Avarakkai Poriyal With Groundnut – Broad Beans Poriyal With Peanuts

Avarakkai poriyal recipe (Broad beans curry for rice) is one of the easy South Indian poriyal recipes(stir fry) which I make very 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. 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 make 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.

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe - South Indian style stir fry recipe for rice

Cuisine: South Indian

Category: Side

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Broad beans / Avarakkai - 25 nos (Chopped) Moong dal - 1 tbsp Sambar powder - 1 tsp Salt - as needed Water - 1/2 cup Roasted peanut powder - 1.5 tbsp or Grated coconut – 1/4 cup To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few

HOW TO MAKE BROAD BEANS PORIYAL

1. Wash and chop broad beans thinly.
2. In a cooker base, heat oil. Temper it.
3. Add chopped avarakkai, saute for a minute.
4. Add sambar powder, moong dal, salt and 1/2 cup water.
5. Pressure cook in high flame for 2 whistles.
6. Boil & drain if excess water else add roasted peanut powder. Mix well and cook for a minute. Serve with rice.

AVARAKKAI PORIYAL RECIPE WITH STEP BY STEP PHOTOS

Wash and chop the broad beans thinly. If you are adding peanut powder, roast 1 tbsp peanuts in a microwave for 3 minutes in high power or dry roast in a kadai. Powder it with skin and set aside. In a cooker base, heat oil and splutter mustard seeds, urad dal and cumin seeds.After it splutters, add curry leaves and chopped broad beans. Saute till it turns dark green in color. Keep the flame medium. Add turmeric powder, sambar powder, moong dal and salt. Add 1/2 cup water and mix well. Pressure cook in high flame for 2 whistles or till broad beans become soft. Open the cooker after the steam is released. Mix well and check if there is excess water as shown in the picture below. If its there, cook in high flame for 2 minutes till all the water drains out. Reduce the flame low to medium when the poriyal is becoming dry else it may burn at the bottom. Lastly add the grated coconut or peanut powder. Mix well and serve with sambar rice. Enjoy !

Note

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.

Try this easy, healthy, yummy avarakkai poriyal/ Broad beans curry for rice !

You will like it . I used grated coconut just for garnishing. 

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