Avarakkai or broad beans poriyal is one of the tasty and healthy side dish recipe which goes well with any south Indian meal. Avarakkai has got lots of health benefits and is good for pregnant and lactating mothers. The tender or pinju avarakkai poriyal is served for lactating women as they increase the milk secretion. It has got high dietary fiber and so good for diabetic people. Here I have added garlic to enhance the flavor. You can add more garlic if you serve for lactating women. Check here for Avarakkai Poondu curry another method for cooking broad beans in a spicier way.
Onions - 1
Garlic cloves - 10
Mustard seeds -1 tsp
Split urad dal -3/4 tsp
A sprig of curry leaves
Salt as needed.
Oil as required.
For grinding
Grated coconut -1/4 cup.
Cumin seeds - 1 tsp.
Red chillies -2
1. Wash the broad beans and finely chop them into small pieces. Grind the ingredients given under for grinding.
2. Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal, red chillies,
and curry leaves. Next add the finely chopped onions and cruhed garlic cloves and saute well till they become transparent.
3. Now add the chopped broad beans, turmeric powder and salt. Stir well and just sprinkle
water as and when needed. Close with a lid and cook till they become tender.
4. You can also add 1/4 cup water but always try to minimise the amount of water and just sprinkle water to retain the color of the poriyal.
5. When they beome tender add the ground paste and stir well.
Now the Avarakkai Poondu Poriyal is ready.
Note: Avoid coconut if cooking for diabetic people.
Ingredients needed for making Avarakkai Poriyal
Broad beans / Pinju Avarakkai - 250 gms.Onions - 1
Garlic cloves - 10
Mustard seeds -1 tsp
Split urad dal -3/4 tsp
A sprig of curry leaves
Salt as needed.
Oil as required.
For grinding
Grated coconut -1/4 cup.
Cumin seeds - 1 tsp.
Red chillies -2
Method for making Avarakkai Poriyal
1. Wash the broad beans and finely chop them into small pieces. Grind the ingredients given under for grinding.
2. Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal, red chillies,
and curry leaves. Next add the finely chopped onions and cruhed garlic cloves and saute well till they become transparent.
3. Now add the chopped broad beans, turmeric powder and salt. Stir well and just sprinkle
water as and when needed. Close with a lid and cook till they become tender.
4. You can also add 1/4 cup water but always try to minimise the amount of water and just sprinkle water to retain the color of the poriyal.
5. When they beome tender add the ground paste and stir well.
Now the Avarakkai Poondu Poriyal is ready.
Note: Avoid coconut if cooking for diabetic people.
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