An authentic kongunadu broad beans fry in peanut masala powder. We add peanut masala in many of our dishes. We get peanut from our farms every year, this helps peanut availability throughout the year at our houses.
|Broad Bean / Avarakkai||1 lb|
|Split Urad dhal||1 tsp|
|Channa dhal||1/2 tsp|
|Curry Leaves||1 strand|
|Big Onion||1/2 no|
|Sambar Powder||1 tsp|
|Peanut Masala Powder||5 tbsp|
|Peanut Masala Powder :|
|Black Pepper||10 nos|
|Coriander Seed||1 tsp|
Fry the Peanut separately until it turns to brown, approximately for 5 min. Heat oil in a small pan, and fry cumin, coriander seeds, red chili, black pepper for 2 min in low flame.
When it become cold, grind all these together with salt to a coarse powder.
Cut onion, Red chili. Chop the indian broad bean into small pieces.
Heat 2 cups of water in a vessel or pan and add the chopped green bean, salt – 1 tsp and allow it to cook. Drain the water using food strainer and keep the bean ready.
In an another pan heat remaining oil, when hot add mustard, split urad dhal, channa dhal, curry leaves and red chili. Add Chopped onion and fry till it turns brown. Add the cooked bean, sambar powder and if needed add salt. Fry this for about 2-3 min. Add the ground peanut masala powder and mix gently.
- Adding peanut masala powder is optional, instead grated coconut can be added to make variation.
(*) A good combo with white rice, curd rice and Chapathi. Recipe from my Mom’s Kitchen and which my grand-mother makes often.