Avarakkai poriyal | Indian broad beans curry

Avarakkai poriyal recipe, Indian broad beans curry recipe, Tamil Nadu style Avarakkai thengai poriyal, How to make Avarakkai curry,  South Indian Style Avarakkai thoran,  Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Avarakkai poriyal video recipe and if you like the video pls SUBSCRIBE to my channel.

Avarakkai poriyal | Broad beans curry is a tasty South Indian style poriyal variety. Protein-rich curry is perfect for kids' lunch boxes. Hotel-style poriyal is easy to make and goes well with any rice accompaniments.

Hotel style Avarakkai poriyal

In our home, we usually prepare Avarakkai poriyal without dal. During my school days, I happen to taste Avarakki curry in "Data Udupi Hotel", liked the version with chana dal and onion so started making it this way.

Tip to note while chopping Avarakkai?

Always cut the top and tail of Avarakkai. Pull and  eliminate the excess fiber then chop them

Can I skip soaking chana dal?

Since I cooked Avarakkai and dal together I would recommend soaking chana dal. If you are planning to pressure cook chana dal separately for additional whistles, you can skip soaking the chana dal.

Why shouldn't I mix after adding dal?

I have added very little water for cooking Broad beans and Kadali paruppu so prefer pressure-cooking veggies and dal in layers. Mixing everything might burn dal. 

Can I do a quick pressure release?

If you are planning to skip dal and prepare Avarakkai poriyal you can do pressure release but if you are making curry with chana dal do natural pressure release for proper cooking.

Can I make Thanjavur-style Avarakkai curry?

Yes, use moong dal instead of chana da and prepare the curry. If you are planning to use Moong dal, don't pressure cook.   Cook Avarakkai and dal in one pot/ microwave

Can I cook Avarakkai and kadalai paruppu in an instant pot?

Yes, cook for 1 minute and do natural pressure release. You can also cook in an open pot or microwave for around 10-12 minutes with extra water

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Avarakkai Poriyal

south indian poriyal recipe

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Ingredients

Soak

• ¼ cup chana dal
• Enough water

Pressure cook

• 1 teaspoon coconut oil
• ¼ cup water
• 2 cups Avarakkai / Broad beans
• ⅛ teaspoon of turmeric powder
• Little salt

Caramelize onion

• ½ cup onion
• 1 teaspoon coconut oil
• Pinch of sugar

To temper

• ½ tablespoon coconut oil
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 green chilli
• Few curry leaves
• Pinch of asafoetida

Poriyal

• ¼ cup Grated coconut
• A generous portion of Asafoetida
• Required salt

Instructions

Soak Kadalai paruppu

• Soak chana dal with enough water for at least 1 hour until channa breaks if you press

Pressure Cook Broad beans and chana

• Firstly add coconut oil, water to a 2-liter pressure cooker
• Add avarakkai and spread
• On top of avarakkai add chana dal, salt, and turmeric powder don't spread
• Pressure cook for 2 whistles and do natural pressure release; mix well
• Other options to cook Indian broad beans and Chana dal
• Cook Broad beans, Chana dal, turmeric powder, and salt in boiling enough water or microwave for 8 - 10 minutes

To prevent further cooking

• Transfer the cooked dal and vegetable to a colander and save the cooking water

Caramelize onion

• Add oil and onion to the pan and saute till onion turn translucent
• Furthermore, add a pinch of sugar and saute till the onion turns golden brown

Prepare poriyal

• Add oil to the pan and turn on the stove on medium flame
• When oil is hot add ingredients under “to temper” and let them splutter
• Furthermore, add asafoetida and give a quick mix
• Turn down to low - medium flame
• Add cooked avarakkai, dal required salt, and all saved water ( if you cooked in a pressure cooker) and mix well
• Furthermore, add onion and cook for 2-3 minutes until water is absorbed and all flavors are well incorporated
• Add coconut, mix well and cook for 2 minutes
• Finally, add asafoetida; mix well and turn off the stove

Video

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Ingredients

Soak

¼ cup chana dal

Enough water

Pressure cook

1 teaspoon coconut oil 

¼ cup water

2 cups Avarakkai / Broad beans 

⅛ teaspoon of turmeric powder

Little salt

Caramelize onion

½ cup onion

1 teaspoon coconut oil

Pinch of sugar

To temper

½ tablespoon coconut oil

¼ teaspoon mustard seeds

1 teaspoon urad dal

2 green chilli

Few curry leaves

Pinch of asafoetida

Poriyal

¼ cup Grated coconut 

A generous portion of Asafoetida 

Required salt 

how to make Avarakkai poriyal with step-by-step pictures

Soak Kadalai paruppu

• Soak chana dal with enough water for at least 1 hour until chana breaks if you press

Pressure Cook Broad beans and chana

• Firstly add coconut oil, and water to a 2-liter pressure cooker

• Add avarakkai and spread

• On top of avarakkai add chana dal, salt, and turmeric powder don't spread  

• Pressure cook for 2 whistles and do natural pressure release; mix well

Other options to cook Indian broad beans and Chana dal

• Cook Broad beans, Chana dal, turmeric powder, and salt in boiling enough water or microwave for 8 - 10 minutes 

To prevent further cooking

• Transfer the cooked dal and vegetables to a colander and save the cooking water 

Caramelize onion

• Add oil and onion to the pan and saute till the onion turn translucent 

• Furthermore, add a pinch of sugar and saute till the onion turns golden brown

Prepare poriyal

• Add oil to the pan and turn on the stove on medium flame

• When oil is hot add ingredients under "to temper" and let them splutter

• Furthermore, add asafoetida and give a quick mix

• Turn down to low - medium flame
• Add cooked avarakkai, dal required salt, and all saved water ( if you cooked in a pressure cooker)  and mix well

• Furthermore, add onion and cook for 2-3 minutes until water is absorbed and all flavors are well incorporated 

• Add coconut, mix well and cook  for 2 minutes

• Finally, add asafoetida; mix well and turn off the stove