Avarakkai Poriyal Recipe with step by step pictures. Avarakkai poriyal is a dry dish made of flat beans, few spices and coconut. It tastes great as a side dish with Chapati or Rasam-Rice or Sambar-Rice or Kulumbu-Rice or Dal-Rice. A vegan and no onion no garlic recipe.
Poriyal is a dry dish of Tamil Nadu cuisine made from various vegetables. Poriyal is similar to a thoran (vegetable stir fry from Kerala cuisine) except a thoran contains more fresh coconut than a poriyal. Onions are also added to a thoran.
There are many variations of making poriyal and even onions and garlic can be added. This avarakkai poriyal is an onion or garlic recipe. I cook this dish in coconut oil to give it an authentic touch. Although, you can also cook it in ginger oil, sunflower oil or peanut oil.
Poriyal is a simple recipe but tastes great as a side dish. I make both avarakkai poriyal and avarakkai thoran when these delicious beans are in season. Avarakkai poriyal can be served as a side dish with chapati as well as steamed rice with some sambar, rasam, kulumbu or dal. Most of the time when I make rasam or kuzhambu, I also make poriyal.
Avarakkai Tamil A name for flat beans, they are also known as field beans or broad beans in English. In other Indian languages, these are known as Bhal Papdi, Viratva, Sem Ki Phalli. I have already posted a few recipes with flat beans like papadi bhaji Surati petals.
Stringing the bean pods requires some preparation and takes some time. But the cooking part of avarakkai poriyal is very simple.
To save time you can string the beans first and refrigerate in a closed container. The next day, then chop the beans and use them in the recipe.
Apart from flat beans, the rest of the ingredients used in this poriyal are also easily available in any Indian home kitchen.
How to make avarakkai poriyal
1. First wash 200 grams of avarakkai very well. Drain all the water. Then pull each flat bean string and pod apart. Drop the string.
You should open each pod to check for worms or mold. If there is mold or worms in the beans, discard them.
2. Then cut the beans. You can collect some open beans together and then chop them on a chopping board. You will need 2.5 cups of chopped avarakkai. Keep aside.
Tempering for avarakkai poriyal
3. In a pan or wok, heat 2 tablespoons of coconut oil or ginger oil or sunflower oil or peanut oil. Keep the heat low. Add half a teaspoon of mustard.
4. Start cracking the mustard seeds. When the mustard seeds start to splutter, add half a teaspoon of urad dal.
5. Fry the urad dal on low flame stirring frequently.
6. Fry the urad dal until golden.
7. Then add 1 green chilli, chopped or 1 dry red chilli (broken and seeds removed) and 2 pinches of asafoetida (Hing).
If the pan gets too hot, you can turn off the heat.
8. Quickly add 7 to 8 small to medium sized curry leaves (whole or chopped). Mix well. If used, red chilies should change their color.
9. Now add chopped avarakkai.
10. Add salt as per taste.
11. Mix very well.
Avarakkai Poriyal is made
12. Add ½ cup water or add as required. Mix well again.
13. Cover the pan with a lid and cook the avarakkai on low to medium-low heat.
14. Stir it in and see if the water dries up. If the water is low or evaporated, you can add some more water. Stir and then cover and continue to cook.
15. Cook the avarakkai beans until tender and soft. Once the flat beans are cooked well, there should be no water in the avarakkai poriyal before starting the next step. So cook uncovered till all the water dries up. Stir occasionally.
The beans will take a total of 20 to 22 minutes to cook on medium-low heat. The cooking time will also vary with the quality of the beans, the type of pan used and the intensity of the heat.
16. Then add 3 tbsp of coconut. You can add 2 to 3 tablespoons of desiccated coconut flakes instead of fresh coconut. Frozen grated coconut can also be added.
17. Mix very well and fry on low flame for one minute.
18. Serve avarakkai poriyal hot or hot as a side dish with chapati or sambar-rice, rasam-rice, kulumbu-rice or dal-rice. Garnish with some chopped coriander leaves while serving.
Some more delicious poriyal recipes I have shared earlier:
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Avarakkai Poriyal Avarakkai recipe
Avarakkai Poriyal is a delicious dry vegetable side dish from Tamil Nadu cuisine. It is made with flat beans (broad beans), some spices and freshly grated coconut. It can be served as a side dish with chapati, curd-rice, dal-rice or sambar-rice.
Q. Time 15 minutes
cooking time 20 minutes
total time 35 minutes
Prevent your screen from going dark while making the recipe
preparation
First wash 200 grams of avarakkai very well. Drain all the water. Then pull each flat bean string and pod apart. Drop the string.
You should open each pod to check for worms or mold. If there is mold or worms in the beans, discard them.
Then chop the beans. You can collect some open beans together and then chop them on a chopping board. You will need 2.5 cups of chopped avarakkai. Keep aside.
Tempering for making avarakkai poriyal
Heat 2 tbsp of coconut oil or ginger oil or sunflower oil or groundnut oil in a pan or wok. Keep the heat low. Add half a teaspoon of mustard.
Start cracking the mustard seeds.
When the mustard seeds start to splutter, add half a teaspoon of urad dal.
Fry the urad dal on low flame stirring frequently. Fry until the urad dal turns golden.
Then add 1 green chilli, chopped or 1 dry red chilli (broken and seeds removed), 2 pinches of hing (asafoetida) and 7 to 8 small to medium sized curry leaves (whole or chopped). If the pan gets too hot, you can switch off the flame.
Mix well. Red chilies should change color if used.
Now add chopped avarakkai. Add salt to taste. Mix very well.
Avarakkai is making Poriyal
Add ½ cup water or as needed. Mix well again.
Cover the pan with a lid and cook the avarakkai on low to medium-low heat.
Check if the water has dried up by shaking it. If the water dries up you can add some more water. Then cover and continue cooking.
On low to medium-low heat, cover the avarakkai beans and cook for about 20 to 22 minutes until they are tender and soft.
Once the flat beans are thoroughly cooked, there should be no water left in the poriyal before starting the next step. So cook uncovered till all the water dries up. Stir occasionally.
Then add 3 tablespoons of coconut. You can add 2 to 3 tablespoons of desiccated coconut flakes instead of fresh coconut. Frozen grated coconut can also be added.
Mix very well and fry the avarakkai poriyal on low flame for a minute.
Serve avarakkai poriyal hot or hot as a side dish with chapati or sambar-rice, rasam-rice, kulumbu-rice or dal-rice. Garnish with some chopped coriander leaves while serving.
- Instead of 1 green chilli, you can add 1 to 2 dry red chillies. Break the pepper and remove the seeds.
- Desiccated coconut flakes can be added instead of fresh coconut.
- Frozen grated coconut can also be added.
- Please don’t skip curry leaves, hing, mustard and urad dal.
- The avarakkai poriyal recipe can also be halved.
- If you prefer, you can also add 1 medium sized onion to the recipe. After tempering, add chopped onion. Saute the onion until translucent and then add the chopped beans.
nutrients
Avarakkai Poriyal Avarakkai recipe
No. per job
calories 98 Calories from fat 72
% Daily Value*
thick 8 grams12%
7 grams of saturated fat44%
Sodium 43 mg2%
potassium 118 mg3%
carbohydrates 5 grams2%
2 grams of fiber8%
Sugar 2 grams2%
protein 1 gram2%
Vitamin A 410IU8%
Vitamin C 42.5 mg52%
calcium 29 mg3%
iron 0.8 mg4%
* Percent Daily Value is based on a 2000 calorie diet.
This Avarakkai Poriyal post from the blog archives, first published in February 2019, republished and updated in February 2023.
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