Monday, 27 February 2017


Broad beans are rich in calcium and fiber.They are very delicious when they cooked as porial. Well combined with curd rice. Its Tamil name is Avaraikkai.

How to make yummy avaraikkai porial?


Broad beans/avaraikkai 250 gms
Shallots peeled and chopped half cup
Green chilies two
Curry leaves one sprig
Split urad dal one spoon optional
Turmeric one spoon
Groundnut oil one tablespoon
Mustard seeds one spoon
Shredded coconut one cup
Coriander leaves chopped half cup
Salt to taste


Wash the broad beans and cut both ends.
Remove the thick nerves both sides of the beans.
Chop them into small pieces.
Peel off the shallots and chop them.
Split the green chilies.
Heat the frying pan with oil.
Add mustard seeds to splutter.
Followed by shallots, green chilies, curry leaves.
Add turmeric.
Saute for few minutes till the shallots turn transparent.
Transfer the beans and sprinkle required salt.
Add adequate water to the beans.
Close the lid and cook until the entire water absorbed in a mrdium glame.
Check the salt. Add if needed.
Stir well
Add shredded coconut and chopped coriander leaves.
Switch off the flame.
Avaraikkai porial is ready to have with meal.

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