Avarakkai poriyal is a simple south Indian poriyal/side dish/palya /stir-fry served with rice, roti and curd rice. It is a quick recipe and yet tasty one. My hubby is a beans lover. Any kind of beans cooked in stirfry form he would love it. Of all beans this broad beans has a unique taste. You will never miss to pick this vegetable next time when you see this in market. Basically all south Indian poriyal/ veg stir fries have same method of preparation, only differ in the time of cooking. This bean takes little longer time to cook. You can boil it separately and follow the exact procedure given to make this poriyal.
Wash Avarakkai/ broad beans and take away the corner fibers.
Chop them into small pieces.
Recipe to prepare Avarakkai poriyal:
Heat oil in a tawa/ pan.
Add mustard and jeera seeds. Let them splutter.
Add gram dal and split urad dal. Roast them to slight brown color.
Add onions and curry leaves.
Add turmeric powder.
Add sambhar powder.
Add salt. Mix well.
Add chopped avarakkai. Mix well.
Add some 2tbs of spoon and close the lid. Let the avarakkai boil along with spices.
Check after five mins. Once the water is absorbed check the veggie. If not cooked well, add a tbs of water again and close the lid.
Once all water is absorbed and boiled well, then add grated coconut. Mix well for a minute and switch off the stove.
Serve with plain rice, variety rice and roti.
If you have very less time, boil the avarakkai separately with some water and skip the boiling step and follow other steps as mentioned in the recipe.Adding coconut gives extra taste to the poriyal.Pack lunch box for kids just by mixing poriyal with rice and little ghee.Add ¾ tsp of chilli powder instead of sambhar powder if you like spicier version.