Avarakkai/Broad Beans

Vegetables are an integral part of any meal. South Indian and Chettinad lunches have dry vegetable dishes - Poriyal, Masala (kara poriyal). They complement the main dish in colour and taste. Kara Kuzhambu would be served with a white poriyal and Mor Kuzhambu with masala.

Avarakkai Poriyal


Avarakkai/Broad Beans - ¼ Kg

Tur Dal/Yellow Pigeon Peas - ¼ cup

Oil - 1 Tbsp

Mustard ½ tsp

Urad dal/Split White Lentils - ½ tsp

Dry Red Chillies - 2, broken into two

Curry Leaves - 1 sprig

Salt to taste

Coconut - 2 Tbsp


String and chop broad beans finely. Add a pinch of turmeric powder. Sprinkle water and cook in the microwave for 2 minutes. OR – cook in a pan with very little water.

Cook the lentils in enough water with a pinch of turmeric powder and ¼ tsp oil. It should be cooked, but firm. Drain and keep aside.

Heat oil in a pan. Add mustard, urad dal, curry leaves and red chillies.

Add cooked dal and beans. Stir fry on high heat for a minute. Add salt. Reduce flame and cook covered for 2 more minutes.

Add grated coconut and cook for 1 minute.

Serve hot with Rice and Sambhar.


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