I have no clue whatsoever what chapparada avarekaayi is called in English. I searched for quite a lot on the web, in some places it was broad beans and in some cases field beans. In the nearby Indian Store I brought this vegetable, it was called Papdi.
This vegetable is green, and broader than normal beans. This palya is prepared very often in my house because it is my husband’s as well as my favorite, especially when the lunch or dinner is just Rice & Sambar.
- 1 lb Broad beans( Washed and finely chopped as shown below)
- 4 tsp freshly grated coconut
- 1 tsp cilantro for garnishing.
- 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1/2 tsp channa dal, pinch of hing, 1/2 tsp haldi, and 2 red chiilies
- Salt to taste.
Finely chop the broad beans as shown below.
Pressure cook the beans for 2 whistles with little water.
In a pan, heat oil. Add all the above ingredients like mustrad seeds, haldi, urad dal, chaana dal, hing, red chillies. Fry for a minute or two until the dals turn red.
Next, add the cooked beans. Fry for another few minutes. Add salt, coconut. In most Madhwa houses we add 1/2 tsp sugar or Jaggery to the playa at this point. But, its entirely optional. Garnish with Cilantro.