Broad Beans Curry – A Journey

Today’s menu cooked broad beans saute (called poriyal/kaai curry in Tamil), yellow pumpkin skin chutney and Sambar!

Let me take you through the journey of how i process broad beans.

First is to wash them thoroughly.  Then cut both the edges and string them.

Split open each one, (needs patience) to check for crawlies inside and discard those.  Finely chop the good ones.  Pan in which water is boiled with 1 tsp of salt. To tip in the chopped broad beans. Cover with a lid and allow to cook for 5 minutes.  Drain the stock (which is used for preparing a pumpkin sambar, with cooked lentil, which is a watery preparation). A pan to heat oil in which mustard seeds, cummin seeds, urad dal/lentil and finely chopped green chillies is tempered to which boiled BB is added with a little more salt (as stock would have retained some of it), mixed well and cooked for 2 more minutes.  Optional is garnishing with grated fresh coconut to enhance taste.  Recommend Coconut oil (Canola or refined oil can be substitued) for tempering as it is good as cure for stomach ulcers.  Good source of proteins in the tender seeds of the broad beans makes this a healty dish. A variety of dishes can be prepared out of this vegetable like kootu, kai curry, masala curry, etc.

Patience is required for processing such vegetables as it could take between 1 to 2 hours (depending on the quantity prepared), to string, split each bean, discard spoilt ones, chop finely and prepare the dish. And it takes just under 10 minutes to eat it!

I love processing vegetables as it gives a lot of ‘me’ time to enjoy listening to the Bhagawat Gita lectures early in the mornings as i begin my kitchen work.  Never miss a single day’s cooking session. Love to cook fresh meals for my family.


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