Broad Beans and Moong Curry

The best thing about cooking vegetables South Indian way is that, very minimum amount of oil and spices are used. The natural flavour of the vegetable is well retained.

Today, I made a dry curry with broad beans. Broad beans is known as Avarekkai in tamil.
It’s rich in protein, fibre and potassium. I have added yellow moong dal too to enhance the protein content 🙂



Broad beans – 1/2 kg
Yellow moong dal ( green gram/ pasi paruppu) – 1/2 cup
Grated coconut – 1/2 cup
Oil – 2 tsps
Mustard – 1 tsp
Urad dal ( ullundhu) – 1 tsp
Red chillies – 2-3
Hing( asafoetida/ perungayam) – 2 pinches
Salt to taste


Wash and soak moong dal for 15-20 mins. Drain and keep it aside.
Wash the beans well. Remove the string and finely chop.

Heat oil in a pan. Add mustard. When it starts spluttering, add the urad dal, red chillies and hing. Sauté for few seconds. Add the chopped beans, soaked moong dal, 1/2 cup of water and salt to taste. Mix well. Close the pan with a lid, reduce the flame till the beans and the dal becomes soft and dry.


Add the grated coconut and sauté for a min.

Serve the curry with rice and rasam/ sambar:)