Avaraikkai poriyal, a simple and mildly spiced stir-fry with broad beans. The dry curry takes literally 15 minutes to make, if you are ready with chopped broad beans.Jump to Recipe
Avarakkai is the tamil name for broad beans, they are also known as field beans in english. in other Indian languages, these are known as avarakelu, chikkudugaya, val papdi, valor, sem ki phalli.
Table of contents
What is Poriyal
Poriyal, tamil name given to dry curries made with vegetables. It is a simple stir-fry of any vegetable with chilies, finished with coconut. Poriyals are regular in south-indian homes. Beans Poriyal, carrot poriyal are some everyday recipes in our kitchens.
In Tamil cuisine, such poriyals/stir-fries, will be part of a festival menu where the spread is like 2 Curry, Dal/Kootu, Sambhar, Rasam, Vadai and Payasam.
Coz mostly one of the curries will be deep-fry/spicy roast and other will be a simple saute. This broad beans poriyal is an easy to make, quick recipe that serves as a tasty accompaniment with rice and rasam.
The Festive Menu
This avaraikkai poriyal/flat beans poriyal was made as part of the Tamil New Year’s festive menu. Tamil cuisine festive menu is usually served on a banana leaf with few many dishes.
A traditional tamil brahmin lunch served on a banana leaf. The dishes served from left to right, Mango Pachadi, Avaraikkai/Broad Beans Curry, Sweet Potato Fry, Mint-Coriander Lentil Vada, Vendaikai Thayir Pachadi/Okra Raita, Applam, Capsicum Sambhar, Carrot Kootu, Paruppu Rasam, Yellow Pumpkin Kheer.
How to make Avaraikkai poriyal(step-by-step)
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions.
- Wash and drain the avaraikkai in colander and roughly wipe them with a cloth. Remove the tops and tail using a sharp knife, while doing so remove the stringy part of the veggie.
- Gather 4-5 beans together and chop them into thin slices.
- Heat a heavy bottom pan with oil. Temper with mustard, hing, curry leaves and chilies. Add the chopped avarikkai.
- Add turmeric and salt, sprinkle little water. Cover and cook in a slow flame for 6-8 minutes. Remove cover, check doneness, add fresh coconut and mix well.
- Take it off the flame, remove it to a serving bowl. This is important to retain the color of the vegetable, if left in the same pan, the residue heat might make the beans look pale.
- Serve this simple and delicious subzi with rice.
Avariakkai poriyal | Broad beans stir-fry | How to make Avaraikkai poriyal
- 4 cups chopped avaraikkai/broad beans val papdi/flat beans
- ¼ tsp turmeric powder
- ½ tsp salt or to taste
- 2 tsp oil i used coconut oil, any cooking oil can be used
- ½ tsp mustard seeds/kadugu
- 3-4 nos broken red chilies, i used round variety
- ⅛ tsp hing/asafoetida
- a sprig of curry leaf
- Wash and towel dry the broad beans. using a sharp knife remove the tops and bottom of the vegetable along with the string. Gather 4-5 beans together at a time, and chop them into thin slices.
- Heat a heavy bottom kadai with oil, when hot, splutter mustard seeds, add chiilies, hing, and curry leaves.
- To this sizzling tempering add the chopped beans, mix well.
- Add turmeric powder, and salt to this. Sprinkle little water, cover and cook in a medium flame for 6-8 minutes.
- While cooking beans, it is important not to add too much water, this will cause the beans to lose it vibrant color and we will lose all the nutrients too. So while cooking just sprinkle water.
- After 6-8 minutes, open the pan, check whether the beans is cooked by crushing a few in your hands, it would be soft. Now to this add coconut, mix well.
- After adding coconut, let it sit for 2 minutes more. Take it off the stove, remove the cooked avaraikkai poriyal to another serve-ware to retain the color. If you don't remove the residue heat will continue to cook and cause the beans to lose its color and turn pale.
- Serve this simple and easy avaraikkai poriyal with rice.
This simple avaraikkai poriyal pairs well with rice and rasam. A homey and comfort food on a weekday.
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