Avarakkai(அவரைக்காய்) is also called as Indian Broad Beans or Chikkudu kai (telugu). They looks thin and broad with soft seeds inside and are really low in fat, free from saturated fat and full of protein & dietary fiber.
I was very happy to see this veggie in the Indian stores. But few were kind of matured and very few were tender. I used the seeds from the matured ones and chopped the tender ones. This poriyal is a combo of both tender and matured broad beans.
|Indian Broad Beans(அவரைக்காய்)||250 grams|
|Onion (finely chopped)||½|
|Grated Coconut||2 tbsp|
|Turmeric powder||¼ tsp|
|Chilli powder||1 tsp|
|Urad dal||½ tsp|
|Channa dal||½ tsp|
1). Wash and clean the Avarakkai. Trim the ends and chop the tender ones. Remove the seeds from the matured ones. Keep it aside.
2). Heat oil in a pan, splutter mustard, add urad dal and channa dal saute till turns light brown. Then add onions and fry till it turns translucent.
4). Cook covered in low heat until the vegetable is tender. When it is cooked and the moisture goes off, Check for salt & spices and add the grated coconut, combine well. Saute for a minute & switch off.
Serve this with Sambar, Kuzhambu, Rasam or Thayir Sadham. It makes a perfect combo with any south-Indian delicacies.
# If you are using matured beans, use the seeds only. Matured beans won't taste good as tender ones.
# Check the seeds if they are fully cooked before adding coconut. If not, sprinkle little water and allow it to cook.
# Using Coconut is optional, it enhances the taste. You can avoid it if you don't like to use it. Switch off once the veggie is cooked and moisture goes off.
# You can also pre-cook the veggie in pressure cooker and follow the same procedure except step4. I personally prefer Pan-fried method for making Poriyal.
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