Steamed Basmati Rice, Vazhaipoo Vadai Kuzhambu and Avarakkai Poriyal

Ingredients

• 1 medium Banana Flower (cleaned and finely chopped, yields about 2 cups)
• 0.75 cup Chana Dal (soaked for at least 2 hours and drained)
• 0.25 cup Toor Dal (soaked for at least 2 hours and drained)
• 1 small Red Onion (finely chopped, for vadas)
• 12 pearl onions Sambar Onions (peeled, for kuzhambu)
• 1 medium Tomato (finely chopped)
• 4 whole Dried Red Chillies (2 for vada batter, 2 for tempering)
• 1 inch Ginger (peeled)
• 8 cloves Garlic Cloves (4 for vada batter, 4 for kuzhambu)
• 1 tsp Fennel Seeds
• 0.25 tsp Asafoetida
• 2 tbsp Tamarind Paste (diluted in 1 cup of warm water)
• 2 tbsp Sambar Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (powdered or grated)
• 1.75 tsp Salt (divided, or to taste)
• 3 tbsp Sesame Oil (also known as gingelly oil)
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 1 sprig Curry Leaves
• 2 cup Oil (for deep frying)
• 3 cup Water (1 for tamarind extract, 2 for kuzhambu)

Instructions

1. 1

   Prepare the Vada Batter

   • Ensure the soaked chana dal and toor dal are completely drained of water.
   • In a mixie jar or food processor, combine the drained dals, 2 dried red chillies, ginger, 4 garlic cloves, and fennel seeds.
   • Pulse in short bursts without adding any water until you get a coarse, thick batter. Avoid grinding it into a smooth paste.
   • Transfer the batter to a large bowl. Add the finely chopped banana flower, chopped red onion, asafoetida, and 0.75 tsp of salt. Mix everything together thoroughly.
2. 2

   Fry the Vadas

   • Heat oil for deep frying in a kadai or deep pan over medium flame. To check if the oil is ready, drop a tiny piece of batter; it should sizzle and rise to the top.
   • Take a small lemon-sized portion of the batter, flatten it slightly between your palms to form a disc (vadai).
   • Carefully slide the vadai into the hot oil. Fry 4-5 vadas at a time, ensuring not to overcrowd the pan.
   • Fry for about 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
   • Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.

Ingredients

• 500 g Avarakkai (Also known as broad beans, stringed and chopped into 1/2-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 whole Dried Red Chilies (Broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Turmeric Powder
• 1 tsp Sambar Powder (Optional, for extra flavor)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (For steaming the beans)
• 0.5 cup Grated Coconut (Fresh or frozen (thawed))

Instructions

1. 1

   Prepare the Beans: Wash the avarakkai (broad beans) thoroughly. Snap off the ends and pull down the sides to remove the tough strings. Chop the beans into small, uniform 1/2-inch pieces. Set aside.

2. 2

   Temper the Spices: Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté for about a minute until it turns golden brown. Immediately add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and aromatic.

3. 3

   Cook the Poriyal: Add the chopped avarakkai to the pan. Sauté for 2-3 minutes, stirring well to coat the beans with the tempered spices. Sprinkle the turmeric powder, sambar powder (if using), and salt. Mix everything together.

4. 4

   Steam the Beans: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low-medium, and cook for 10-12 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still have a slight bite. Uncover for the last couple of minutes if there is any excess water.

5. 5

   Finish with Coconut: Once the beans are cooked and the water has evaporated, add the fresh grated coconut. Gently mix it in and cook for another 2 minutes to allow the flavors to meld. Turn off the heat.

6. 6

   Serve: Serve the Avarakkai Poriyal hot as a side dish with steamed rice and your favorite sambar, rasam, or kuzhambu.