Avarakkai poriyal / broad beans

Avarakkai poriyal | Broad beans

Avarakkai poriyal | Broad beans – Quick and easy south Indian style avarakkai poriyal with minimal ingredients. Avarakkai is known as broad beans, field beans or flat beans in english. This simple poriyal is made with onions, red chillies, broad beans, few basic spices and grated coconut. Avarakkai poriyal can be served along with sambar rice, rasam rice, curd rice or as a part of vegetarian thali.

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Avarakkai poriyal / broad beans

Avarakkai poriyal | Broad beans

Quick and easy south indian style avarakkai poriyal with minimal ingredients. Avarakkai is known as broad beans, field beans or flat beans in english.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine South indian
Servings 3
Calories 80 kcal

Ingredients
  

  • 200 g avarakkai / broad beans
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp split urad dal
  • 1 tsp chana dal
  • 1 big onion finely chopped
  • 2 dried red chillies
  • ½ tsp turmeric powder
  • Salt to taste
  • ¼ cup water
  • ¼ cup grated coconut

Instructions
 

Cleaning and preparation of avarakkai / broad beans

  • Wash the broad beans and soak in water for 10 minutes so that any mud particles present on the beans settle down.
  • Chop off the head and tail and remove the side strings from the beans. Removing the side strings is important as it doesn’t get cooked properly.
  • Open the pods and check for the presence of any worms inside.
  • Some people do not open the pods but watch it under the sunlight to check for the presence of worms.
  • Chop them into fine pieces. Now avarakkai is ready for cooking.

Making avarakkai poriyal | Broad beans

  • Heat oil in a pan. You can use any oil including groundnut oil, sesame oil, mustard oil, olive oil, etc.
  • Add mustard seeds. Once the mustard seeds crackle, add split urad dal and chana dal.
  • One the dals are browned, add chopped onions and dried red chillies.
  • Saute the onions till the onions turn translucent.
  • Then add chopped avarakkai/broad beans.
  • Add turmeric powder and salt to taste.
  • Mix everything together and add ¼ cup water.
  • Cover and cook in low-medium flame for 10 minutes. Check and stir in between. If not cooked in 10 minutes add a few tablespoons of water and cover and cook again till done. It took 12 minutes for me on medium flame and I didn’t add any extra water.
  • Check for doneness.
  • Add grated coconut.
  • Mix everything together and switch off the flame.
  • Serve with a lunch menu of your choice!! I served it with steamed white rice, drumstick sambar, rasam and homemade curd.

Notes

  • You can avoid adding onions for a no onion no garlic recipe.
  • You can add roasted peanut powder instead of grated coconut.
  • You can add 1/2 tsp sambar powder along with turmeric powder and salt.
  • Though adding grated coconut imparts a great flavour and taste people with diet restrictions can avoid adding it. 
Keyword avarakkai, Avarakkai recipes, broad beans, Poriyal recipes

How to make avarakkai poriyal / broad beans

Cooking instructions with step by step pictures

Cleaning and preparation of avarakkai

Wash the broad beans and soak in water for 10 minutes so that any mud particles present on the beans settle down.

Chop off the head and tail and remove the side strings from the beans. Removing the side strings is important as it doesn’t get cooked properly. 

Open the pods and check for the presence of any worms inside. 

Some people do not open the pods but watch it under the sunlight to check for the presence of worms.

Chop them into fine pieces. Now avarakkai is ready for cooking. 

Making avarakkai poriyal | Broad beans

Heat oil in a pan. You can use any oil including groundnut oil, sesame oil, mustard oil, olive oil, etc. 

Add mustard seeds. Once the mustard seeds crackle, add split urad dal and chana dal. 

One the dals are browned, add chopped onions and dried red chillies. 

Saute the onions till the onions turn translucent.

Then add chopped avarakkai.

Add turmeric powder and salt to taste. You can add 1/2 tsp sambar powder id desired at this stage.

Mix everything together and add ¼ cup water.

Cover and cook in low-medium flame for 10 minutes. Check and stir in between. If not cooked in 10 minutes add a few tablespoons of water and cover and cook again till done. It took 12 minutes for me on medium flame and I didn’t add any extra water. 

Check for doneness.

Add grated coconut.

Mix everything together and switch off the flame.

Serve with a lunch menu of your choice!! I served it with steamed white rice, drumstick sambar, rasam and homemade curd.

Recipe notes

  • You can avoid adding onions for a no onion no garlic recipe.
  • You can add roasted peanut powder instead of grated coconut.
  • You can add 1/2 tsp sambar powder along with turmeric powder and salt.
  • Though adding grated coconut imparts a great flavour and taste people with diet restrictions can avoid adding it. 

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Potato Stir fry

Bitter gourd Stir-fry

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