Sunday, April 8, 2012


Payaru (vegetable - chowli) / beans / avarakka thoran can be made in the same manner as cabbage. It will take a little more time and little water for cooking. Any one of these 'thoran' is a must at all feasts.

Ingredients -
(Vegetable) Payaru (lobhia) – 400 gms.
Grated coconut – 2-3 tbsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Whole red chilli – 1” piece
Turmeric powder – a pinch
Salt to taste
Sugar – ½ tsp (optional)
Curry leaves – 7
Green chilli – 1 (crushed)
Method -
Chop the payaru finely.
Wash and drain off water.
Heat a tsp of oil. Add mustard seeds and urad dal and red chilli piece. When they splutter, add the chopped payaru, a pinch of turmeric, salt and sugar. Stir well.
Cover and cook on low heat for 3-4 minutes.
Stir again and sprinkle water if required and cook covered for 2 minutes more if required.
Cook on low heat without lid till it is cooked and water has evaporated.
Add grated coconut.
Leave uncovered.
After 10 minutes add curry leaves and crushed green chilli.
Addition of sugar and leaving the cooked vegetable uncovered are to retain the fresh green color.
Adding the green chilli and curry leaves after 10 minutes also helps in retaining the color of the additives.
Agreed, it's a little extra trouble but worth it - I feel!
© Copyright 2011. Brinda Balasubramonian.

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