Monday, March 28, 2011

Avarai kai porial/ Broad beans curry

   As a kid, I always hated avarai kai and beetroot. But when I found fresh avarai kai in the Indian store, I was really tempted to make avarai kai porial due to nostalgia. When I cooked this vegetable with toor dhal, it brings out good flavor and fine taste to avarai. 

Serves up to 2-3 people
Preparation time: 30 minutes


300 grams of Avarai kai/ Broad beans 
1 small onion
1 tbsp of grated ginger
1 tsp of red chilly powder
1 tbsp of coriander powder
2 tbsp of cooked toor dhal
5 curry leaves
1/2 tbsp of oil
salt as required


1/4 tsp of mustard
1/4 tsp of cumin seeds
1/2 tsp of Bengal gram dhal


1.Pressure cook toor dhal separately with water. As the dhal is cooking, heat oil in the pan and add the seasoning. 
2.As the mustard sputters, add chopped onions. Saute for 2 minutes and chop avarai like beans. Add avarai to the pan and saute well for 5 minutes.
3.Then add the spices(turmeric, red chilly powder, coriander powder and salt). Add 1/2 cup of water and close the lid. Allow it to cook well. 
4.Add the ginger, cooked dhal and curry leaves and saute for 5 more minutes. Avarai porial is ready, serve with rice.

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