Avarakkai Maangai theeyal (Roasted coconut tamarind gravy)

Avarakkai mango theeyal

I got this recipe from a cookery show Vijay tv's "Kitchen super star". This recipe was made by one of the contestants (Brinda) in that show and it was greatly appreciated by the judges. Inspired by that I wanted to try it immediately and its a sooper dooper hit in my home.

Ingredients (serves for 2)

Avarakkai / broad beans (chopped) - 1 cup (1 cup size = 150 ml)

Raw mango (cut into cubes) - 1 fist full

grated coconut - half cup

dry red chili - 2

black pepper - 1/4 tsp

shallots / small onion - 6 nos

curry leaves - 1 sprig

tamarind - 2 inch piece

salt - as needed

oil - 2 tsp

mustard seeds - 1 tsp

fenugreek seeds - 1/4 tsp

coriander seeds - 2.5 tsp

Method:

• cut the small onions lengthwise and cut the mango into cubes. 
• Before cutting the broad beans, take out the veins on both side of the beans and trim the ends. Then chop it into small pieces
• heat 1 tsp of oil in a vessel and add coriander seeds, black pepper, red chilies, grated coconut, curry leaves and half of the chopped onions
  
• roast till the coconut becomes golden brown in color
  
• grind this mixture to a fine paste by adding little water
  
• soak the tamarind in water and extract the tamarind juice
• heat 1 tsp of oil in a vessel and add mustard seeds, fenugreek seeds
• once it splutters, add the remaining half of the chopped onions
  
• fry till the onions become transparent and then add the chopped vegetables. Cook till the vegetables are cooked well.
• add the extracted tamarind juice and salt
• bring it to boil and then add the grounded paste. If you want more spicy, then you can add some red chili powder and if want it more tangy, then you can add more tamarind juice. Adjust as per your taste. 
  
• let it cook for 8 - 10 mins till the raw smell is gone. 
• Serve hot with white rice, idly or dosa. 
  

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