Avarakkai Poriyal | Broad Beans Stir fry | Poriyal Recipes | Side dishes for Rice | How to make easy avarakkai poriyal

This Avarakkai Poriyal or Broad beans stir fry is an easy and healthy recipe, which can be prepared in a jiffy and tastes always good. This is one of the recipe which I learnt easily after marriage. My mother used to prepare this Avarakkai poriyal, in two different ways. We will see the most easy one first and later will see the other recipe too in coming posts. Lets see the recipe now.

If you like, you can view the other Poriyal or Stir fry recipes. Some are below.

Carrot and Beans Poriyal

Pavakkai Poriyal / Bitter gourd stir fry
Pudalangai Poriyal / Snake gourd stir fry
Uruali Kizhangu Poriyal / Potato fry

How to make Avarakkai Poriyal

Preparation time: 10 min | Cook Time: 15 min 
 Total Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
Avarakkai / Broad beans - 200 gms
Oil - 1 tbsp
Mustard seeds - 2 pinch
Urud dal - 1/4 tsp
Bengal gram - 1/2 tsp (optional)
Onion - 1/2 cup (chopped finely)
Red chillies - 1 (can be adjusted with your spice level)
Curry leaves - few
Grated coconut - 4 tbsp (optional)
Water - 1/4 cup (or less)
Asafoetida - a pinch
Salt - as per taste

Method

1. Wash the beans. Remove one tip and start pulling the strip to the other tip and Remove the other tip also. Now chop it into fine pieces as shown below.

2. In a pan, add oil and when it is hot, add the mustard seeds, urud dal and bengal gram. When the bengal gram starts turning to light brown colour, add the red chillies and the curry leaves. When the curry leaves, spluttering sound reduces, add the onions.

3. Fry the onions till light colour. Add the avarakkai / broad beans now. Add the asafoetida and salt and add little water (or sprinkle water little by little till the beans gets cooked). 

4. When the beans got cooked, add the grated coconut and mix it.

5. Allow to cook for another 3 to 4 min and switch off the stove.

6. Serve with hot rice.

Notes:
1. Do not wash the beans after cutting them. The nutrients gets washed away.
2. Red chillies can be replaced by green chillies also.
3. Do not add more water while cooking the beans, as they may becomes mushy. So always add little water, till they get cooked.

Healthy, tasty and easy Avarakkai Poriyal / Broad beans stir fry is ready

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Carrot and Beans Poriyal | Carrot and Beans Stir Fry | Side dishes for Rice | Poriyal Recipes

Carrot and Beans Stir fry or Carrot and Beans poriyal - is one of my sons favorite stir fry. Its always been a great task as a mom, to give some veggies to the children and need to run behind them to feed these veggies and say lots of stories to them. My children did the same, until they started eating this combination in Hotel Saravana Bhavan. After having tasted this stir fry, my son, started a liking to this carrot and bean stir fry and whenever I used to buy these veggies, my son, asks me to cook this poriyal. This recipe is not for the experienced cooks, but for the beginners and bachelors. Now we go the recipe and see how to make Carrot and Beans Poriyal.

How to make carrot Beans Poriyal / Carrot and beans Stir fry

Preparation time: 20 min | Cook Time: 20 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

• Carrot - 1 (chopped to small pieces)
• Beans - 100 gms (chopped to small pieces)
• Green gram - 5 tsp
• Oil - 2 tsp
• Mustard seeds - 2 pinchs
• Urud dal - 1/2 tsp
• Dry red chilli - 2
• Curry leaves - few
• Onion - 1 small
• Coconut - 1/4 cup
• Turmeric - 1/4 tsp (optional)
• Salt - as per taste
• Water - 1/2 cup and 1/4 cup for sprinkling

Method
1. Wash and pressure cook the green gram / moong dal or paasi paruppu for 1 whistle with 1/2 cup of water. Drain the excess water and keep aside. (Dont cook more, as it tends to cook faster).
2. Cut the carrot and beans in to small pieces as shown. In a vessel, add oil and when hot, add in the black gram, mustard seeds and curry leaves.
3. Add the red chillies and fry for few min. Add the chopped onion and fry till they are translucent. Add in the salt and turmeric powder (optional).
4. Add in the veggies now sprinkling little water. Here you can use the excess water of the cooked moong dal if any or you can use the ordinary water. Do not add excess water as the veggies may over cooked and may loose their crunchiness. Add in the Moong dal now.

5. Give a stir and allow to cook. When the veggies got cooked, then add in the grated coconut and give a stir.
6. Serve the yummy carrot beans poriyal as the side dish for any rice.

Notes:

• If you want, you may add sambar powder along with turmeric powder.
• Turmeric powder is optional.
• If you do not like coconut, you can omit that too.

You may also look at other Poriyal recipes

Pavakkai Poriyal / Bitter gourd stir fry

Pudalangai Poriyal / Snake gourd stir fry

Uruali Kizhangu Poriyal / Potato fry

How to make Lima beans curry - Indian style | Side dish for Roti

I never seen or used to cook this Lima beans before. I used to see it in local markets but never bought them until I saw the post in our blogger friend Premas blog When I saw the post with the Lima beans picture, I remembered that I have seen these beans before and last weekend when I went for shopping without a next thought these beans. I cooked the same way as described in the Premas blog with a very slight change (see notes) and it was a hit in our family. So here is the recipe for Lima Beans Curry... 

Lima beans Curry Recipe: 

Preparation time: 15 min | Cook Time: 20 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Lima beans - 1.5 cups ( Fresh or canned) I used fresh.
• Oil - 1 tsp
• Cumin seeds - 1/2 tsp
• Onion - 1 big 
• Tomato - 2
• Ginger garlic paste - 1 tsp
• Chilli powder - 3/4 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Coconut - 2 tbsp (grated) + 4 tbsp water
• Water - 1/2 cup
• Salt - 3/4 tsp ( or as needed )

Method
1. Remove the seed from the fresh lima beans and through the skin. Wash the seeds and keep ready.
2. Make a paste with coconut and keep it ready.
3. In a pressure cooker, add oil and when hot add the cumin seeds.
4. When the cumin seeds splutter, add in the onion, ginger garlic paste and salt. Saute till, the onions becomes translucent.
5. Add in the tomato and saute well.
6. Add in the chilli powder and coriander powder.
7. Add the coconut paste and stir well.
8. Now addin the fresh lima beans and mix it. If you need add little water for cooking at this stage.
9. Add the garam masala and give a stir.
10. Close the lid and pressure cook it for 2 whistles. When the pressure went down, open lid and check whether the beans is cooked. By this time, the oil would be leaving the sides.
11. Serve hot with Jeera Rice or any roti.

Note:
1. Added the ginger garlic paste, to increase the spiciness and to get little ginger taste
2. The original recipe, goes with grinding of coconut with garlic. Since I used the ginger garlic paste, I just added the coconut paste. 

Pudalangai Poriyal | Snake gourd Stir fry | How to make Pudalangai Poriyal | Pudalangai Recipes | Poriyal Recipes | Side dishes for Rice

Pudalangai / Snakegourd is one of easy to cook vegetable. Today I prepared the Pudalangai Poriyal / Snake gourd Stir Fry. I love this vegetable because of its simplicity and its health benefits. I paired it with sambar sadham and it really goes well with it. Now to the recipe...

How to make Pudalangai Poriyal

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Pudalangai / Snake gourd - 1
• Channa dal / Bengal gram - 3 tsp
• Mustard seeds - a pinch
• Urud dal - 1 tsp
• Dry red chillies - 4
• Onion - 1 medium chopped finely
• Coconut - 1/4 cup (grated)
• Curry leaves - few
• Oil - 2 tsp
• Salt - as per taste

Method

1. Wash the snakegourd and scrape the outer skin with the knife.
2. Cut lengthwise and remove the seeds. Then cut the snakegourd into small pieces as shown.

3. In a small pan, wash and pressure cook the channa dal / bengal gram with little turmeric for 1 or 2 whistle. Do not overcook it, as it may turn mushy. It should look as shown in the below picture (cooked dal)

4. In a kadai / wok, add the oil, and when it is hot, add the mustard seeds, urud dal, curry leaves, red chillies and onion one by one as mentioned.
5. Cook till onion are half cooked.
6. Add in the snake gourd and channa dal and mix well.

7. You can sprinkle some water while cooking to for the snake gourd to get cooked. Take care not to add more.
8. When they are done, add in the grated/shredded coconut and mix well.
9. Cook for another 2 to 3 min and switch off the stove.

10. Serve it as a side dish for rasam sadam or sambar sadam as I do.

You can also check

Snake gourd Kootu