Monday, December 30, 2013

Avarai Kottai Poriyal | அவரைக்கொட்டை பொரியல் | Indian Broad Beans Stir Fry

Avara Kottai Poriyal is simple, popular and staple South-Indian Cuisine. This simple vegetable stir fry goes with any rice varieties, including steamed rice. I relish this simple yet flavorful stir-fry with rasam and sambar sadham. This is my all time fav poriyal *smile*

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.

Ingredients :-

 Indian Broad Beans(அவரைக்காய்)  250 grams
 Onion (finely chopped)   ½  
 Grated Coconut  2 tbsp
 Turmeric powder ¼ tsp
 Chilli powder  1 tsp
 Curry leaves few
 Oil 1tsp
 Mustard   ¼ tsp 
 Urad dal   ½ tsp
 Channa dal  ½ tsp
 Salt to taste 

Method :-

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.
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3). Add the seeds and chopped avarakkai. Then add turmeric powder, salt and chilli powder. Mix well and add ½ cup of water and let it cook. 
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. 

Notes :-

# 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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Related Posts :-

Click here for more :- Poriyal(Stir Fry) Varieties
Click here for more :- Rice Accompaniments

Click here for more :- Indian Broad-Beans Recipes

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