Avarakkai Poriyal/Broad Beans Stir Fry

I made simple avarakkai poriyal, which is a very common vegetable cooked in all most all the South Indian homes. A very simple and healthy poriyal, a perfect accompaniment for all kinds of rice or can be rolled in chapathi for lunch.

Here’s how to make Avarakkai Poriyal with step by step photos…

Ingredients

Avarakkai/Broadbeans	500 gms
Onion	1 finely chopped
Sambar powder	3 tsp
Turmeric powder	1 tsp
Moong dal/Paasi paruppu	2 tsp [optional]
Channa dal/Kadalai paruppu	2 tsp [optional]
Grated coconut	2 tbsp
Salt	As needed

For Tempering

Oil	1 tbsp
Mustard seeds	1 tsp
Cumin seeds	½ tsp
Urad dal	1 tsp
Asafoetida/Perungayam	One pinch
Curry leaves	6-8 leaves

Method

Wash and soak moong dal and channa dal for 30 minutes in hot water.

Wash, trim the ends of the avarakkai. When trimming the edges try to remove the veins on both the sides of the beans.

Heat oil in a kadai, splutter mustard seeds and add rest of the ingredients mentioned for tempering and saute until urad dal turns golden brown.

Add the finely chopped onions and saute until translucent.

Drain the water from the soaked dals and add it to the onions, add the sambar powder, turmeric powder, salt and stir it well.

Add the avarakkai and mix everything really well for about 2 -3 minutes.

Add about ¼ cup of water and give a good stir. Cover and cook in medium flame for about 5 – 7 minutes. Stir in between to avoid burning of avarakkai.

Finally add the grated coconut and mix it well and switch off the stove.

Suggestion:

• I have added soaked dals, which is totally optional. You can skip that and continue the same procedure for delectable avarakkai poriyal.

One delectable and healthy avarakkai/broad beans poriyal is ready to be enjoyed. Serve it hot with any sambar or kuzhambu varieties and  white rice.

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