Avarakkai Poriyal / Broad Beans Fry

Avarakkai Poriyal / Broad Beans Fry with Peanut Masala

Recipe Details

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Ingredients

Main Ingredients

• Broad beans / Avarakkai – 1 lb, chopped
• Water – 2 cups
• Salt – to taste, divided
• Oil – 2 tsp, divided
• Mustard seeds – 1/2 tsp
• Split urad dal – 1 tsp
• Chana dal – 1/2 tsp
• Curry leaves – 1 sprig
• Dried red chilies – 4, broken into pieces
• Onion – 1/2 medium, chopped
• Sambar powder – 1 tsp
• Peanut masala powder – 5 tbsp

For the Peanut Masala Powder

• Peanuts – 1/2 cup
• Cumin seeds – 1 tsp
• Black peppercorns – 10
• Dried red chilies – 4
• Coriander seeds – 1 tsp
• Salt – to taste

This quantity of peanut masala may make more than the 5 tablespoons required for the poriyal. Store any remaining powder in an airtight container.

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Prepare the Peanut Masala Powder

1. Dry-roast the peanuts in a pan over medium-low heat for about 5 minutes, stirring frequently, until lightly browned and aromatic.
2. Remove the peanuts and keep them aside to cool.
3. Add a little of the measured oil to the same pan.
4. Add the cumin seeds, coriander seeds, dried red chilies, and black peppercorns.
5. Fry over low heat for about 2 minutes, until aromatic. Take care not to burn the spices.
6. Allow the roasted ingredients to cool completely.
7. Grind the peanuts and roasted spices together with salt into a coarse powder.
8. Measure 5 tablespoons for this recipe and keep aside.

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Preparation

1. Trim and chop the broad beans into small pieces.
2. Chop the onion.
3. Break the dried red chilies into smaller pieces.

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Cooking Instructions

1. Bring 2 cups water to a boil in a pot.
2. Add the chopped broad beans and some of the salt.
3. Cook until the beans are tender but still hold their shape.
4. Drain the beans thoroughly using a strainer and keep aside.
5. Heat the remaining oil in another pan over medium heat.
6. Add the mustard seeds and allow them to splutter.
7. Add the split urad dal and chana dal and fry briefly until they begin to turn lightly golden.
8. Add the curry leaves and dried red chilies.
9. Add the chopped onion and sauté until lightly browned.
10. Add the cooked broad beans and sambar powder.
11. Taste and add additional salt if needed.
12. Fry for about 2–3 minutes so the beans are well coated with the seasoning.
13. Add 5 tablespoons of the prepared peanut masala powder.
14. Mix gently until the masala evenly coats the broad beans.
15. Cook briefly until the poriyal has a dry finish, then remove from the heat.

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Tips

Peanut Masala: Grind the roasted peanuts and spices to a coarse powder rather than a very fine paste. The slightly coarse texture works especially well in poriyal.

Do Not Overcook the Beans: Cook the broad beans until tender but not mushy so they retain their texture during the final stir-fry.

Coconut Variation: If you prefer, skip the peanut masala and finish the poriyal with freshly grated coconut instead.

Extra Peanut Masala: Any remaining peanut masala powder can be stored in an airtight container and used in other vegetable stir-fries.

Serving Suggestion

Serve Avarakkai Poriyal with steamed white rice, curd rice, sambar rice, or chapati.

Recipe Source: My Mom’s Kitchen, and a recipe my grandmother made often.