AVARA KOTTAI KULAMBU / FIELD BEANS GRAVY

Avarai Kottai Kulambu 

(Authentic South Indian dish, very much apt for afternoon lunch)

When i think of winter, i always think of hot and spicy foods. In winter we need recipes that keep us warm and comfort. Coming to today's recipe, Avarai Kottai (Field Beans ) kulambu, is a spicy and tangy gravy served with hot idlis and rice. My favorite winter recipe and love this gravy with hot idlis, a perfect combo, i can say. And this fresh field beans is available during winter seasons in the market. Here's is the hot and delicious recipe for cold winter days.

Ingredients

• Avarai Kottai (Field beans) - 150 gms
• Karamani (Black eyed beans) - 1/4 cup
• Brinjal -5 no.s
• Drumstick- 2 no.s
• yellow pumpkin-1 layer
• Small onions- 15 no.s (grounded with pestel & mortar)
• Garlic - 4 no.s
• Tomato, medium sized - 1, chopped
• Red Chilly powder - 2 tbsp
• Coriander powder- 4 tbsp
• Garam masala- 1 tbsp
• Turmeric powder - 1/4 tsp
• Tamarind Extract - 6 tbsp
• Grated Coconut - 4 tbsp
• Curry Leaves - few
• Coriander leaves - few for garnishing
• Salt to taste
• Oil - 2 tbsp
• Thalippu Vadagam (1 or 2 ball) South Indian seasoning.

To GRIND:

• Coconut grated- 3/4 cup
• Khuskhus - 1 tbsp (soak in water for 15 mins)
• Cloves - 1
• Cinnamon- 1
• Curry leaves- liitle
• Peppercorns-1/4 tbsp
• Jeera- 1/4 tbsp

METHOD TO DO :

• Pressure cook the field beans for 3 to 4 whistles and keep aside.
• Pressure cook the Karamani (black eyed beans) for 3 to 4 whistles and keep aside.

• Grind coconut to a fine paste and keep aside.
• In a cooker, add the boiled beans (both), salt to taste , little water and allow it to boil.

• Add the brinjal, yellow pumpkin, tomatoes, drumsticks.
• After adding the above mentioned vegetables, small onions grounded with pestle & mortar, pressure cook everything for 3 whistles.

• Add garlic (grounded with pestle & mortar), chilly powder, turmeric powder, coriander powder,garam masala, tamarind extract and salt mix well and simmer for 15 mins.

• Then add the grinded paste and cook for one Min or till the gravy becomes thick.

Garnish work:

• In a hot pan separately, add oil, the Thalippu vadagam , mustard seeds
• just for a minute fry them.
• Now, add the fried thalippu vadagam to the cooker mixture.

• Finally add coriander leaves to it and serve with hot idlis / rice / Dosas.

Important Links to help you:

To make Thalippu vadagam at home during sunshines: http://www.cookatease.com/thalippu-vengaya-vadagam-ready-to-use-indian-seasoning

Translated Indian Spices name here : http://en.wikipedia.org/wiki/List_of_Indian_spices


I hope you liked my first recipe. will do many more recipes and post the photos.
Take care

YASHMIN jAFFAR