Avarakkai Poriyal with Coconut – Broad Bean Stir-fry

Easy South Indian style recipe for Avarakkai Poriyal made with coconut. Broad bean stir fry for lunch. Popular in Tamilnadu and Kerala. With step by step pictures.

Avarakkai – அவரைக்காய் , Broad beans is called  as “Naatu kai” or country vegetable. It has a very high fiber content and a very earthy taste. This is an everyday simple vegetable stir-fry dish served usually for lunch.

The first thing in making the stir-fry is to soak the avarakkai in lots of water for 10 minutes to get rid of the fine dirt. Wash the bean and set aside. Now we need to de-string the beans. This is an important step as the strings are very fibrous and not pleasant to eat. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and strings. Note that the tender young bean might not have strings. So just snap off the ends alone.

Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in 1/3 cup of water, 1 teaspoon red chilli powder and 1/2 teaspoon turmeric powder. Pressure cook in medium flame for 3 whistles. If the Avarakkai is tender, then 2 whistles are enough. Switch off the flame. Set aside and wait for the pressure inside the cooker to release naturally. If you want the poriyal to be al-dente, then release the pressure manually.

Now lets do the tempering. Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute.

Switch off the flame and remove from heat. Serve hot with rice and dal for lunch.

5.0 from 2 reviews

Avarakkai Poriyal with Coconut - Broad Bean Stir-fry

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Easy South Indian style recipe for Avarakkai Poriyal made with coconut. Broad bean stir fry for lunch. Popular in Tamilnadu and Kerala.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish, Stir-fry

Cuisine: South Indian, Tamilnadu

Serves: 4

Ingredients

For Boiling Vegetable

• 500 grams Avarakkai - Broad Bean
• ⅓ cup Water
• ½ teaspoon Turmeric
• 1 teaspoon Red Chilli Powder

For Tempering

• 2 teaspoon Peanut Oil
• 2 Red Chillies, dried
• ½ teaspoon black mustard seeds
• ½ teaspoon urad dal
• 2 sprigs Curry Leaves
• 1 onion, finely chopped
• 1 teaspoon salt
• ⅓ cup freshly shredded coconut

Instructions

1. Wash the bean and set aside. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and any fibers.
2. Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in ⅓ cup of water, 1 teaspoon red chilli powder and ½ teaspoon turmeric powder. Pressure cook in medium flame for 2-3 whistles. Set aside and wait for the pressure inside the cooker to release naturally.
3. Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute. Switch off the flame and remove from heat.
4. Serve hot with rice and dal for lunch.

3.5.3226