Avarakkai poriyal recipe with step-by-step pics. Avarakkai poriyal is a dry dish made with flat beans, a number of spices and coconut. It tastes nice as a aspect dish with chapati or with rasam-rice or sambar-rice or kulambu-rice or dal-rice. A Vegan and no onion no garlic recipe.
Poriyal is a dry dish from the Tamil Nadu delicacies made with numerous greens. Poriyal is much like a thoran (vegetable stir fry from Kerala delicacies) besides that in a thoran the amount of contemporary coconut added is extra as in comparison with that of poriyal. Onions are additionally added in a thoran.
There are numerous variations of creating poriyal and even onions and garlic might be added. This avarakkai poriyal is a no onion no garlic recipe. I additionally prepare dinner this dish in coconut oil to offer it an genuine contact. Though, you can too prepare dinner it in gingerly oil, sunflower oil or peanut oil.
Poriyal are easy recipes to make however style nice as a aspect dish. I make each avarakkai poriyal in addition to avarakkai thoran when these tasty beans are in season. Avarakkai poriyal might be served a aspect dish with chapatis in addition to steamed rice accompanied with some sambar, rasam, kulambu or dal. A lot of the occasions once I make rasam or kuzhambu, I additionally make poriyal.
Avarakkai is the Tamil title for flat beans, they’re also called area beans or broad beans in English. In different Indian languages, these are often called val papdi, valor, sem ki phalli. I’ve already posted a number of recipes with flat beans earlier like Papdi bhaji and Surti papdi.
Some preparation is required as you have to string the bean pods and this takes a while. However the cooking a part of avarakkai poriyal may be very straightforward.
To avoid wasting time you possibly can string the beans first and preserve them within the fridge in a closed container. Subsequent day then chop the beans and use them within the recipe.
Along with the flat beans, the remainder of the elements used on this poriyal are additionally simply accessible in any Indian dwelling kitchen.
The best way to make Avarakkai Poriyal
1. Firstly rinse 200 grams avarakkai very nicely. Drain all of the water. Then string every flat bean and pull the pods aside. Discard the strings.
You’ll have to open every pod to test if there’s a worm or a mould in it. Discard the bean if it has a mould or worm in it.
2. Then chop the beans. You’ll be able to gather a few of all of the opened beans collectively after which chop them on a chopping board. You’ll need 2.5 cups of chopped avarakkai. Maintain apart.
Tempering for avarakkai poriyal
3. In a pan or kadai, warmth 2 tablespoons of coconut oil or gingelly oil or sunflower oil or peanut oil. Maintain the warmth to a low. Add ½ teaspoon mustard seeds.
4. Let mustard seeds start to crackle. When the mustard seeds start to crackle and splutter, add ½ teaspoon urad dal.
5. Stirring typically fry urad dal on a low warmth.
6. Fry until the urad dal turns golden.
7. Then add 1 inexperienced chilli, chopped or 1 dry purple chilli (damaged and seeds eliminated) and a pair of pinches asafoetida (hing).
If the pan turns into too scorching, then you possibly can change off the warmth.
8. Rapidly add 7 to eight small to medium sized curry leaves (complete or chopped). Combine nicely. If utilizing, purple chillies then they need to change coloration.
9. Now add the chopped avarakkai.
10. Add salt as per style.
11. Combine very nicely.
Making avarakkai poriyal
12. Add ½ cup water or add as required. Combine once more nicely.
13. Cowl the pan with a lid and on a low to medium-low warmth prepare dinner the avarakkai.
14. In between do stir and test if the water has not dried up. If the water is much less or evaporated, you possibly can add some extra water. Stir after which proceed to cowl and prepare dinner.
15. Cook dinner until the avarakkai beans are tender and softened. As soon as the flat beans are nicely cooked, then there must be no water within the avarakkai poriyal earlier than you begin with the following step. So prepare dinner with out lid until all of the water dries up. Stir sometimes.
It would take approx a complete of 20 to 22 minutes for the beans to prepare dinner on a medium-low flame. Cooking time will even differ with the standard of beans, kind of pan used and depth of the warmth.
16. Then add 3 tablespoons coconut. You can too add 2 to three tablespoons of desiccated coconut flakes as a substitute of contemporary coconut. Frozen grated coconut may also be added.
17. Combine very nicely and saute for a minute on low warmth.
18. Serve avarakkai poriyal scorching or heat as a aspect dish with chapatis or with sambar-rice, rasam-rice, kulambu-rice or dal-rice. Whereas serving you can too garnish with some chopped coriander leaves.
Some extra tasty Poriyal recipes I’ve shared earlier are:
Please you’ll want to fee the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Avarakkai Poriyal | Avarakkai Recipe
Avarakkai poriyal is a tasty dry vegetable aspect dish from the Tamil Nadu delicacies. It’s made with flat beans (broad beans), some spices and freshly grated coconut. it may be served as a aspect dish with chapatis, curd-rice, dal-rice or sambar-rice.
Prep Time 15 minutes
Cook dinner Time 20 minutes
Complete Time 35 minutes
Forestall your display from going darkish whereas making the recipe
preparation
Firstly rinse 200 grams avarakkai very nicely. Drain all of the water. Then string every flat bean and pull the pods aside. Discard the strings.
You’ll have to open every pod to test if there’s a worm or a mould in it. Discard the bean if it has a mould or worm in it.
Then chop the beans. You’ll be able to gather a few of all of the opened beans collectively after which chop them on a chopping board. You’ll need 2.5 cups chopped avarakkai. Maintain apart.
tempering for making avarakkai poriyal
In a pan or kadai, warmth 2 tablespoons coconut oil or gingelly oil or sunflower oil or peanut oil. Maintain flame to a low. Add ½ teaspoon mustard seeds.
Let mustard seeds start to crackle.
When the mustard seeds start to crackle and splutter, add ½ teaspoon urad dal.
Stirring typically fry urad dal on a low flame. fry until the urad dal turns golden.
Then add 1 inexperienced chilli, chopped or 1 dry purple chilli (damaged and seeds eliminated), 2 pinches asafoetida (hing) and 7 to eight small to medium sized curry leaves (complete or chopped). If the pan turns into too scorching, then you possibly can change off the flame.
Combine nicely. If utilizing purple chillies then they need to change coloration.
Now add the chopped avarakkai. Add salt as per style. Combine very nicely.
making avarakkai poriyal
Add ½ cup water or add as required. Combine once more nicely.
Cowl pan with a lid and on a low to medium-low flame prepare dinner the avarakkai.
In between do stir and test if the water has not dried up. If the water dries up, you possibly can add some extra water. Then proceed to cowl and prepare dinner.
On a low to medium-low flame, cowl and prepare dinner the avarakkai beans for a complete of about 20 to 22 minutes until they’re tender and softened.
As soon as the flat beans are nicely cooked, then there must be no water within the poriyal earlier than you begin with the following step. So prepare dinner with out lid until all of the water dries up. Stir sometimes.
Then add 3 tablespoons coconut. You can too add 2 to three tablespoons of desiccated coconut flakes as a substitute of contemporary coconut. Frozen grated coconut may also be added.
Combine very nicely and saute avarakkai poriyal for a minute on low flame.
Serve avarakkai poriyal scorching or heat as a aspect dish with chapatis or with sambar-rice, rasam-rice, kulambu-rice or dal-rice. Whereas serving you can too garnish with some chopped coriander leaves.
- As a substitute of 1 inexperienced chilly, you possibly can add 1 to 2 dry purple chilli. Break the chillies and take away the seeds.
- Desiccated coconut flakes might be added as a substitute of contemporary coconut.
- Frozen grated coconut may also be added.
- Please don’t skip on curry leaves, asafoetida, mustard seeds and urad dal.
- Avarakkai poriyal recipe may also be halved.
- If you happen to favor, you possibly can even add 1 medium sized onion within the recipe. After the tempering, add the chopped onions. Saute the onions until translucent after which add the chopped beans.
Vitamin Details
Avarakkai Poriyal | Avarakkai Recipe
Quantity Per Serving
Energy 98 Energy from Fats 72
% Each day Worth*
Fats 8g12%
Saturated Fats 7g44%
Sodium 43mg2%
Potassium 118mg3%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 410IU8%
Vitamin C 42.5mg52%
Calcium 29mg3%
Iron 0.8mg4%
* P.c Each day Values are primarily based on a 2000 calorie weight-reduction plan.
This Avarakkai poriyal submit from the weblog archives, first revealed in February 2019 has been republished and up to date on February 2023.
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