Avarakkai is very good for health. I like Avarakkai so much and even Gj likes it. When we lived in Delaware, we would not get avarakkai often. We rarely get good ones. I used to cook avarakkai just once in a month. Only after moving to California, I have started cooking broad beans twice a week.
I like adding peanuts to my poriyal often. This poriyal has a masala flavor in it. While eating, when you bite the peanut in the poriyal, it would be crunchy. It goes well with rice, rasam, sambar and kootu. If you do not like peanuts, skip it.
Broad beans (avarakkai) – 1 cup
Peanuts (Dry fry it and grind to a paste) – 2 tablespoon
Chopped onion – 1 no.
Chopped tomato – 1 no.
Garlic cloves (poondu) – 4 nos.
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (milaga thool) – 1 teaspoon
Salt – as desired
Oil – 1 tablespoon
Mustard seeds (kadugu) – 1/2 teaspoon
Curry leaves (Karuvepillai) – 2 sprigs
Note. The ingredients shown will vary with the original quantity.
1. In a small pan, dry fry peanuts (without oil) until they are crispy. Switch off the flame and let it cool down. In a pan, heat oil and let the mustard seeds splutter. Then add curry leaves.
2. Now add chopped garlic and chopped onions. When onions turn transparent, add tomatoes. When tomatoes have fried well, add chopped broad beans. Stir well.
3. When broad beans are half-cooked, add salt, turmeric powder and chilli powder. Fry until the raw smell of turmeric powder and chilli powder go off.
4. Meantime, grind the peanuts and add the paste to it. Stir well.
Now, Avarakkai Verkadalai Poriyal is ready!
Cauliflower and Carrot Kootu, Cucumber Kootu, Dal Tadka, Spinach Moong Dal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar,