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Avarrakai Poriyal Recipe

Name: Avarrakai Poriyal Recipe
Prep time: PT20.00M
Cook time: PT20.00M
Total time: PT42.00M
Yield: 1.00
Ingredients: 1 Sachet MAGGI Masala-vin-Magic; 0.5 Kilogram Avarakkai; 2 Tablespoons Oil; 1 Teaspoon Mustard Seeds; 1 Teaspoon Urad Dal; 1/4 Teaspoon Asafoetida Powder (Hing); 2 Units Green Chillies (Chopped); 1 Unit Onions; 8 Units Curry Leaves; 1 Pinch Salt (To Taste); 1/2 Cup Fresh Coconut (Grated)

(0)

42Min

Easy

Avarakkai (Broad Beans) Poriyal is a simple Tamil Nadu style stir fry dish, that goes well as a side dish for rice. Steamed Avarakkai is tossed in simple seasoning of mustard seeds, dals and curry leaves. Adding in the grated coconut brings out the traditional South Indian flavors.

Ingredients

1 Sachet

MAGGI Masala-vin-Magic

0.5 kg

Avarakkai

2 Tablespoons

Oil

1 Teaspoon

Mustard Seeds

1 Teaspoon

Urad Dal

0.25 Teaspoon

Asafoetida Powder (Hing)

Green Chillies (Chopped)

Onions

Curry Leaves

1 Pinch

Salt (To Taste)

0.5 Cup

Fresh Coconut (Grated)

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Nutrition Value

Energy

658.93 kcal

Protein

23.8 g

Carbohydrates

30.66 g

Fats

48.39 g

Information per serving

Step 1
20 Min

Prepare ingredients as mentioned in the list. String the avarakkai and wash well, then chop finely.
Step 2
7 Min

Heat oil in a karahi, add the mustard seeds, when they begin to splutter add the urad dal and fry till the dal turns golden brown. Then add the asafetida, green chillies, onions and curry leaves. Sauté till the onions turn soft and transparent.
Step 3
10 Min

Now add the chopped avarakkai and salt to taste. Sprinkle 2-3 tbsps of water, cover and cook on a low flame for 8-10 minutes. Once the avarakkai is cooked, stir fry on high flame till all the water dries up.
Step 4
3 Min

Add the MAGGI Masala-vin-Magic and grated coconut, mix well and sauté for 2-3 minutes on a low flame.
Step 5
2 Min

Serve hot with steamed rice and Sambhar.

Step 1 of 5

Prepare ingredients as mentioned in the list. String the avarakkai and wash well, then chop finely.

Step 2 of 5

Heat oil in a karahi, add the mustard seeds, when they begin to splutter add the urad dal and fry till the dal turns golden brown. Then add the asafetida, green chillies, onions and curry leaves. Sauté till the onions turn soft and transparent.

Step 3 of 5

Now add the chopped avarakkai and salt to taste. Sprinkle 2-3 tbsps of water, cover and cook on a low flame for 8-10 minutes. Once the avarakkai is cooked, stir fry on high flame till all the water dries up.

Step 4 of 5

Add the MAGGI Masala-vin-Magic and grated coconut, mix well and sauté for 2-3 minutes on a low flame.

Step 5 of 5

Serve hot with steamed rice and Sambhar.

Recipe PDF

With pictures

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