the water add fresh water just enough to soak the channa, add salt and pressure cook in medium flame for 3 whistles. Let the pressure release completely.

2. Wash and cut the avarakkai into 2 inch pieces. Heat 1 cup of water add washed moong dal and cook for 10 minutes/until they are half done.

3. Add the cut avarakkai and cook for 10-15 minutes until they are soft and cooked.

4. Now add the sambar powder and salt and cook for 5 minutes/ until the raw smell goes off.

5. Then add the ground coconut paste and mix well. Cook for 2 minutes and when they start to boil switch off the flame.

6. In another small pan, heat oil and add ingredients given under the ‘to temper’ list.

7. When they pop, and when the onions turn slightly golden brown in color add this to the cooked kootu. Mix well and serve hot.

Notes:

* When you add sambar powder, they may form lumps but you can mash it with ladle and they will get dissolved.

*Shallots in tempering add a crunch and texture.