Carrot & Broad bean gravy (Avarakkai, carrot kootu)

Carrot and Broad bean gravy (carrot & avarakkai kootu) - Preparation time 15 mins
Usually we won't be make carrot kootu as it will be too sweet so we can add carrot to avarakkai and make the below kootu. When i went to one of relative house they cooked this kootu. Actually they did with small piece of carrot but i tried with little more. You can try it out

Ingredients:-
Avarakai - 1 cup (chopped to small pieces)
Carrot - 2 small size (Skin peeled and chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Thalikkum vadagam - 1
Pepper coarsely ground - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin (Jeera) seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)

Preparation method:-

Boil water with turmeric, salt & sambar powder. When water boils add avarakai, carrot to cook.

Add cooked dhal to vegetable and boil. Switch of the flame

In a tawa add thalikum vadagam (which is made of jeera, urad dhal, onion, mustard, castor oil, etc) to splutter and pepper powder.

Ground coconut along with cumin seed to coarse paste. Add this to the kootu and mix. Finally curry leaves.
Kootu and 1/4 tsp of ghee can be mixed with rice and taken. It will be very tasty.