Avarakkai (Broad beans) poriyal - preparation time 20 to 25 mins.
We will consume this poriyal when it is made bit spicy. This poriyal when mixed with sesame oil in white rice it will taste very good. During school days mom used to pack lunch using this poriyal. Similarly she used to pack other dry curry rice also. If you don't have fresh coconut you can avoid adding that to poriyal because it might spoil the rice when consumed on late afternoon.
Health Tips: Broad bean is good to increase haemoglobin count. Take this vegetable regularly in your food. Another important thing is not to sortae the vegetable after adding coconut so that the freshness of coconut will be retained
Ingredients:-
Broad beans (Avarakkai) - 2 cup/200gms (chopped to small pieces)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Sambar powder - ¾ tbsp (you can add according to your spice level)
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water it won’t taste good and if you drain excess water you will miss the nutrients)
Red chili - 1 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Rice flour - ½ tsp
Preparation method:-
Boil the water with turmeric, sambar powder and salt.
When water boils add the broad beans (avarakkai) and boil till it becomes tender (if not cooked and water is not sufficient add few water and boil it). If water is left drain and use in sambar/rasam/kootu.
In a tawa/kadai add oil, mustard once it splutters add the urad dal, chili and roast it.
Add little chopped curry leaves, boiled avarakkai, rice flour and leave till the water dries.
Now add coconut, remaining curry leaves and coriander leaves.
Healthy avvarakkai poriyal can be served with sambar/rasam/curd/white rice.
We will consume this poriyal when it is made bit spicy. This poriyal when mixed with sesame oil in white rice it will taste very good. During school days mom used to pack lunch using this poriyal. Similarly she used to pack other dry curry rice also. If you don't have fresh coconut you can avoid adding that to poriyal because it might spoil the rice when consumed on late afternoon.
Health Tips: Broad bean is good to increase haemoglobin count. Take this vegetable regularly in your food. Another important thing is not to sortae the vegetable after adding coconut so that the freshness of coconut will be retained
Broad beans (Avarakkai) - 2 cup/200gms (chopped to small pieces)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Sambar powder - ¾ tbsp (you can add according to your spice level)
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water it won’t taste good and if you drain excess water you will miss the nutrients)
Red chili - 1 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Rice flour - ½ tsp
Preparation method:-
Boil the water with turmeric, sambar powder and salt.
When water boils add the broad beans (avarakkai) and boil till it becomes tender (if not cooked and water is not sufficient add few water and boil it). If water is left drain and use in sambar/rasam/kootu.
In a tawa/kadai add oil, mustard once it splutters add the urad dal, chili and roast it.
Add little chopped curry leaves, boiled avarakkai, rice flour and leave till the water dries.
Now add coconut, remaining curry leaves and coriander leaves.
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