Broad Beans Fry (Avarakkai Poriyal) - My Great Kitchen

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Broad Beans Fry (Avarakkai Poriyal)

Broad Beans Fry (Avarakkai Poriyal)

Broad Beans aka avarakkai

side dish - broad beans fry
Broad beans fry (avarakkai poriyal)

Avarakkai poriyal aka broad beans fry is one of my personal favorite and we had it growing in our backyard. This recipe is very common in South India as it is easily available. It is served as a side dish with any rice recipe and I even have it with roti. Many sources from the internet say that this delicious bean is power packed with nutrition and lean protein and lots of fiber. They have no saturated fat and cholesterol which is very good and more than all these, they are delicious.

I prefer to have it with any rice variety and roti as well or sprinkle it on my omelette. I also mix 2 tablespoons of this cooked beans to any vegetable salad I make, they are delicious. So let’s make it.

Ingredients (broad beans fry)

Broad Beans – 500 gms
Onions – 200 gms
Garlic – 1 tbsp
Kari leaves – 2 stems
Mustard seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Asafoetida – 1/4 tsp
Black lentils – 1/2 tsp
Turmric powder – 1/2 tsp
Red chilli powder – 1 tsp
Salt to taste
Water as per the quantity and flame you choose to cook on. I have used 1/8 cup of water.

 

broad beans (avarakkai) or fava beans
Broad beans hand picked from our garden 🙂

 

Ingredients for broad beans fry
Ingredients clockwise from left. Kari leaves, mustard seeds, black lentils, cumin seeds, red chili powder, turmeric powder, salt, (middle) chopped onion, mashed garlic, asafoetida, oil and water. Water is not shown in the image.

 

Tempering
The first step is tempering. added the spices and lentil to the heated oil.

 

Step 2
Step 2: Add kari leaves, garlic, and onion. Saute until light brown.

 

Step 3
Step 3: Add the powders of turmeric and red chili. Salt to taste.

 

Step 4
Step 4: Add water to prevent burning of the spices and lower the flame.

 

Step 5
Step 5: Added chopped broad beans and 1/8th cup water. Mixed well. Remember the flame is low.

 

Step 6
Step 6: Close the lid for steam. Let cook until the beans are soft, 12 mins or more. Since I added water I had to open the lid and stir only once. If you add less to no water, keep stirring every 2 minutes to prevent the spices at the bottom from burning.

 

Step 7. Served Hot
Step 7: Once the beans are cooked. Transfer to another vessel to stop cooking. Serve hot with rice as a side dish, or with roti or even add a tablespoon of this to any salad, it tastes amazing.

 

Please feel free to vary the spices and cooking times based on the variety of the beans as there are many. I am so glad I shared one of my favorite recipe, I am sure you loved it too :-). I also welcome any suggestions to better this recipe, feel free to comment. Thanks for visiting my site. Have a great day 😀

You can check the nutritional value of broad beans in this link.

 



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