Avarakai (Broad beans) poriyal preparation time 2o to 25 mins
Broad beans (Avarakai) - 2 cup/200gms (chopped to small pieces)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn
Turmeric - ¼ tsp
Grated coconut - 2 tbspn
Sambar powder - ¾ tbspn (you can add according to your spice level)
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water it won’t taste good and if you drain excess water you will miss the nutrients)
Red chili - 1 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Rice flour - ½ tsp
Preparation method:-
1. Boil the water with turmeric, sambar powder and salt. When water boils add the broad beans (avarakai) and boil till it becomes tender (if not cooked and water is not sufficient add few water and boil it). If water is left drain and use in sambar/rasam/kootu.
2. In a tawa/kadai add oil, mustard once it splutters add the urad dhal, chili and roast it.
3. Add little chopped curry leaves, boiled beans, rice flour and leave till the water dries. Now add coconut, remaining curry leaves and coriander leaves.