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Mar 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 or Kuzhambu Milagai Thool instead green chillies. Most importantly you have to saute the Avarakka in oil with turmeric powder & salt for few minutes, this enhances the taste and flavor of avarakka. 

Preparation Time : 10 minutes
Cooking Time :  10 minutes
Serves    3

  1. Avarakkai   250gm
  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. Urad dal 1/2 Tbsp
  10. Shredded coconut 1/4 cup or as needed
  11. Salt    as needed
  12. Oil    3 tsp or 1 Tbsp
  • 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 1/4 - 1/2 cup water ,cook covered till avaraikkai becomes soft and cooked.
  • when 90% water drained ,open the lid and add the chilli powder and coriander powder  or Kuzhambu Milagai Thool and stir well. keep stirring till all water absorbed.
  • that's it..Avarakkai poriyal ready. If you want can add some shredded coconut now give it a mix. 
  • Serve with all variety rices, along with lunch meals. I even like to eat poriyal with dosa too.

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