Avarakkai Poriyal With Coconut – Broad Bean Stir

Easy South Indian style recipe for Avarakkai Poriyal made with coconut. Broad bean stir fry for lunch. Popular in Tamilnadu and Kerala. With step by step pictures.

Avarakkai – அவரைக்காய் , Broad beans is called as “Naatu kai” or country vegetable. It has a very high fiber content and a very earthy taste. This is an everyday simple vegetable stir-fry dish served usually for lunch.

Here is the video of Avarakkai Poriyal with Coconut – Broad Bean Stir-fry

The first thing in making the stir-fry is to soak the avarakkai in lots of water for 10 minutes to get rid of the fine dirt. Wash the bean and set aside.

Now we need to de-string the beans. This is an important step as the strings are very fibrous and not pleasant to eat. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and strings. Note that the tender young bean might not have strings. So just snap off the ends alone.

Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in 1/3 cup of water, 1 teaspoon red chilli powder and 1/2 teaspoon turmeric powder. Pressure cook in medium flame for 2-3 whistles. If the Avarakkai is tender, then 2 whistles are enough. Switch off the flame. Set aside and wait for the pressure inside the cooker to release naturally. If you want the poriyal to be al-dente, then release the pressure manually.

Now lets do the tempering. Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute.

Switch off the flame and remove from heat. Serve hot with rice and dal for lunch.

For Boiling Vegetable

• 500 grams Avarakkai – Broad Bean
• 1/3 cup Water
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder

For Tempering

• 2 teaspoon Peanut Oil
• 2 Red Chillies, dried
• 1/2 teaspoon Black Mustard Seeds
• 1/2 teaspoon Split Urad Dal
• 2 sprigs Curry Leaves
• 1 Onion, finely chopped
• 1 teaspoon Salt
• 1/3 cup Freshly Shredded Coconut

1. Wash the bean and set aside. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and any fibers.
2. Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in 1/3 cup of water, 1 teaspoon red chilli powder and 1/2 teaspoon turmeric powder. Pressure cook in medium flame for 2-3 whistles. Set aside and wait for the pressure inside the cooker to release naturally.
3. Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute. Switch off the flame and remove from heat.
4. Serve hot with rice and dal for lunch.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Side Dish, Stir-fry
• Cuisine: South Indian, Tamilnadu

For Boiling Vegetable

• 500 grams Avarakkai – Broad Bean
• 1/3 cup Water
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder

For Tempering

• 2 teaspoon Peanut Oil
• 2 Red Chillies, dried
• 1/2 teaspoon Black Mustard Seeds
• 1/2 teaspoon Split Urad Dal
• 2 sprigs Curry Leaves
• 1 Onion, finely chopped
• 1 teaspoon Salt
• 1/3 cup Freshly Shredded Coconut

1. Wash the bean and set aside. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and any fibers.
2. Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in 1/3 cup of water, 1 teaspoon red chilli powder and 1/2 teaspoon turmeric powder. Pressure cook in medium flame for 2-3 whistles. Set aside and wait for the pressure inside the cooker to release naturally.
3. Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute. Switch off the flame and remove from heat.
4. Serve hot with rice and dal for lunch.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Side Dish, Stir-fry
• Cuisine: South Indian, Tamilnadu

Find it online : https://www.kannammacooks.com/avarakkai-poriyal/

Agathi Keerai poriyal அகத்தி கீரை with coconut. Easy and healthy to do side dish for lunch. South Indian Tamilnadu style recipe. With step by step pictures.

Agathi Keerai is a highly regarded green in Tamil cuisine as it has lots of health benefits. There are two theories as to why its called as Agathi. It is believed to be named after the Sage Agathiyar / Agasthya. Sage Agasthya is often considered as the father of traditional Indian Medicine. Agathiyar(அகத்தியர்) in Tamil means one who is focused inward. Agam in tamil means inner place. The other theory is that the name can be split in Tamil as Agam + thee = agathi. Agam means inner place. “Thee” means fire. So agathi is considered to be a substance that keeps the heat of the body in balance. These leaves are used extensively for its healing properties. It is called as Agathi keerai அகத்தி கீரை in Tamil, Avisi Koora in Telugu, Agase Soppu in Kannada and gaach-munga in Hindi. The leaves are slightly bitter but tastes really well with the added coconut.

There are many agathi keerai recipes. Here is how to do a simple Tamilnadu style agathi keerai poriyal – stir fry recipe. First, remove the leaves from the stem of the keerai. Just pull the leaves from the stem downward like below and it will easily come off. Discard the stem.

Soak the leaves in plenty of water for 10 minutes to get rid of the fine dust and sand. Wash it several times in running water. Drain the water and set aside.

Heat oil in a pan until hot. Add in the mustard seeds and the urad dal. Wait for the mustard seeds to splutter and the urad dal to brown. Add in the finely chopped onions, salt and the chopped green chillies. Fry till the onions are soft.

Add in the agathi leaves and cook for 10 minutes in medium flame until the leaves are soft and cooked. Add a little water (about 1/4 cup ) while cooking if necessary.

Add in the fresh shredded coconut and fry for a minute. Switch off the flame.

Serve Agathi keerai for lunch with rice, sambar and rasam .

• 250 grams Agathi Keerai
• 2 teaspoon peanut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon split urad dal
• 1 onion, finely chopped
• 3 green chillies, chopped
• 1 teaspoon salt
• 1/2 cup fresh shredded coconut

1. First, remove the leaves from the stem of the keerai. Discard the stem. Soak the leaves in plenty of water for 10 minutes to get rid of fine dust and sand. Wash it several times in running water. Drain the water and set aside.
2. Heat oil in a pan until hot. Add in the mustard seeds and the urad dal. Wait for the mustard seeds to splutter and the urad dal to brown. Add in the finely chopped onions, salt and the chopped green chillies. Fry till the onions are soft.
3. Add in the agathi leaves and cook for 10 minutes in medium flame until the leaves are soft and cooked. Add a little water (about 1/4 cup ) while cooking if necessary.
4. Add in the fresh shredded coconut and fry for a minute. Switch off the flame.
5. Serve Agathi keerai for lunch with rice and a side dish of sambar and rasam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Side dish for Lunch
• Cuisine: South Indian, Tamilnadu