Avarakkai Poriyal
Delight your taste buds with **Avarakkai Poriyal**, a vibrant South Indian stir-fry made with tender broad beans, aromatic spices, and a touch of fresh grated coconut. This easy, gluten-free recipe is a celebration of traditional Tamil cuisine, combining earthy flavors with a hint of heat from dried red chilies and the nutty crunch of urad dal. Seasoned with fragrant curry leaves, asafoetida, and turmeric, this dish is both nutritious and irresistibly delicious. Perfect as a side dish, Avarakkai Poriyal pairs beautifully with steaming rice and comforting sambar or rasam, making it an ideal choice for a wholesome, satisfying meal. Ready in just 30 minutes, this recipe is a must-try for lovers of authentic Indian cooking!
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Recipe Information
Ingredients
- 250 grams Avarakkai (broad beans), trimmed and sliced
- 2 tablespoons Oil (preferably coconut oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 2 whole Dried red chilies
- 0.25 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 50 grams Grated fresh coconut
Instructions
Wash the avarakkai thoroughly under running water. Trim the edges and slice them thinly. Set aside.
Heat the oil in a pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the urad dal and stir until it turns golden brown.
Break the dried red chilies into halves and add them to the pan. Stir for a few seconds.
Add the asafoetida and curry leaves, and sauté for a few seconds until the curry leaves become crisp.
Add the sliced avarakkai to the pan along with the turmeric powder and salt. Stir well to combine.
Pour in about 1/4 cup of water, stir, and cover the pan with a lid. Reduce the heat to low and allow the avarakkai to cook for about 10-12 minutes, stirring occasionally.
Once the avarakkai is cooked and most of the water has evaporated, remove the lid. Increase the heat to medium-high and stir-fry for another 2-3 minutes to evaporate any remaining moisture.
Add the grated coconut to the pan and mix well. Cook for another minute to allow the flavors to combine.
Remove from heat and serve hot as a side dish with rice and sambar or rasam.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 7.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
