Avarakkai Poriyal / Broad Beans Stir Fry

Avarakkai Poriyal
I am not a great fan of Avarakkai Poriyal, though it is rich in fiber. And there is a niceWinking smile story behind it too, which I like to share it here. To be true and frank, before marriage, I don’t know how avarakkai will beSmile with tongue out . My mom won’t use to make it, since my dad doesn’t too like it.   After my marriage, SH asked me to prepare avarakkai poriyal one day for his lunch. We use to call avarakkai as “Vonno”, in my mother tongue, sourashtra. I told him that I have not tasted that veggie even once and don’t know how the taste will be. He got shocked of hearing it. But I promised him to prepare it for the next day lunch.

Then, I called my mom and told her that SH has asked me to prepare Avarakkai poriyal. You please tell me how to prepare it. She laughed at me and told me that it is very easy and simple to prepare that dish and told me how to cook it. The other day, I prepared it and my SH  was happy Smilewith it. Because of him only, am now buying avarakkai regularly.  And now, my kiddo Amii is also not interested in avarakkai. One more SriLekha is forming!Open-mouthed smile

Avarakkai Poriyal


Avarakkai / Broad Beans 1/4 kg
Onion 1 (finely chopped)
Dry Red Chilly 3
Mustard Seeds 1/2 tsp
Broken Black Gram / Udaicha Ulutham Paruppu 1/2 tsp
Curry Leaf 1 or 2 sprig
Cooking Oil 1 tbsp
Salt to taste
Cooking Instructions:
Avarakkai Poriyal

Cut avarakkai into small pieces and pressure cook it by adding a cup of  water and required amount of salt, for 3 whistles. Once the pressure is released, drain the excess water.

Heat oil in a pan and temper it with mustard seeds. Once it starts to crackle, add black gram and when it starts to change in color, add curry leaves and red chilly and add onion following it.  When the onion becomes transparent and soft, add drained avarakkai and stir fry it till the water is completely absorbed. Transfer it to the serving bowl and serve it with hot rice.

Paruppu Rasam

Paruppu Rasam is a must to be done in our daily lunch. We use to have it daily with steamed white rice. We would have heard people telling that rasam is good for digestion and some use to drink the rasam in a glass also during indigestion. During my childhood, my mom  suggest to take rasam rice when we are sick, since it improves our taste buds. Now-a-days my son Amiit, has started loving rasam rice, and has become a great fan of rasam. Happy that he has transformed from curd rice.

Paruppu Rasam

Rasam Powder / RasaPodi

 Since am a sourashtrian from south of Tamilnadu, our recipes and cooking methods will be little different from other people of South Tamilnadu.  Such one recipe is "Rasam Powder". We use to make rasam with this powder only.Though making of this powder needs little experience and patience, it is easy to prepare. Once you stuck up with the taste of the rasam made with this powder, you never mind the time taking process behind it. An one day tiresome job, will help you to prepare tasty  rasam daily for years. Let me come to the recipe straight, without building my story.

Rasam Powder


Black Peppercorns - 2 cups ( I used my measuring cup)
Dry Red                 - 250 gms
Cumin Seeds         - 25  gms
Asafoetida            - 50 gms


              First of all, divide the peppercorns into four equal amount of batches and red chillies into three equal portions. Heat a wide fry pan and fry the first batch of peppercorns in medium flame until the pepper becomes crispy and a good smell comes out of it. You should keep stirring the pepper without leaving your hands, otherwise the pepper at the bottom will get burnt and it spoils the taste of the rasam too. (Be Patient!) Ensure that the pepper has no moisture after it is fried. Keep it aside in a large plate or bowl and let it cool down. Repeat the same process for the other three batches of pepper too.

             Now fry the cumin seeds in a simmer flame, for few minutes, without leaving your hands. Keep an eye always while frying cumin because it gets burnt soon. Once the cumin seeds starts to pop, switch off the flame immediately. Mix this cumin seeds along with the fried pepper and let it to cool.

            Next comes the spicy red chillies. The most important thing here we have to note is, not to remove the stem part, before frying the chillies. Else,it leads to a tragedy part in the kitchen, which makes us to cough and sneeze, when u prepare for large portions of rasam powder.  Start frying the red chilly in batches. Keep stirring the chillies while frying. Stop stirring when u see black spots here and there uniformly in all chillies. Mix this als along with fried peppercorns and cool down.

             Mix all the peppercorns, chilly and cumin seeds well with the help of your hands or a ladle. Now let it dry for a whole day under sunshade during a super super hot day (Remove the plate before the sun sets or else, the chillies will become moist again.). This process will increase the life shelf of the rasapodi and also makes the pepper, chilly and cumin crispier. Once it is well dried,
it is time to powder it. Now remove the stem part of the chillies and discard it.

             Just before grinding this mixture, fry asafoetida in a pan just for few seconds and let it cool down for few minutes and mix it with the other ingredients. Before you start grinding, mix all the ingredients once again well. Take a mixer jar and add a small batch of this mixture and grind it coarsely and keep it aside in a wide bowl. Grinding Coarsely is more important , because the real taste of rasam is behind this secret only. Repeat the  process with all the other batches of mixture.

             Mix well all the coarsely powdered mixture well thrice. Ensure that pepper, chilly, cumin and asafoetida has mixed uniformly. If possible, if you have large size pet jars, put this powder into it and toss it well, so the all the powders will mix uniformly. That's it our Rasam Powder is ready to use! Store it in air tight containers and it remains good for years!!!