Vegetables are an integral part of any meal. South Indian and Chettinad lunches have dry vegetable dishes - Poriyal, Masala (kara poriyal). They complement the main dish in colour and taste. Kara Kuzhambu would be served with a white poriyal and Mor Kuzhambu with masala.
Avarakkai/Broad Beans - ¼ Kg
Tur Dal/Yellow Pigeon Peas - ¼ cup
Oil - 1 Tbsp
Mustard ½ tsp
Urad dal/Split White Lentils - ½ tsp
Dry Red Chillies - 2, broken into two
Curry Leaves - 1 sprig
Salt to taste
Coconut - 2 Tbsp
String and chop broad beans finely. Add a pinch of turmeric powder. Sprinkle water and cook in the microwave for 2 minutes. OR – cook in a pan with very little water.
Cook the lentils in enough water with a pinch of turmeric powder and ¼ tsp oil. It should be cooked, but firm. Drain and keep aside.
Heat oil in a pan. Add mustard, urad dal, curry leaves and red chillies.
Add cooked dal and beans. Stir fry on high heat for a minute. Add salt. Reduce flame and cook covered for 2 more minutes.
Add grated coconut and cook for 1 minute.
Serve hot with Rice and Sambhar.