Connect with us

Indian Vegetarian Recipes

avarakkai poriyal recipe, how to make avarakkai poriyal | avarakkai recipe

https://www.vegrecipesofindia.com/avarakkai-poriyal-recipe/

avarakkai poriyal recipe with step by step pics. avarakkai poriyal is a dry dish made with flat beans, few spices and coconut. poriyal is a dry dish from the tamil nadu cuisine made with various vegetables. poriyal is similar to a thoran (vegetable stir fry from kerala cuisine) except that in a thoran the quantity of fresh coconut added is more as compared to that of poriyal. onions are also added in a thoran. there are many variations of making poriyal and even onions and garlic can be added. this avarakkai poriyal is a no onion no garlic recipe.

poriyal are simple recipes to make but taste great as a side dish. i make both avarakkai poriyal as well as avarakkai thoran when these tasty beans are in season. avarakkai poriyal can be served a side dish with chapatis as well as steamed rice accompanied with some sambar, rasam, kulambu or dal.

avarakkai is the tamil name for flat beans, they are also known as field beans or broad beans in english. in other indian languages, these are known as val papdi, valor, sem ki phalli. i have already posted a few recipes with flat beans earlier like papdi bhaji and valor papdi nu shaak.

some preparation is needed as you need to string the bean pods and this takes some time. but the cooking part of avarakkai poriyal is very easy. to save time you can string the beans first and keep them in the fridge in a closed container. next day then chop the beans and use them in the recipe.

most of the times when i make rasam or kuzhambu, i also make poriyal. some poriyal recipes i have shared earlier are:

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

avarakkai poriyal is a tasty dry vegetable side dish from the tamil nadu cuisine. avarakkai poriyal is made with flat beans (broad beans), some spices and freshly grated coconut. avarakkai poriyal can be served as a side dish with chapatis, curd-rice, dal-rice or sambar-rice.

avarakkai poriyal

Course:dinner,side dish

Cuisine:south indian,tamil nadu

Servings:4

Calories:98

INGREDIENTS FOR avarakkai poriyal

(1 CUP = 250 ML)

  • 200 grams avarakkai or 2.5 cups chopped avarakkai (flat beans)
  • 2 tablespoons coconut oil or gingelly oil or sunflower oil or peanut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (husked and split black gram)
  • 1 green chilli, chopped or 1 dry red chilli broken and seeds removed
  • 2 pinches asafoetida or hing
  • 7 to 8 small to medium sized curry leaves
  • salt as required
  • ½ cup water or add as required
  • 3 tablespoons grated fresh coconut or desiccated coconut flakes.

HOW TO MAKE avarakkai poriyal

preparation for avarakkai poriyal

  • firstly rinse 200 grams avarakkai very well. drain all the water. then string each flat bean and pull the pods apart. discard the strings.

  • you will have to open each pod to check if there is a worm or a mould in it. discard the bean if it has a mould or worm in it.

  • then chop the beans. you can collect some of all the opened beans together and then chop them on a chopping board. you will need 2.5 cups chopped avarakkai. keep aside.

tempering for making avarakkai poriyal

  • in a pan or kadai, heat 2 tablespoons coconut oil or gingelly oil or sunflower oil or peanut oil. keep flame to a low. add ½ teaspoon mustard seeds.

  • let mustard seeds begin to crackle.

  • when the mustard seeds begin to crackle and splutter, add ½ teaspoon urad dal.

  • stirring often fry urad dal on a low flame. fry till the urad dal turns golden.

  • then add 1 green chilli, chopped or 1 dry red chilli (broken and seeds removed), 2 pinches asafoetida (hing) and 7 to 8 small to medium sized curry leaves (whole or chopped). if the pan becomes too hot, then you can switch off the flame.

  • mix well. if using red chillies then they should change color.

  • now add the chopped avarakkai. add salt as per taste. mix very well.

making avarakkai poriyal

  • add ½ cup water or add as required. mix again well.

  • cover pan with a lid and on a low to medium-low flame cook the avarakkai.

  • in between do stir and check if the water has not dried up. if the water dries up, you can add some more water. then continue to cover and cook.

  • on a low to medium-low flame, cover and cook the avarakkai beans for a total of about 20 to 22 minutes till they are tender and softened.

  • once the flat beans are well cooked, then there should be no water in the avarakkai poriyal before you start with the next step. so cook without lid till all the water dries up. stir occasionally.

  • then add 3 tablespoons coconut. you can also add 2 to 3 tablespoons of desiccated coconut flakes instead of fresh coconut. frozen grated coconut can also be added.

  • mix very well and saute avarakkai poriyal for a minute on low flame.

  • serve avarakkai poriyal hot or warm as a side dish with chapatis or with sambar-rice, rasam-rice, kulambu-rice or dal-rice. while serving you can also garnish with some chopped coriander leaves.

tips for making avarakkai poriyal

  1. instead of 1 green chilly, you can add 1 to 2 dry red chilli. break the chillies and remove the seeds.
  2. desiccated coconut flakes can be added instead of fresh coconut.
  3. frozen grated coconut can also be added.
  4. please do not skip on curry leaves, asafoetida, mustard seeds and urad dal.
  5. avarakkai poriyal recipe can also be halved.
  6. if you prefer, you can even add 1 medium sized onion in the recipe. after the tempering, add the chopped onions. saute the onions till translucent and then add the chopped beans.
all our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation for avarakkai poriyal

1. firstly rinse 200 grams avarakkai very well. drain all the water. then string each flat bean and pull the pods apart. discard the strings. you will have to open each pod to check if there is a worm or a mould in it. discard the bean if it has a mould or worm in it.

2. then chop the beans. you can collect some of all the opened beans together and then chop them on a chopping board. you will need 2.5 cups chopped avarakkai. keep aside.

tempering for making avarakkai poriyal

3. in a pan or kadai, heat 2 tablespoons coconut oil or gingelly oil or sunflower oil or peanut oil. keep flame to a low. add ½ teaspoon mustard seeds.

4. let mustard seeds begin to crackle. when the mustard seeds begin to crackle and splutter, add ½ teaspoon urad dal.

5. stirring often fry urad dal on a low flame.

6. fry till the urad dal turns golden.

7. then add 1 green chilli, chopped or 1 dry red chilli (broken and seeds removed) and 2 pinches asafoetida (hing). if the pan becomes too hot, then you can switch off the flame.

8. quickly add 7 to 8 small to medium sized curry leaves (whole or chopped). mix well. if using, red chillies then they should change color.

9. now add the chopped avarakkai.

10. add salt as per taste.

11. mix very well.

making avarakkai poriyal

12. add ½ cup water or add as required. mix again well.

13. cover pan with a lid and on a low to medium-low flame cook the avarakkai.

14. in between do stir and check if the water has not dried up. if the water is less or evaporated, you can add some more water. stir and then continue to cover and cook.

15. cook till the avarakkai beans are tender and softened. once the flat beans are well cooked, then there should be no water in the avarakkai poriyal before you start with the next step. so cook without lid till all the water dries up. stir occasionally. it will take approx a total of 20 to 22 minutes for the beans to cook on a medium-low flame. cooking time will also vary with the quality of beans, type of pan used and intensity of the flame.

16. then add 3 tablespoons coconut. you can also add 2 to 3 tablespoons of desiccated coconut flakes instead of fresh coconut. frozen grated coconut can also be added.

17. mix very well and saute for a minute on low flame.

18. serve avarakkai poriyal hot or warm as a side dish with chapatis or with sambar-rice, rasam-rice, kulambu-rice or dal-rice. while serving you can also garnish with some chopped coriander leaves.

Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending