Broad Beans (Avarakkai) Poriyal

How to Prepare

1. Heat 4 tablespoons of oil in a large kadai over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they splutter.
3. Add 2 teaspoons of urad dal and sauté until golden brown.
4. Add 4 dried red chilies and a pinch of asafoetida, sauté for 30 seconds.
5. Add the chopped broad beans (avarakkai) and mix well to coat with the tempering.
6. Add salt to taste and 1 teaspoon of turmeric powder, stir well.
7. Cover and cook on low heat for 10-12 minutes, stirring occasionally until the beans are tender.
8. Add 1 cup of grated fresh coconut and mix well.
9. Cook for another 2 minutes on low heat, then turn off the flame.
10. Serve hot with rice and sambar or rasam.