1. Soak the tamarind in warm water for about 10 minutes. extract the juice and set it aside.
2. Finely chop the broadbeans and set aside. take dal in a vessel. add turmeric powder and water. pressure cook for 4 whistles.
3. Mash the cooked dal nicely and set it aside
4. Heat oil in a pan and add the grinding ingredients except coconut and fry them till the dal turn golden brown color.
5. Take these fried ingredients in the mixer along with grated coconut.
6. Grind everything to a smooth paste. set this paste aside.
7. Heat oil in pan and add mustard seeds. when the mustard seeds starts to sputter, add curry leaves and give a mix.
8. Add chopped flat beans to the pan. add turmeric powder and stir-fry in high flame for 2 minutes.
9. Add water and cook the flat beans till they are soft
10. Once the flat beans are cooked, add the tamarind extract along with asafoetida and salt. allow the tamarind juice to boil for about 8-10 minutes till its raw smell goes off.
11. Then, add mashed dal to the sauce pan.
12. Also add ground coconut-spice sambar masala and mix well. bring the kootan to boil and switch off the flame
13. The yummy avarakkai / broadbeans kuzhambu is now ready to serve with hot steaming rice.