BeSalaa

A signature cuisine specially from Aaharam Kitchen   A special dry dish made with green beans tossed in butter with spinach and Tulsi for a perfect flavour & aroma.... A best side dish accompaniment for any main dish. Goes yummy with toasted plain bread along with a Mint Juice...... (Onion and Garlic adds additional flavour to the dish)

Recipe for BeSalaa...  :  

Cut fresh green beans to 2 inch thick, bring to boil with salt, strain water and keep ready.  In a kadai add 2 tsp of butter, add jeera, sliced onion, sliced garlic and toss in high flame.  Add chopped spinach (Manathakkali Keerai is good), fresh Tulsi leaves, chopped coriander leaves, curry leaves and 1 no sliced green chilly.  Now add cooked beans, sprinkle little salt, saute in high flame for 2 mins, sprinkle a pinch of sugar over it and remove from flame.  Serve hot with Toasted Bread and Mojito / Mint juice..... 

Recipes on Broad Beans

AVARAKKAI / INDIAN BROAD BEANS / SEM / CHIKKUDUKAI / AVARA 

Radhika Bharathan 

Cut avaraikai into medium size add moong dhal salt turmeric powder and asafoetida and pressure cook. In a kadai add little oil fry one tbspoon urad dhal, dhaniya seeds, little pepper and one or two red chilli. Grind this along with coconut and mix it with the cooked avaraikai and keep it in the stove for sometime. Garnish with curry and dhaniya leaves. Then in little coconut oil splutter mustard seeds and urad dhal and add to the kootu. Now avaraikai poricha koottu ready.

V Usha Sunder 

Chikkudukai (avaraikai) aava kura. Parboil avaraikai in cooker and drain. Pour some cold water ovr to get a firm consistency. Heat oil in kadai splutter mustard seeds add urad dal chana dal jeera red chillies hing squeeze the drained avaraikai add turmeric salt mix well and cover. Stir often till avaraikai cooks fully. Mix mustard powder after cooling. Do not mix while curry is hot. Curry turns out tastier if mustard seeds r ground wth a red chilly and mixed. Readymade rai powder can b used for avasara samayal. Aava kuras r spl dishes of andhra to generate body heat during winters and monsoons.

Yashodhara Ramurthy 

Avarakkai thani koottu

Heat oil in a kadai. Add hand full of kottu kadalai nd perungayam. Let it golden broun nd add thick juice of puli.  While boiling this mixture. Add. Kottamalli verai. Kadalaparuppu. Molagavattal varuttu arachha podi.  Approx. 5 teaspoon. Add a glass of water. Nd hand full of. Jaggary powder,  Salt to tast nd manjal position for color,  Let it cook for 5 minuts. Nd take out from the gas stove. Nd keep aside.

Heat a seperate kadai. Add 1 table spoon of oil. Add musterd. Let it splutter. Add. 2 teaspoon. Of kadalaparuppu. 2 teaspoon of. Uluttamparuppu. 1 cup. Grated coconut. A few curry leaves. Fry until golden color. ( u can add verkadalai also. Will give. A taste ) pour the fryed one in the thani kootu. Keep aside

This is thani koottu

Now come to our avarakkai

Wash nd take out the naru of avarakkai. First Cut intu small piece. Nd cook ot with salt to taste na manjal tool.  After cook. Take out the additional water from the avarakkai  Add 2 teaspoon of THANIKOOTTU Mix well. (no need to keep in gas)  PS:  This thanikoottu. You can. Keep for more then a week. (if not in fridge).

Yashodhara Ramurthy If you keep it in fridge. That will be for more then a month ( plain thani koottu. Not the avarakkai. One )

Pankajam Balasundaram 

During Avaraikai season in Bangalore, I peel fresh avarai paruppu. Wash and pressure cook for two whistle with water and salt and store in freezer in small bags. We love this in Sambhar, koottu,Upma kozhukkattai and Sundal. Six months supply is stored as we have generator back up for power .please do not do this is if power supply is not constant in the freezer.