Jan 30, 2015

Avarakkai Poriyal / Broad Beans Fry


Avarakkai / Broad Beans is a healthy vegetable ,which cooked in most of the indian kitchen.Tender broad beans can be used for stir-fry and some kuzhambu recipes too.Matured beans are to be deskinned and furtherly cooked.So many varieties are in bean,all have its own health nutritients.Its a seasonal vegetable too.Here,in Oman,we get this beans rarely in markets.Broad Beans covered with strings both sides of the body.We need to remove and cook.This fry can be cooked by using sambar powder or green chilli method.Both tastes great.

Broad Beans :


Avarakkai / Broad Beans are rich in protein , dietary fibre and also in both folate and B vitamins,which we need for nerve and blood cell development,cognitive function and energy.At the beginning of the season,when the broad beans are small and tender,there is no need for popping out the beans ,just cut and cook further with the shell.


Avarakkai Poriyal Recipe :
Thats it : Wash – Remove strings & Cut – Cook
Cooking Time : 20mins
Serves : 2Persons

Ingredients :
Oil
1tbsp
Mustard
½ tsp
Urad dhal
¼ tsp
Asafoetida / Hing / Perungayam
2 pinches
Curry Leaves
1 Sprig
Big Onion
1 Chopped
Avarakkai / Broad Beans
2Cups Chopped (from 150gms)
Coconut
¼ Cup
Green chillies
2small
Cumin seeds / Jeeragam
1tsp
Salt
¾ tsp (to taste)

Preparation :
1.Wash Avarakkai under running water.To remove strings : Cut one end’s headpart and pull down the string till the end part.Now invert it,from the end part , cut and pull down till the end.Now cut into small pieces.


2.Heat a kadai with medium flame,add oil,mustard,after it splutters,add urad dhal,after it browns,add hing ,curry leaves,onion after it browns,add avarakkai pieces to it and mix well.Fry for two mins then sprinkle little water say 3tbsp ,mix and cook covered for 3mins.


3.Meanwhile dry grind coconut,cumin seeds,green chillies by giving 3-4 pulses to mixie.Now add coconut mixture,salt and fry for 2mins.Switch Off the flame.


Avarakkai Poriyal is Ready ...!!!


Using Sambar Powder :


Serve with all type of Kuzhambu Varietes.
Notes :
1.You can add also ¾ tbsp of sambar powder instead adding coconut-green chilli mixture.For that, in seeding part add jeera and lastly add grated coconut,mix well.
2.After covered cook colour changed into darker green.You can also cook without adding water and covered but it takes longer time to cook.

















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