Last updated on March 6th, 2019
Avarakkai poriyal recipe is easy Tamil nadu style broad beans stir fry with freshly grated coconut. We often make this avarakkai poriyal for lunch to serve with sambar or rasam. This avarakkai poriyal gets ready in 15 minutes and tastes wonderful also. A very popular recipe in Tambrahm homes.
Avarkkai poriyal is a very easy and quick everyday side dish recipe in Tamil homes. Poriyal means stir fry in Tamil. You just saute and cook the chopped avarakkai with minimum water and seasoning. Finally a good dose of grated coconut is added as garnis. This simple side dish tastes wonderful with sambar and rasam rice.
Avarakkai is a vegetable rich in nutrients. In Tamil homes this vegetable in used for making poriyal, poricha kuzhambu, sambar and also kootu. Young tender ones have a slight sweet taste and very delicious. If your broad beans are not tender then you will have to string them before cooking.
Avarakkai Poriyal Ingredients
The ingredients you need for making avarakkai poriyal are very simple and pantry staples in a Tamil home. You just need basic tempering ingredients like mustard, urad dal and chana dal. Howver you can make avarakkai poriyal in many ways for different taste and flavor.
How To Prepare Avarakkai Poriyal?
Rinse and gently wipe the avarakkai well. You will need about 250 grams of broad beans to serve 3 people. Remove any tough strings and snap off the edges of the broad beans. Cop them finely of uniform size.
Heat 3 teaspoons oil in a pan. Add mustard seeds and let it crackle. Next add the urad dal, chana dal, dried red chilies and msaute well. Add the copped avarakkai and mix well. Season with salt. Saute and cook for 2-3 minutes. Add 1/4 cup water, cover and cook for 5-6 minutes. Once the water is all absorbed and avarakkai is well cooked, open the pan and saute for a minute. Add grated coconut and mix well.
Can We Make Avarakkai Poriyal In Pressure Cooker?
Yes you can easily make avarakkai poriyal in a pressure cooker.
Heat 3 teaspoons oil in a pressure cooker base. Temper with mustard seeds, urad dal, red chilies and curry leaves. Saute well. Add the chopped avarakkai and mix well. For 2 cups of chopped broad beans you can add 1/4 cup or 1/3 cup water. Mix well and add salt. Close the lid and pressure cook for just 1 whistle. Once the pressure settles, add grated coconut and mix well. Serve with rice.
Variations With Avarakkai Poriyal Recipe
To make avarakkai poriyal without coconut just make the recipe as given and leave out coconut at the end. Do note that adding coconut increases the volume of the dish. So if you leave out coconut, do add 300 or 350 grams of broad beans instead of 250 grams for 3 servings.
You can make this poriyal with onion. Add 1 medium sized onion for the given quantities. Finely chop the onion and add after the tempering. Saute till the onion turns soft and then add the vegetable.
Dry roast and crush 1/2 cup peanuts. Make the poriyal as given in the recipe. Finally add the crushed peanuts along with coconut and mix well. You can also just add peanuts instead of coconut.
How Long Can We Store Avarakkai Poriyal?
As a thumb rule any dish with coconut should eaten as soon as possible. You can keep this poriyal at room temperature for 3-4 hours and in fridge for a day.
If you want to pack avarakkai poriyal in lunch do not add coconut if the weather is hot. During colder months you can add though.
Tips For Making Tasty Avarakkai Poriyal.
- First of all rinse and clean the avarakkai thoroughly.
- Snap off an end of a broad bean and pull the string. Remove and discard it. Repeat this with all the broad beans. This is a very important step as the strings are very hard and chewy when cooked.
- Along with urad dal I like to add some channa dal for tempering avarakkai poriyal as it adds to the taste.
- Do not add lot of water while cooking. For 200 grams of avarakkai I prefer to add 1/4 cup water. You may add 2 more tablespoons. However when you add more water the vegetable gets overcooked and turns mushy.
- Be generous with coconut as it adds to the taste and flavor.
- You can also first cook the broad beans in pressure cooker and finally do the tempering.
More Poriyal Recipes:
How To Make Avarakkai Poriyal Recipe (Step By Step)
1. First of all rinse and clean the broad beans well. String the beans and chop finely. Make sure to chop in uniform size for even cooking.
2. Heat oil in a pan. Temper with mustard seeds, urad dal, channa dal, curry leaves, dried red chilies. Saute well for minute.
3. Add the chopped avarakkai and saute quickly. Season with salt.
4. Now add 1/4 cup water, cover and cook for 7-8 minutes in medium flame.
5. Once done check if the vegetable is cooked, else add few tablespoons water and cook for 3-4 minutes. Do not over cook.
6. Finally add freshly grated coconut and mix well. Serve with rice and sambar or rasam.
Avarakkai Poriyal Recipe
Avarakkai Poriyal Recipe- easy and healthy south indian style broad beans stir fry recipe with fresh coconut garnish. Tastes best with rice and sambar!
- 250 grams avarakkai Broad beans
- 1/4 cup water
- 3/4 cup grated coconut fresh or frozen
- salt to taste
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 3 dried red chilies
- 10 curry leaves
First of all rinse and clean the broad beans well. String the beans and chop finely. Make sure to chop in uniform size for even cooking.
- Heat oil in a pan. Temper with mustard seeds, urad dal, channa dal, curry leaves, dried red chilies. Saute well for minute.
- Add the chopped avarakkai and saute quickly. Season with salt.
Now add 1/4 cup water, cover and cook for 7-8 minutes in medium flame.
- Once done check if the vegetable is cooked, else add few tablespoons water and cook for 3-4 minutes. Do not over cook.
- Finally add freshly grated coconut and mix well. Serve with rice and sambar or rasam
Broad Beans- Select fresh and tender broad beans or avarakkai for best tasting poriyal. If the broad beans is very matured the poriyal will turn more chewy and hard.
Coconut- Freshly grated coconut is what recommended for this recipe. You can also use frozen coconut but thaw it well before adding. Do not use sweetened coconut though.
Serving Suggestions - Serve hot or warm with rice.