Avarakkai Poriyal - Broad Beans Stir Fry

Avarakkai poriyal is a quick side dish for your lunch. This poriyal recipe is also prepared with the coconut cumin masala and cooked toor dal as we do for beans carrot poriyal and keerai poriyal dishes.

The chopped avarakkais are cooked in a separate vessel and then mixed with the toor dal and coconut mixture. Finally, they are tossed in a pan for a few minutes. This goes well with sambar, rasam, lemon rice and puli illa kuzhambu. Cooking the vegetables in a separate vessel is the secret to get a colourful look in the dish. If you do not prefer you can add it after tempering and sprinkle a handful of water and cook for a few minutes. For these poriyal dishes, a handful of cooked toor dal enhances the taste, so do not skip it. The coconut cumin masala also gives the poriyal a delicious flavour.

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Avarakkai Poriyal - Broad Beans Stir Fry Recipe Details

Prep time : 10 minutes
Cook time : 10 minutes
Serves : 3
Category : poriyal
Author : Muthulakshmi Madhavakrishnan

Ingredients

250 grams avarakkai (flat beans)
1/2 tsp turmeric powder
2 tbsp cooked toor dal
1 tsp mustard
1 tsp urid dal
few curry leaves
salt to taste
2 tsp oil

For coconut mixture

5 tbsp fresh grated coconut
1/2 tsp cumin
1 dried red chilly
3 small onions
2 garlic cloves

Cooking Directions

Wash the avarakkai and using a knife to trim off the tips and gently remove the strings. Then arrange all the avarakkai in the cutting board and chop them evenly.
Add the chopped avarakkais to a deep vessel and add 1/4 cup of water and cook on medium heat. In the meantime, grind the coconut, cumin, red chilly, small onions, garlic cloves coarsely without any water.
Now check the avarakkai has cooked. We are going to saute it again in a kadai so do not overcook them.
Now add the ground coconut mixture, cooked toor dal, turmeric powder and required salt. Mix them well.
Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the mixed avarakkai mixture to it. Add curry leaves saute well on medium heat until the raw smell of the cumin and garlic disappears. Remove from heat and transfer it to the serving dish.

Avarakkai Poriyal - Broad Beans Stir Fry with step by step pictures

Wash the avarakkai and using a knife to trim off the tips and gently remove the strings. Then arrange all the avarakkai in the cutting board and chop them evenly.

Add the chopped avarakkais to a deep vessel and add 1/4 cup of water and cook on medium heat.

In the meantime, grind the coconut, cumin, red chilly, small onions, garlic cloves coarsely without any water.

Now check the avarakkai has cooked. We are going to saute it again in a kadai so do not overcook them. If the avarakkai has a soft crunchy texture, then it will be perfect for poriyal. Remember tender avarakkai will cook faster so adjust the cooking time.Immediately transfer the avarakkai to the mixing bowl.

Now add the ground coconut mixture, cooked toor dal, turmeric powder and required salt. Mix them well.

Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the mixed avarakkai mixture to it. Add curry leaves saute well on medium heat until the raw smell of the cumin and garlic disappears. Remove from heat and transfer it to the serving dish.