Podi Potta Avarakkai Poriyal - Chettinad Style
Quite often we look to make simple and easy vegetable dishes. With the sweltering heat nobody wants to stay long in the kitchen. The need of the hour is quick and easy recipes to please our palate.
Lunch/Dinner gets interesting with the various permutations and combinations of Vegetable dishes to balance our staple - Rice. Some of the Chettinad favourites are Poriyal, Masala (Kara Poriyal), Kootu, Pachadi, and Mandi.
Podi can also be used in Poriyal. Yes!!! My mother-in-law introduced me to this once when she came home. Until then I did not know that Podi (what we use for Idli and Dosa) could be used for a Poriyal. Avarakkai or Broad Beans is the best choice for Podi Potta Poriyal.
Simple, tasty, and a quick recipe. Perfect for any weather.
Avarakkai / Broad Beans - 200 grams
Oil - 2 teaspoon
Mustard Seeds - 1/4 teaspoon
Urad Dal - 1/4 teaspoon
Dry Red Chilli - 1, broken (optional)
Curry Leaves - 1 sprig
Podi - 2 to 3 teaspoons
Salt to taste
Wash the Avarakkai / Broad Beans. Top and tail the beans and roughly chop into 1" pieces.
Heat oil and splutter mustard, urad, chilli and curry leaves.
Add the beans and stir fry on a high flame for a minute or two.
Lower flame, sprinkle a little water and cover the kadai.
Simmer cook until the beans are half cooked.
Add podi and then salt to taste.
Mix well and cook until the vegetable has absorbed the flavour of the Podi and the beans are cooked (but firm).