Indian Vegetarian Recipes
avarakkai poriyal recipe, how to make avarakkai poriyal | avarakkai recipe
https://www.vegrecipesofindia.com/avarakkai-poriyal-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.


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
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firstly rinse 200 grams avarakkai very well. drain all the water. then string each flat bean and pull the pods apart. discard the strings.
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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.
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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
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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.
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let mustard seeds begin to crackle.
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when the mustard seeds begin to crackle and splutter, add ½ teaspoon urad dal.
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stirring often fry urad dal on a low flame. fry till the urad dal turns golden.
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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.
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mix well. if using red chillies then they should change color.
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now add the chopped avarakkai. add salt as per taste. mix very well.
making avarakkai poriyal
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add ½ cup water or add as required. mix again well.
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cover pan with a lid and on a low to medium-low flame cook the avarakkai.
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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.
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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.
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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.
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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.
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mix very well and saute avarakkai poriyal for a minute on low flame.
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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
- instead of 1 green chilly, you can add 1 to 2 dry red chilli. break the chillies and remove the seeds.
- desiccated coconut flakes can be added instead of fresh coconut.
- frozen grated coconut can also be added.
- please do not skip on curry leaves, asafoetida, mustard seeds and urad dal.
- avarakkai poriyal recipe can also be halved.
- 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.
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.
Indian Vegetarian Recipes
Paneer Tikka Masala




Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.


About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.


Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.


5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar


9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).


13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.


Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.


Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.


Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.


Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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