Avarakkai – அவரைக்காய் / Indian Broad Beans is mostly a country / village style vegetable. We at home call it naatu avarakkai and use it to make poriyal, curry & sambar. We go a step further us it along with non veg preparations. You may find links under notes for other related recipes. (Some variety of broad beans called Seemai Avarakkai/ Scarlet beans, sold here is USA looks totally looks different…long and thick and might take little longer to cook) Today I going share a simple stir fry using this beans in which we inlcude onions and fresh grated coconut. They pair well with any rice item like samabr, rasam, kara kuzhambu sadam and typically served for lunch.
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| Ingredients | |
| Avarakkai / Indian Broad Beans | 4 cups (chopped) |
| Onion | 1/2 cup (chopped) |
| Fresh grated coconut | 1/4 cup |
| Water | 1/3 cup (for steam cooking the beans) |
| Turmeric powder | 1/4 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Oil | 1 tablespoon |
| Mustard seeds | 3/4 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Split Urad dal | 1/2 teaspoon |
| Dry Red Chili | 1 (tear) |
| Green Chili | 1 (slit open) |
| Asafoetida powder / Perungayam / Hing | 1/4 teaspoon |
| Curry leaves | a sprig |
Indian broad beans needs a little prep work before we actually start the cooking process. Wash and rinse the avarakkai for a few times in water to remove all the dirt. Now we have to de-string the beans on either sides. The strings needs to be removed as its very fibrous and tends to bother when you eat. Chop or snap off the tips on either ends and cut them into thin pieces as shown and keep them aside.
Heat oil in a kadai and temper with mustard seeds, cumin seeds, split urad dal, dry red chilies and curry leaves. Sprinkle little asafoetida powder. ( dry red chili or green chili can be used for tempering- i have used one of each)
Now add chopped onion and saute for few minutes or till they turn translucent.
Now add in the chopped beans with little turmeric powder and salt. Saute of few seconds.
Sprinkle about 1/3 cup of water, cover and cook the beans over medium low flame for 10 minutes.
Tender young beans should cook soft by this time. mature beans takes a little longer. Try a piece – cooked beans should be soft when pressed. Switch off when done.
Sprinkle fresh grated coconut and give a quick stir fry and transfer to a serving bowl. Serve as a side for Sambar sadam or rasam sadam.
Notes
- Serves 3-4 adults
- Tempering is ok with either dry red chilies or green chilies or both.
- De-string the beans to make it palatable and for easy digestion.
- Add coconut grating after you switch off.
- Some avarakkai may have mature seeds in it which is also edible and can be cooked along.
- Here are few other Broad Beans recipes that you can try.
- Avarakkai Eral Poriyal – Broad Beans Stir Fry with Prawns
- Indian Broad Beans Curry
- CHIKKUDUKAYA KURA – Indian Broad Beans Fry (Andhra Style)
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