Avarakkai poriyal is a simple South Indian side-dish that can be accompanied with curry and rice it is very similar to french beans poriyal, it is so easy to make. It serves as best sides with rice and dal combos and also with rasam and curd rice. Coconut and cumin together gives a nice mild flavor to the dish and makes it a comforting one. Though there are different cuisines that tickles our taste buds there is nothing like a comforting South Indian meal. Just a simple poriyal, dal and some papads will provide such a satisfying and whole meal that no one can deny. This kootu / poriyal can be prepared the following way or the same way we prepare french beans poriyal. This dish is so easy to make, here you can just saute and dump in ingredients and wait for the beans to get cooked. Only care to be taken, is that the strings found along the sides of the beans should be removed before cooking as it will cause discomfort while eating. This is the only basic tip or the trick for new-cooks, into cooking a tasty bean dish.
Serves 2 to 3 people as sides
Total Preparation Time - 20 minutes
- Avarakkai / Indian Broad Beans - 250 grams
- Shallots - 5 (Optional)
- Grated coconut - 2 tablespoons
- Cumin seeds - 1 teaspoon
- Fennel seeds / Sombu - 1/4 teaspoon (Optional)
- Dry red chilli (or) Green chilli - 1
- Mustard seeds - 1/2 teaspoon
- Salt - As per taste
- Oil - 1 tablespoon
- Wash Avarakkai / Broad beans well in water. Snap/chop the edges of the beans and slowly pull the cap along the opposite side to remove the strings. Do this on both the sides for all the beans and ensure that there are no strings. Now, chop the beans into smaller pieces and set aside.
- Peel and chop onions and set aside. Slit the green chilli or tear the dry red chilli and set aside. I used a green chilly.
- Grind grated coconut, cumin seeds, fennel seeds into a coarse mixture and set aside.
- Now place a pan on flame and pour oil into it. After it heats up, add mustard seeds and let it splutter.
- Then add the chopped onions, slit green chilli (or dry red chilli) and saute until the onions seem cooked.
- Now add the chopped broad beans, ground coconut mixture and saute on low flame for a few seconds.
- Add salt and pour water until the beans mixture gets immersed in water. Stir well.
- Cook on medium flame until the water content reduces and the beans become soft.
TIP 1: You can prepare the same with any kind of beans variety. Fennel seeds adds an extra flavor but it is not necessary.
TIP 2: Instead of grinding the coconut you can just add it at the end. Also add the cumin seeds at while tempering, just like this beans poriyal here.
Tasty and easy to make Avarakkai Poriyal is now ready! Tastes best with rice and sambar/paruppu (dal), curd rice and rasam rice!!