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| Avarakkai Poriyal |
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 be
. 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
with 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!
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| Avarakkai Poriyal |
Ingredients:
| 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:
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| 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.
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