Avaraikai Porial/ Broad Beans Dry Curry

This is one simple curry that TH is fond of and I keep repeating it very often. The small twist that I give for avaraikai porial alone is what I learnt from my mom and it really adds great flavor to the dish. This curry pretty much goes well with any rice dish.


Avaraikai Porial
Serves 2
Broad Beans Dry Curry
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1. Broad beans - 250 g
  2. 2. Pepper - 1 tsp
  3. 3. Urad dal - 2 tsp
  4. 4. Oil - 1/2 tbsp
  5. 5. Mustard seeds - 1/4 tsp
  6. 6. Curry leaves - 1 sprig
  7. 7. Asafoetida - 1 pinch
  8. 8. Urad dal - 1 tsp
  9. 9. Dry red chili - 1 (optional)
  10. 10. Coconut grated - 2 tbsp (optional)
  11. 11. Salt as per taste
  1. Wash the broad beans, remove fiber from sides and chop them fine.
  2. Toss salt and steam the chopped beans for few minutes until cooked. (Young beans cook faster; cooking time depends on the variety also).
  3. Dry roast pepper and urad dal and crush them in a mortar and pestle.
  4. Heat oil in a pan, splutter mustard seeds, roast urad dal in it, add chili if using, add the curry leaves and then sprinkle crushed pepper & urad dal mix along with asafoetida. Fry for few seconds until roast and flavorsome.
  5. Add cooked broad beans and toss well. Turn off stove.
  6. Toss in grated coconut if preferred or serve as is.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: அன்புடைமை

Kural: 77

என்பி லதனை வெயில்போலக் காயுமே
அன்பி லதனை அறம்.


Like the worm suffers from scorching sun will the soul suffer without love.


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