Recipe for Avaraikkai Curry
Pressure cook the chopped beans in one of the separators of the pressure cooker, for two whistles and on sim for another 4-5 minutes. Take care not to add water to the container in which you are cooking the beans or they will get mushy on pressure cooking. Cooking them dry is akin to steaming and they get soft yet hold their shape at the end of the cooking process.
In a wok, heat the oil. Put in the asafoetida, then splutter mustard seeds.
Add the udad dal, saute till golden. Throw in the cooked beans with salt and turmeric. Stir to mix well and garnish with fresh coconut.
Recipe forCarrot Sambar
Pressure cook the carrots in the other separator while cooking the beans with a sprinkling of water and pinch of salt.
In a heavy bottomed pan, heat oil, temper with asafoetida, mustard seeds, curry leaves.
Add the cooked carrot slices. Saute for a few seconds. Add the mashed dal and tamarind puree / paste. Bring to a simmer.
Make a slurry of the sambar powder in 1/2 cup water, add it to the pan, simmer for 2-3 minutes. Season with salt, taste and adjust.
Serve hot with steamed rice and a dry curry.