Avarakkai thoran (hyacinth beans)

Avarakkai (hyacinth beans) thoran

Serve avarakkai thoran with sambar or rasam. I enjoy it as a salad!

Mix and cook for a few minutes. Off stove, garnish with curry leaves.

Add coconut oil, mustard seeds in a heated pan, let it splutter,add chopped hyacinth beans, cook for a while, mix in turmeric and salt, add a little water if needed. Cook till the beans is tender.

Add grated or crushed coconut.

Wash, trim the edges and slice avarakkai (hyacinth beans) into small pieces.

Potato wedges

Serve the hot potato wedges on a serving bowl, garnish with freshly chopped green onion shoots.

Place the fried potatoes wedges in the colander, remember to place a paper napkin which will absorb the excess oil from the wedges.

Frybin medium heat oil until golden crispy.

Dip each piece of potatoes into the thin batter.

Once the potatoes are 80% cooked, you can drain the boiled water and spread on a plate or tray.

Cook in boiling water to 80% rest will be cooked when we deep fry.

Use a colander to drain off excess water.

Cut into halves and quarters thus make 8 to 10 large/ medium pieces of potatoes.

Wash, clean and cut long bit medium sized stripes of potatoes

Once you finish cutting the potatoes add them in water, so that the extra starch can be removed.