Avarakkai poriyal recipe
South Indian style broad beans curry
Servings: 2
Ingredients
- 250 gms avarakkai chopped into slightly big pieces
- 2 tsp oil
- ½ tsp mustard seeds
- 1 tsp mustard seeds
- Salt as needed
To grind
- 2 tbsp coconut
- 1 tsp cumin seeds
- 4 shallots | small onion
- 2 red chili
Instructions
- Wash and cut the avarakkai into slightly bigger pieces.
- In a pan add 2 tsp oil and add the mustard seeds and urad dal.
- Let the mustard seeds splutter and the urad dal turns golden brown.
- Now add the chopped avarakkai to this and sprinkle little water.
- Let this cook.
- Grind the coconut, shallot, cumin seeds, and red chili into a coarse paste without adding any water.
- Once the veggies are cooked add salt.
- Mix well.
- Now add the ground coconut mixture.
- Mix well and switch off the flame.
- Avarrakai poriyal is ready.
- Enjoy this as an accompaniment to any South Indian meal.
- You can serve this with chapati as well.
Notes
Notes:
1. You can skip the shallots and add 1 clove of garlic to this. 2. If you don’t want to use onion/garlic, you can simply grind coconut and jeera and add them to the avarakkai poriyal
1. You can skip the shallots and add 1 clove of garlic to this. 2. If you don’t want to use onion/garlic, you can simply grind coconut and jeera and add them to the avarakkai poriyal
