Avarakai or broad beans is one of those vegetables that are cooked in the wrong methodology thus making it yet another green veggie to hate . The versatility of Avarakai is similar to a potato , it can be used to make stir fry , kuzhambu , sambar , Kootu , variety rice bath , the list just goes on. In fact if you are on a budget while purchasing groceries and you want some greens , then I suggest you opt for Broad beans over Green Beans. This is slightly cheaper in the current economic situation.
Like I mentioned in the beginning , this veggie gets cooked in the wrong way in most of the households. In order to save time , many people just pop this in a pressure cooker and cook it up to 4 whistles.
My advice to all those people who cook veggies in pressure cooker – DON’T. JUST DON’T EXIST AT ALL. WHAT KIND OF INHUMAN HABIT IS THIS? Y U PEOPLEZZZ COOK SUCH SENTIENT BEINGS IN PRESSURE COOKER?
Sorry I went all caps lock , but seriously why the hell do you cook veggies in pressure cooker? All the vegetables are easy to cook , popping them in boiling water for 5-10 minutes should do. Definitely cooking with pressure cooker is not an easy solution. I agree when it comes to dal or kootu preparations you can opt for pressure cooker , but I don’t like the idea of cooking vegetables in pressure cooker , ESPECIALLY GREENS. UGH!!
So here I’ll be presenting to you to make the perfect Avarakai Karamadhu / Poriyal , that is both tasty and healthy. This preparation resembls the kerala thoran recipe.
SERVING OPTIONS : Avarakai Paruppu Thengai Karamadhu / Poriyal can be served with Arachivitta Murungakai Sambar (DrumStick sambar) , Parangikai Kuzhambu (Yellow Ash gourd Kuzhambu) and Manathakkali Mendhi Kuzhambu (Dried Sun berries kuzhambu)
Wash the broad beans thoroughly , and de string them . Snap the one end of the beans and pull it out. The strings are too fibrous and are bitter in taste. Once you de-string all the beans , cut them into julienne and set it aside.
This dish requires freshly grated coconut. Do not use desiccated coconut.
Avarakai paruppu thengai karamadhu / poriyal
- Make all the above mentioned pre-requisites ready.
- Take a wok , keep it on low heat , add 2 tsps of rice bran oil.
- Once the oil gets heated , add in mustard seeds , white urad dal , channa dal and asafoetida. Saute this until aromatic. Add the freshly shredded ginger , chopped green chillies and curry leaves.
- Now add the chopped broad beans , and saute them slowly without breaking the beans.
- Add required amount of salt , sprinkle sugar and add a pinch of cooking soda(Optional) , add 1/2 cup of water and give this a nice mix.
- Allow this to cook on high heat (Stir in between) for 12 minutes. The picture you see below shows you the different stages of its cooking process and it will gradually shrink in size but it will not discolor.
- After 12 minutes or after all the water is absorbed the broad beans will be soft to touch ,you can break it easily with your fingers ,at this stage switch off the heat and sprinkle coconut and garnish it with chopped coriander leaves and mix. Serve this hot.
- While chopping the broad beans into julienne , do not remove its seeds , chop them with the seed. Don’t throw them away.
- If you are a beginner in cooking or have never tried this recipe , then I suggest you cook this in medium flame or low flame and not in high flame. Stir in between at 1 minute intervals , it will easily burn so be cautious , especially after the water gets evaporated . switch off the flame and then add the grated coconut.
- Adding cooking soda is optional , it is added to make the cooking process faster , but adding too much of cooking soda is not advice able.
- Sugar is added to retain the color and properties of the broad beans. And also sometimes certain varieties of broad beans will be bitter in taste , hence sugar helps it to neutralize.
- After 7 minutes of adding water to the broad beans , stir it evenly and make a small well in between the beans , this way the water will get absorbed soon and also increase the cooking process. This is a trick which my mother taught me.