Vegetable Biryani – Method 2 Shrimp Biryani/ Prawn Biryani

Broad Beans Fry/ Avarakkai Poriyal

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Posted by Sashi | Print | Email | Share

Ingredients in English/Tamil ? Visit Ingredients List

Cook Time : 20 Min | Servings : 2 Persons

An authentic kongunadu broad beans fry in peanut masala powder. We add peanut masala in many of our dishes. We get peanut from our farms every year, this helps peanut availability throughout the year at our houses.
Broad Beans Fry/ Avarakkai Poriyal

Ingredients :

Broad Bean / Avarakkai 1 lb

Oil 2 tsp

Mustard 1/2 tsp

Split Urad dhal 1 tsp

Channa dhal 1/2 tsp

Curry Leaves 1 strand

Red Chili 4

Big Onion 1/2 no

Sambar Powder 1 tsp

Peanut Masala Powder 5 tbsp

Salt to taste

Water 2 cups

Peanut Masala Powder :

Peanut 1/2 cup

Cumin 1 tsp

Black Pepper 10 nos

Red Chili 4

Coriander Seed 1 tsp

Salt to taste

Ingredients :
Broad Bean / Avarakkai	1 lb
Oil	2 tsp
Mustard	1/2 tsp
Split Urad dhal	1 tsp
Channa dhal	1/2 tsp
Curry Leaves	1 strand
Red Chili	4
Big Onion	1/2 no
Sambar Powder	1 tsp
Peanut Masala Powder	5 tbsp
Salt	to taste
Water	2 cups
Peanut Masala Powder :
Peanut	1/2 cup
Cumin	1 tsp
Black Pepper	10 nos
Red Chili	4
Coriander Seed	1 tsp
Salt	to taste

Directions:

To Prepare Peanut Masala Powder :

Step 1

Fry the Peanut separately until it turns to brown, approximately for 5 min. Heat oil in a small pan, and fry cumin, coriander seeds, red chili, black pepper for 2 min in low flame.
Step 2

When it become cold, grind all these together with salt to a coarse powder.

Preparation of Broad Bean Poriyal :

Step 1

Cut onion, Red chili. Chop the indian broad bean into small pieces.
Step 2

Heat 2 cups of water in a vessel or pan and add the chopped green bean, salt – 1 tsp and allow it to cook. Drain the water using food strainer and keep the bean ready.
Step 3

In an another pan heat remaining oil, when hot add mustard, split urad dhal, channa dhal, curry leaves and red chili. Add Chopped onion and fry till it turns brown. Add the cooked bean, sambar powder and if needed add salt. Fry this for about 2-3 min. Add the ground peanut masala powder and mix gently.

Tips :

Adding peanut masala powder is optional, instead grated coconut can be added to make variation.

(*) A good combo with white rice, curd rice and Chapathi. Recipe from my Mom’s Kitchen and which my grand-mother makes often.

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5 Responses to “Broad Beans Fry/ Avarakkai Poriyal”

Sashi says:
February 9, 2010 at 7:18 pm

Thanks all, try it out and let me know how it turned out.

reply
chitra says:
January 29, 2010 at 7:05 am

Never tried this way.Looks nice & must be a good combo for roti / curd rice !!

reply
Parita says:
January 29, 2010 at 3:22 am

Yumm would love to have this with roti right now!

reply
Nandini says:
January 29, 2010 at 1:10 am

Very flavorful fry! My fav ..Pass me the bowl:)

reply
Sushma Mallya says:
January 29, 2010 at 12:24 am

Simply but a very delicious stir fry..

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