This one is a south indian speciality dish. Broad beans are commonly grown and harvested during the months from January (called ‘thai’ in tamil) till March. This is the time of Sankarati festival and we enjoy a variety of broad bean in our dishes. The one I have for today is a tamarind-based curry.
You can adapt this same recipe for preparing curry with drumsticks as well (its not the chicken drumsticks…its a asian vegetable we call as drumstick, bio name Moringa oleifera).
Prep for it:
* Soak a lemon size tamarind in water and extract about 1 cup of juice
* Dry roast 1 tbsp of toor dhal + 1.5 tbsp of plain rice + 2 tsp of coriander seeds + 6 red chillies(dry) + 1/4 cup coconut flakes and grind with water to a thick paste
* Wash and cook about 1 lb of broad beans (take the ends and strings out) in a microwave for 5 minutes
In a wide pan, add oil, mustard seeds and once the mustard splutters, fry 1 onion and broad beans for 4-5 minutes. Add the paste with 1 cup of water and add salt to taste and let it come to a boil for 10 minutes in medium flame to get rid of the raw smell and you can see the curry thickening a bit. Now add the tamarind juice and let it boil for another 5-7 minutes and serve with rice.