Avarakkai poriyal (Broad beans poriyal) is a delicious side dish that goes well with rice & sambar, rasam, morkuzhambu, or any other kuzhambu. Kids also like this vegetable mainly for the nutty beans inside the tender pods. Indian broad beans (avarakkai) are good sources of calcium, copper, phosphorus, magnesium, zinc, and iron, and they also contain some dietary fiber and vitamin C.
- Broad beans are particularly beneficial to improve women’s health
- Improves immunity
- Reduces LDL (bad cholesterol)
- Lowers blood sugar.
- Prevents constipation
Avarakkai poriyal recipe :
Cooking time : 20 min.
- Broad beans (avaraikai) – 250 g
- Coconut oil – 2 tsp
- Chilli powder – 1 tsp
- Coconut gratings – 2 tsp
- Salt – 1 tsp
- Separate the beans from the vegetable pods and keep aside.
- Chop broad beans into thin strips.
- Heat a steamer after adding 2 cups of water into the lower vessel and bring it to a boil.
- Keep vegetable strips on top of its beans in the upper vessel and close with its lid.
- Steam vegetables until they become soft (it took 7 minutes for me).
- Heat a pan with oil in low flame.
- Add chilli powder into oil and swiftly mix it with oil before it gets burnt.
- Add cooked vegetables and saute till the vegetables are evenly coated with chilli powder.
- Add salt & mix well.
- Garnish with coconut gratings & serve with hot rice.
I have skipped the tempering as chilli powder may easily get burnt after tempering. So it is better to do the tempering separately and add it to the poriyal at the end.