Avarakkai Poriyal With Groundnut
Avarakkai poriyal or broad beans poriyal with roasted groundnut powder or coconut, cooked South Indian style for rice.
Servings: 3 people
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.