Monday, October 17, 2011

Avarai thengai poriyal/ avaraikai poriyal/ Broad beans coconut curry

     This recipe is enriched with the flavors of garlic and coconut. My mother-in-law made this curry when I was visiting a few months ago.  The best part about this recipe is that it can be made with relatively basic ingredients and yet turns our to be very delicious.
Serves up to 2-3 people
Preparation time: 30 minutes


300 grams of Avarai kai/ Broad beans 

3-4 cloves of garlic
3-4 broken dried red chillies(~spice level)
pinch of turmeric 
2 tbsp of coconut
1/2 tbsp of oil
salt as required


1/4 tsp of mustard
1/4 tsp of cumin seeds
1/2 tsp of Urad dhal


1.Heat oil in the pan and add the seasoning. 
2.As the mustard sputters, add the slit garlic. Saute for a minute and  then add the red chillies. 
3.Chop avarai like beans. Add avarai to the pan and saute well for 5 minutes.
4.Then add the spices(turmeric and salt). Add 1/2 cup of water and close the lid. Allow it to cook well. 
5.Add the coconut and saute for 2 more minutes. Avaraikai porial is ready, serve with rice.

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