Introduction: Avarakkai Poriyal Recipe
Avarakkai Poriyal Recipe: Avarakkai poriyal is a dry dish featuring flat beans, a blend of spices, and coconut. This vegan recipe is free of onion and garlic, making it a versatile side dish that pairs well with chapati, rasam-rice, sambar-rice, kulambu-rice, or dal-rice.
About Poriyal: Avarakkai Poriyal Recipe
Poriyal is a dry dish hailing from Tamil Nadu cuisine, typically made with various vegetables. It resembles Kerala’s thoran, though poriyal contains less fresh coconut compared to thoran, and excludes onions. While variations may include onions and garlic, this particular avarakkai poriyal is onion and garlic-free. Cooking in coconut oil lends it an authentic flavor, though alternatives like gingelly oil, sunflower oil, or peanut oil can be used.
Ingredients: Avarakkai Poriyal Recipe
- 200 grams avarakkai (flat beans), or 2.5 cups chopped
- 2 tablespoons coconut oil, gingelly oil, sunflower oil, or peanut oil
- ½ teaspoon mustard seeds
- ½ tbsp urad dal (husked and split black gram)
- 1 green chili, chopped, or 1 dry red chili, broken and seeds removed
- 2 pinches asafoetida (hing)
- 7 to 8 small to medium-sized curry leaves
- Salt, to taste
- ½ cup water, or as required
- 3 tbsp grated fresh coconut or desiccated coconut flakes
Instructions: Avarakkai Poriyal Recipe
Preparation:
- Rinse the avarakkai thoroughly, drain the water, and string each flat bean. Remove the strings and discard.
- Check each pod for worms or molds, discarding any affected beans. Chop the beans finely, yielding approximately 2.5 cups of chopped avarakkai.
Tempering for Avarakkai Poriyal:
- Heat coconut oil (or preferred oil) in a pan over low flame. Add mustard seeds and let them crackle.
- Add urad dal and fry until golden brown.
- Stir in green chili, chopped, or dry red chili, asafoetida, and curry leaves. If the pan becomes too hot, switch off the flame.
- Mix well until the red chilies change color.
Making Avarakkai Poriyal:
- Add the chopped avarakkai to the pan and season with salt. Mix thoroughly.
- Pour in water and mix again. Cover the pan and cook over low to medium-low flame.
- Stir occasionally and check for water. Add more if necessary, then cover and continue cooking.
- Cook for about 20 to 22 minutes until the beans are tender and softened. Ensure all water evaporates before proceeding.
- Once cooked, add grated fresh coconut (or desiccated coconut flakes) and mix well. Sauté for another minute on low flame.
- Serve hot or warm as a side dish with chapatis, sambar-rice, rasam-rice, kulambu-rice, or dal-rice. Garnish with chopped coriander leaves if desired.
Notes:
- Instead of green chili, you can use dry red chili. Remove the seeds and break into pieces.
- Desiccated coconut flakes or frozen grated coconut can be used as alternatives to fresh coconut.
- Essential ingredients like curry leaves, asafoetida, mustard seeds, and urad dal should not be skipped.
- This recipe can be halved if needed.
- Optionally, you can add one medium-sized onion after tempering. Sauté until translucent before adding chopped beans.
FAQs
What is Avarakkai Poriyal?
Avarakkai Poriyal is a dry dish made from flat beans, spices, and coconut. It’s a vegan recipe that doesn’t include onion or garlic, making it a versatile side dish that pairs well with various rice dishes or chapatis.
How is Avarakkai Poriyal different from other South Indian dishes like Thoran?
Avarakkai Poriyal is similar to Kerala’s Thoran but contains less fresh coconut and excludes onions. Thoran typically has a higher amount of coconut and may include onions. Both dishes are dry vegetable preparations cooked with spices.
Can I use different types of oil for cooking Avarakkai Poriyal?
Yes, you can use coconut oil, gingelly oil, sunflower oil, or peanut oil for cooking Avarakkai Poriyal. Each oil will impart its own unique flavor to the dish.
How do I know when the Avarakkai is cooked properly?
Avarakkai should be cooked until tender and softened but still retain some crunchiness. You can check for doneness by tasting a piece or by piercing it with a fork. It should be easy to pierce but not mushy.
Can I make Avarakkai Poriyal in advance?
Yes, you can prepare Avarakkai Poriyal in advance and store it in the refrigerator for a few days. Reheat it before serving for best results.
Conclusion:
Avarakkai Poriyal Recipe is a flavorful and nutritious dish that adds a delightful touch to any meal. With its simple ingredients and easy cooking process, it’s a favorite among South Indian cuisine enthusiasts. Whether enjoyed with rice or chapatis, this onion and garlic-free recipe is sure to impress.
