Go Back
+ servings
Avarakkai poricha kuzhambu
Print Recipe
No ratings yet

Avarakkai poricha kuzhambu recipe

Traditional south Indian gravy made using broad beans and moong dal as key ingredients
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch | Dinner, Main Course
Cuisine: Indian, South Indian
Servings: 3
Author: Jeyashri suresh


  • 1 cup Broad beans | avarakkai chopped
  • 1/3 cup yellow moong dal
  • ½ tsp turmeric powder
  • Water as needed
  • Salt as needed
  • 2 tsp oil
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • Few curry leaves

To roast and grind

  • 1 tbsp urad dal
  • 2 red chilis
  • 8 pepper corns
  • 1 tsp cumin seeds
  • ¼ cup coconut


  • Finely chop the broad beans.
  • In a vessel add the yellow moong dal, 1 cup chopped beans, turmeric powder and asafoetida.
  • Add 1 cup water to this.
  • Pressure cook for 4-5 whistles.
  • Meanwhile, add 1 tsp oil in a pan and add the urad dal, red chili, pepper and roast this.
  • Once it is slightly roasted, add the cumin seeds.
  • Roast till the dal turns golden brown.
  • Switch off the flame.
  • Add coconut and grind this into a smooth paste.
  • In a pan add 2 tsp of oil and add mustard seeds and curry leaves.
  • Once it splutters add the cooked dal broad beans mixture, ground paste and salt.
  • Mix well and add water to adjust the consistency.
  • You can keep it little thin if you want to mix with rice.
  • If you want to serve as an accompaniment | side dish make it little thick.
  • Let this boil for 2 minutes.
  • Switch off the flame.
  • Avarakkai poricha kuzhambu is ready.


1. You can use cabbage, chow chow, beans or mixed veggies to make this kootu.
2. Avarakkai poricha kuzhambu pairs well with plain rice. You can serve with chapati too.