Last updated on March 15th, 2019
Avarakkai kootu recipe is one of the popular broad beans recipes from south Indian cuisine. You can make this kootu with any type of broad beans. This kootu tastes wonderful with steamed rice or you can also serve this as side dish with rasam rice. Here is how to make delicious and comforting avarakkai kootu recipe with step by step photos.
What Is Kootu?
Kootu is a south Indian staple recipe made with veggies. It is a cross between gravy ans stew with thicker consistency. We make various types of kootu recipes like keerai kootu, cabbage kootu, spinach kootu.
There are various ways to make kootu. You can make it with or without coconut, lentils etc. Here I have made this avarakkai kootu with a freshly made spice paste. This is a spicy and flavorful kootu perfect for a cold day. But you can easily adjust the spice level while serving for toddlers and kids.
Kootu recipes are best not only for rice, you can also serve them with roti. Most of like to have dal fry with roti and kootu is just dal with veggies.
Kootu is an excellent meal choice for toddlers and kids. It is filling, nutritious and keeps them going for long time. It is the perfect mix of protien from lentils and vitamins from veggies.When you mix it with rice and ghee it becomes a complete balanced meal for kids.
I like to make kootu recipes very often at home. It is easy and quick to make. You just need one pot or pressure cooker. Just dump everything and cook.
Indian Broad Beans Recipes
Broad beans is known as avarakkai in Tamil, val papdi in Hindi and it is used various Indian recipes. In north India surti papdi sabzi is a very special winter delicacy.
In south Indian cuisine we use broad beans or flat beans to make poriyal, in sambar, kootu, paruppusili.
Broad beans recipes are very healthy and rich in fibre. It is a good idea to include this vegetable in the diet of toddlers and kids.
How To Make Avarakkai Kootu?
Making avarakkai kootu recipe is very easy and quick. Most of the cooking happens in pressure cooker.
Start by cooking lentils, chopped broad beans with a pinch of tumreric powder in a pressure cooker. While the vegetable is cooking, fry urad dal, cumin seeds, peppercorns and coconut in a tablespoon of oil. Grind this into a coarse paste or powder.
Add the prepared spice paste to the cooked vegetable, add salt and bring to a boil. In a small pan heat 2 teaspoons oil and temper with mustard seeds, urad dal, curry leaves, red chilies and add to the kootu. Mix well and remove from flame.
Now this is the traditional recipe for avarakkai kootu with coconut. You can also make this broad beans kootu without coconut or lentils. Please find the instructions below.
Avarakai kootu without dal
If you want to make this kootu without lentils, just leave them out from the recipe. Cook broad beans in required water, add the spice paste and do the tempering.
Avarakkai kootu without coconut
To make avarakkai kootu without coconut, you can either make the spice paste with just urad dal and umin seeds or just add sambar powder for seasoning the kootu instead of spice paste.
Can I Make Avarakkai Kootu For Chapathi?
If you want to serve this kootu with chapathi you can make a few changes. Here is how you do it. No need to prepate the spice paste here.
Heat 2 tablespoons oil in a pressure cooker base. Temper with cumin seeds. Add finely chopped onions and saute till soft. Next add slit green chilies and crushed ginger. Saute well. Add 3/4 cup chopped tomatoes and saute well. Next add 1/2 teaspoon each chili powder, turmeric powder and coriander powder. Mix well. Add chopped broad beans and dal. Add required water and salt. Close the cooker and pressure cook for 3-4 whistles. Finally add 3 tablespoons chopped cilantro leaves and mix well. Serve hot.
Any Alternate For Broad Beans?
Instead of broad beans you can use french beans, snake gourd, bitter gourd, eggplant, in this recipe. You can also use a mix of carrot and broad beans in this recipe.
How To Make Avarakkai Kootu Step by Step
Rinse, remove the tough strings and chop the broad beans finely.
Add the chopped beans to a pressure cooker along with rinsed dal and a pinch of turmeric powder. Close and pressure cook for 4-6 whistles.
In the mean time heat a tablespoon oil in a pan. Add urad dal, cumin seeds, black peppercorns and grated coconut.
Saute well till the coconut and dal turns golden brown. Remove to a plate and let cool. Grind to a coarse paste.
Once the pressure settles down, open the cooker and add the prepared spice paste. Season with salt.
Bring to a boil and simmer for 5-6 minutes.
Heat 2 teaspoons oil in a small pan. Temper with mustard seeds, urad dal, chana dal, green chilies, red chili, curry leaves and peanuts.
Add this to the prepared kootu and mix well. Simmer for 2 minutes. Serve hot with rice.
Avarakkai Kootu Recipe
- 3 cups chopped avarakkai broad beans/ flat beans
- 1/4 cup moong dal split green gram
- 1/4 teaspoon turmeric powder
- water as required
- 1 tablespoon oil
- 3 tablespoons urad dal
- 2 teaspoons cumin seeds
- 1/2 teaspoon black peppercorns
- 1/4 cup grated coconut
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2 green chilies slit
- 10 curry leaves
- 2 tablespoons peanuts
Rinse, remove the tough strings from the broad beans. Chop them finely.
Take the chopped beans in a pressure cooker along with rinsed dal and a pinch of turmeric powder. Pressure cook for 4-6 whistles.
Next heat a tablespoon oil in a pan. Add urad dal, cumin seeds, black peppercorns and grated coconut for spice paste
Saute well till the coconut and dal turns fragrant and golden brown. Remove to a plate and let cool and grind as a coarse paste.
Open the cooker and add the prepared spice paste and required salt to the cooked kootu.
Boil for 2-3 minutes and then simmer for another 3 minutes.
Heat 2 teaspoons oil in a small tadka pan. Make a tempering with mustard seeds, urad dal, chana dal, green chilies, red chili, curry leaves and peanuts.
Add this tempering to the prepared kootu and mix well. Simmer for 2 minutes and remove from flame. Serve hot with rice and ghee
Keep any leftovers in refrigerator.
You can double or triple the recipe