Avvarakai (Broad Beans) Poriyal
This is yet another recipe that I learned from grandmother. She used peanut podi instead of kandi (toor dal) podi, but I like this way better. It’s an easy to make curry on super busy days. My family enjoys this curry with white rice mixed in a spoon of ghee but you can use it with all rice varieties.
Desika Products:
Peanut Oil
BENEFITS OF AVVARAKAI:
It is a good source of dietary fiber
It is rich in calcium and iron.
Aids in weight loss
RECIPE FOR VAL AVVARAKAI PORIYAL
Ingredients:
Serves: 4
Avvarakai/broad beans - 300 grams (I used frozen beans)
Mustard Seeds - 1/2 tsp
Curry leaves - 2 sprigs
Oil - 2 tblsp
Garlic - 4-5 pods
Kandi Podi - 3 tsp
Red chili - 1
Instructions:
Thaw the beans overnight. Run it under water and drain the water completely
Peel and crush the garlic in a pestle
In a thick-bottomed kadai or wok, heat up oil and add mustard seeds. Let them sputter.
Add red chilies and crushed garlic. Saute this until a nice aroma comes from the garlic
Add the curry leaves and stir.
To this, add avvarakai and add salt as needed. Saute it for 10-15 mins, stirring as needed in between, until it is cooked. I didn’t add water. However, if needed, at 1-2 tblsp
Once it is cooked, add the kandi podi and mix thoroughly.
Tips & Tricks:
If using fresh beans, make sure you remove fiber from both ends of the beans and cut it into 1-inch pieces. Boil the beans until they become tender and drain the water completely before making the curry.