Avaraikkai Milagu Poricha Kozhambu

This is the season of Avaraikkai , available in Bengaluru in plenty. Apart from the usual Mocchai kai or Avarekalu, special to Kannadigas, who use only the beans for cooking, the other two flat and tubular types of this vegetable are used along with the outer skin by Tamil Iyers. This preparation is ideal for the cold winter season and can go very well with rice. I reproduce the procedure as taught to me by my mother.

Ingredients:

1. Avaraikai- ¼ k.g cut into half inch square pieces
2. Moong dhal – 1cup
3. Grated coconuts-1cup
4. Cumin seeds- 1teaspoon
5. Red chilly powder- 1teaspoon
6. Pepper powder- 1teaspoon
7. Turmeric powder-1teaspoon
8. Curry leaves-2 or 3 twigs
9. Cooking oil to season – 2 or 3 spoons
10. Mustard seeds -1 teaspoon
11. Urad dhal – 1 spoon
12. Salt 1 1/2 tsp or to taste

Preparation:

1. Pressure cook moong dhal in 1 cup of water with half a teaspoon of turmeric powder.
2. Boil the remaining powders in 2 cups of water for 2 to 3 minutes to remove the raw smell of the spices.
3. Add the cut vegetables and few curry leaves to it. When the vegetables are half cooked, add the required salt and cook until soft.
4. Keep aside one tablespoon of the coconut for seasoning and grind the rest with cumin seeds into a fine paste with required quantity of water.
5. Mash the cooked dal nicely and add it to the cooked vegetable. Add the ground coconut paste, stirring thoroughly till all the ingredients blend together into a semi liquid form. Reduce the fire to minimum. You may add water if you want the dish diluted.
6. Heat oil in a frying pan. Add the mustard seeds. When they begin to splutter, add urad dhal. When urad dal turns golden yellow, add curry leaves and coconut gratings.
7. Pour the seasoning into the vegetable mixture. Remove from fire and serve hot with rice.