Wednesday, November 30, 2016

Avaraikkai Poriyal | Broad Beans Stir fry

Avaraikkai Poriyal, a simply stir fry made with board beans.Here rarely i bought avaraikkai from Indian stores as most of the times, it was not so fresh.Last week, when we went to indian store on weekdays to buy some dal and i noticed that the employees open the fresh carton of avarakkai and refilling the basket. Immediately i bought a lb of avaraikkai. After making sambar with it , reserved some for making poriyal.For today's lunch i prepared this avaraikkai poriyal &  paired them with Urundai kuzhambu and after had a hearty lunch,here i'm sharing the recipe.

Avaraikkai Poriyal

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Avaraikkai/ Board Beans - 20
Pearl onion - 2
Grated coconut - 1 tbsp
Salt - to taste
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
To Grind 
Green chili - 1
Pearl onion - 1
Garlic - 1  pod
Cumin seed - 1/4 tsp

Procedure
First we have to remove the thick fiber at the sides of the avarakkai, with the knife, snip off the tip of one end and the pull it with your hand till the end, do the same on the other end too.Once finished removing the thick fiber on all avaraikkai, cut into small pieces.Heat 1/4 cup of water in a kadai, once the water comes to boil, add the chopped avarakkai.In the mixie jar add all the ingredients listed under "To grind"  and grind into coarse paste and add it into the avarakkai.Add salt & cook till the avarakkai becomes soft. Then add the grated coconut and mix well.In the tempering pan, heat oil, add mustard & urad dal, once the mustard splutters, add the finely chopped pearl onions & curry leaves, once the onions becomes translucent, remove from heat and add it into the avaraikkai poriyal and stir well.Tasty Avarkkai poriyal is ready to serve.

Notes:

  • Don't forgot to remove the thick fiber of avarakkai.
  • Adjust green chili according to your taste.
  • Garlic & cumin seed give wonderful aroma to the poriyal.


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