Avarakkai poriyal recipe (Broad beans curry for rice) is one of the easy South Indian poriyal recipes(stir fry) which I make often in my kitchen. In tamil nadu, people make this avarakkai curry in different ways. I prepare broad beans poriyal with coconut directly in a pressure cooker just like my carrot beans stir fry. But today’s recipe is of Andhra style adding peanut powder. Its so easy to make and saves lot of time than stir frying it.
Actually there are two varieties of broad beans available in the market. In Tamil, we call it as patta avarakkai (broad ones) & sanna avarakkai( thin ones). You can find patta avarai very commonly in Tamil nadu. In Bangalore, I get only the thin variety near my house. But this poriyal suits for both. I learnt this recipe from my MIL. She usually make this poriyal with thick broad beans.
Once I saw my friend Megha adding peanut powder to this poriyal instead of coconut. She told its of Andhra style. So I too started making this way sometimes as Sendhil loves to have peanut powder in Broad beans curry. If you want to make this avarakkai poriyal without coconut, you can either add onions or peanut powder at the end as specified in this recipe. In this poriyal recipe, I used little coconut just for attraction.
Otherwise I don’t add it. This poriyal tastes the best with sambar rice. I served with Radish/Mullangi sambar and microwave roasted sago vadam. It was yummy ! Actually I was planning to make a post on sweet recipe or murukku today but I couldn’t do it as I am unwell. So I am posting this poriyal recipe which I scheduled for this weekend. I will try to share the sweet recipe tomorrow. Ok, Lets see how to make South Indian style broad beans poriyal with step by step photos.
Quick Notes for US & Abroad Kitchens
- Broad beans: Use fresh or frozen broad beans/green beans. If using frozen beans, thaw and drain them before cooking.
- Groundnut option: Roasted peanut powder gives the recipe a nutty finish. Use unsweetened peanut powder; 1.5 tbsp is about 12 g.
- Pressure-cooker timing: Cook until the beans are tender but still hold their shape. If using an electric pressure cooker, use a short high-pressure cycle and release pressure carefully.
- Serving: Serve warm with rice, sambar, rasam, or curd rice. Refrigerate leftovers in a covered container and use within 2 days.
Avarakkai Poriyal With Groundnut
Ingredients
- 25 nos Broad beans / Avarakkai (about 250 g / 9 oz; chopped)
- 1 tbsp Moong dal (about 12 g)
- 1 tsp Sambar powder (about 2 g)
- Salt as needed
- ½ cup Water (120 ml)
- 1.5 tbsp Roasted peanut powder (about 12 g) or 1/4 cup grated coconut (about 20 g)
- 1 tbsp Cooking oil (15 ml)
- ½ tsp Mustard seeds (about 1 g)
- ½ tsp Cumin seeds (about 1 g)
- ½ tsp Urad dal (about 1 g)
- Curry leaves (6–8 leaves)
Instructions
- Wash and chop the broad beans thinly. If you are adding peanut powder, roast 1 tbsp peanuts in a microwave for 3 minutes on high power or dry roast them in a kadai. Powder them with the skin and set aside.
- In a cooker base, heat oil and splutter mustard seeds, urad dal and cumin seeds. After they splutter, add curry leaves and chopped broad beans. Saute until they turn dark green. Keep the flame medium.
- Add turmeric powder, sambar powder, moong dal and salt. Add 1/2 cup water and mix well. Pressure cook on high flame for 2 whistles or until the broad beans become soft.
- Open the cooker after the steam is released. Mix well and check for excess water. If there is excess water, cook on high flame for 2 minutes until it drains out.
- Reduce the flame to low or medium as the poriyal dries, or it may burn at the bottom. Add grated coconut or roasted peanut powder, mix well and serve with sambar rice.
Notes
- Adjust the quantity of sambar powder as per your taste.
- You can use red chilli powder instead of sambar powder. My mom does this way.
- You can also saute finely chopped onions after tempering. In that case, you don’t have to use coconut.
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Frequently Asked Questions
Yes. You can use roasted peanut powder instead of coconut, or add finely chopped onion after tempering.
Yes. Cook the chopped broad beans in a covered pan with water until tender, then add the sambar powder and peanut powder or coconut.
Serve it with sambar rice, rasam rice, curd rice, or any South Indian lunch.
Cool it promptly, refrigerate it in a covered container, and use it within 2 days. Reheat thoroughly before serving.
Try this easy, healthy, yummy avarakkai poriyal/ Broad beans curry for rice !
You will like it . I used grated coconut just for garnishing.
