Monday, March 7, 2011

Avarakkai Poriyal / Indian Broad bean Poriyal

South Indian Lunch menu doesn't complete without this side dish - Poriyal. At home everyone like Poriyal so daily or the other day i make Poriyal or stir fry for lunch. Simple rasam and a poriyal makes our meal more comfort n filling. This Avarakkai Poriyal is a simple and quick recipe that can be even served with plain rice and ghee/sesame oil. I like this method of adding chilli and coriander powder instead green chillies, to make it healthy i usually avoid coconut and this poriyal tastes great without coconut. But its individual preference, if you like you can add 1-2 tbsp of shredded coconut for the below recipe.
 Preparation Time : 10 minutes
Cooking Time :  15 minutes
Serves    3

  1. Avarakkai   1/4 kg
  2. Onion   1 medium (chopped)
  3. curry leaves      few
  4. chilli powder     1 tsp
  5. coriander powder   1 tsp
  6. Turmeric powder       1/4 tsp
  7. Mustard seeds    1/2 tsp
  8. Chana dal      1 tbsp
  9. Salt    as needed
  10. Oil    2 tsp
  • Wash and finely chop the avarakkai and keep aside.
  • Heat oil in an available vessel and add mustard seeds when it popup ,add chana dal and fry till golden brown.
  • Then add the finely chopped onions and curry leaves ,fry till transparent.
  • then add the chopped avarakkai and turmeric powder.
  • Keep frying the avarakkai (like brinjal) for long time till it changes its color lightly.
  • then add the chilli powder and coriander powder ,enough salt and stir well.
  • And add 1/4 - 1/2 cup water ,cook covered till avaraikkai becomes soft and cooked.
  • when 90% water drained ,open the lid (and if you want can add some shredded coconut now) and keep stirring till all water absorbed.
  • that's it..Avarakkai poriyal ready.
  • Serve with all variety rices,rasam sadham ,dosa and chapathi also.

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