Avarakai Tomato Fry / Broad Beans Tomato Fry / Chikkudukaya Tomato fry

Avarakai Tomato Fry / Broad Beans Tomato Fry / Chikkudukaya Tomato fry

Avaraikai / Chikkudukaya / Broad beans can be made as Poriyal, Kootu, can be added in aviyal too, made as a simple fry too. This time I just made a simple fry with some tangy tomato flavour in it. Instead of having only the broad beans in the fry, I just added a full ripe tomato to have some tangy flavour in the fry which makes it more tastier. This goes well with hot rasam rice or any dal rice varieties...But it tastes really good only if its made with fresh broad beans. Sometime we forget the freshly bought broad beans from shops and it might be hiding in the fridge somewhere. With those old broad beans, the taste of the fry is somewhat ok....but not as we expect. So, as soon as we bring those fresh ones, try to make this curry to enjoy its freshness..

Ingredients

Broad Beans / Avaraikkai / Chikkudukaya - 2 cups broken into small pieces by hands itself

Big ripe tomato - 1

Salt - To Taste

Sugar - 1 Pinch

Red Chilli Powder - 2 tsp

Turmeric Powder - 1 tsp

For Tempering

Olive Oil - 2 tbsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Jeera - 1 tsp

Urad Dal / Ullutham Paruppu / Mina Pappu - 1 tsp

Channa Dal / kadalai paruppu / Senaga Pappu - 1 tsp

Dry Red Chillies - 2 medium ones

Curry Leaves - 5 or 6

Method

1. Wash the Avaraikkai / Broad Beans / Chikkudukaya and break them into finger size using hand only.
2. Cut the tomato into small pieces and keep them ready.
3. On the kadai, add heat and complete the tempering process by adding all the ingredients in order.
4. After tempering is done, add the tomatoes, turmeric powder and fry them for 2 minutes till they become mashy.
5. Add the washed, broken pieces of Broad Beans into the kadai and a pinch of sugar into it. Mix well.
6. Add little water into the vessel, cover it with a lid and allow them to cook inside for 3-4 minutes.
7. After the broad beans are cooked perfectly, open the lid, add required amount of salt,red chilli powder and fry them on medium heat for 3-4 minutes.
8. Switch off the flame after they are nicely cooked and fried. Serve this with hot rasam rice.

Variations

Cooking time of this vegetable depends on the freshness and age of this vegetable. If the Broad Beans are tender and fresh, it cooks very fast and it definitely takes more time for aged broad beans.

Vendhaya dosai / Menthilu Dosai / Fenugreek Seeds Dosai

Vendhaya dosai / Menthilu Dosai / Fenugreek Seeds Dosai

Vendhayam / Fenugreek / Menthilu has more medicinal effects and is used for reducing blood sugar level and blood pressure. Its very good for digestion,constipation, asthma ,head colds, etc., Its benefits are innumerable. Buttermilk with some fenugreek powder cools the body, regulates the digestion and is a perfect treat in Summer. Introducing this wonderful medicinal seed in our regular tiffin, especially to dosai is an intelligent invention by our elders. Due to this fenugreek seeds, we get crispy,crunchy dosa in golden colour. During our childhood, we used more of this dosa at home with a fresh coconut chutney and milagaipodi.

Ingredients

Par Boiled Rice or Idly Rice - 3 Cups

Urad Dal / Ulutham Paruppu / Minna Pappu - 1.25 Cup

Vendhayam / Fenugreek Seeds / menthilu - 3 tbsp

Salt - To taste

Olive Oil - Enough for frying the dosas.

Method

1. Wash the rice and dal thoroughly and soak them in water together in the same vessel. Add the fenugreek seeds also along with that and soak it for 4-5 hours.
2. After that, grind them in a wet grinder nicely by adding water little by little. Due to fenugreek, the batter becomes so fluffy and the quantity may be more. So, carefully grind them and store the batter in a big vessel. Add required amount of salt to the batter.
3. It might take few hours for fermentation. After its done, mix the batter and take out a portion from the big vessel.
4. To that portion, add little water and make the batter ready for making dosas.
5. On a thick dosa pan, add little oil and heat it till the kadai gets heated uniformly.
6. After that, pour a big spoonful of the batter in the center and form a big round by spreading them uniformly.
7. Add drops of oil on the sides of the dosa. Fry them on both sides till the dosa gets into golden colour.
8. Take out the crispy, crunchy golden dosa and serve this hot with a spicy chutney.
9. Continue the process for making the rest of the dosas.
10. Store the remaining batter immediately in the fridge forlater use and also to preserve its freshness.

Tips

Use a cut onion piece for cleaning the dosa pan everytime before pouring the dosa batter. This makes it easier to flip the dosas onto the other sides and dosa does not stick to the pan.

Store the dosa batter immediately into the fridge after taking some portions of the batter. Don't keep the main batter vessel next to the stove while making the dosas. This might add some sourness to the batter.