Learn how to make avarakkai poriyal with step by step pictures, a stir fry with broad beans without coconut. Just few ingredients, yet quick and tasty recipe.
Few months back, when I was searching for avarakkai recipes in my blog, was really surprised I have not posted anything other than avarakkai sambar. So posted kootu that time. I wanted to post other recipes too. Recently last year started making a stir fry that I learnt from Palakkadchamayal blog. I often make it with beans and turns out super flavourful and tasty too. Vj, who doesn’t touch beans, who picks and keep out even if it is in kurma or biryani, loves this. It is so simple just the vegetable is tempered and cooked in coconut oil along with salt, turmeric and black pepper. This flavour is amazing and I am so glad I learnt this one.
Mom makes by boiling finely chopped avarakkai along with moong dal and sambar powder and our Thanjavur style, we add coconut in the end in all our poriyals. My mami also makes same but without moong dal and she tempers with more urad dal. Why I adapted the mezhukupuratti way is I wanted change and it’s super easy, even nutrients are not wasted. Using cold pressed coconut oil, turmeric + black pepper makes it even more healthier. I don’t need to worry about grating coconut too!
Avarakkai poriyal step by step
- First using a paring knife, cut the top/ tail and eliminate the excess fiber. Check for any worms/insects by holding the avarakkai against light.
- Repeat to finish and wash the broad beans properly.
- Stack 4-5 at a time and chop finely.
- Heat oil in kadai and splutter mustard. Add curry leaves, followed by chopped broad beans.
- Give it a mix. Sprinkle required salt, turmeric and saute for 2 mins.
- Add one or two tablespoon water and cook covered for 2 more minutes, stirring once in between.
- Once water is absorbed and the broad beans is cooked, add crushed pepper and cook for 1 min.
Serve as an accompaniment for rice, along sambar or kuzhambu varieties.