INDIAN BROAD BEANS ( Avarakkai in Tamil / Chikkudu kaya in Telugu / Sem in Hindi / Avarekayi in Kannada / Avara in Malayalam ) INDIAN BROAD BEANS CURRY / INDIAN BROAD BEAN PORIYAL / INDIAN BROAD BEANS KURA / AVARAKKAI CURRY / DRY CURRY / AVARAKKAI PORIYAL / AVARAI DRY CURRY / BROAD BEANS MASALA / BROAD BEAN CURRY / BROAD BEANS STIR FRY / SIDE DISH FOR RICE / PORIYAL RECIPES / ANDHRA RECIPES / CHIKKUDU KAYA KOORA / அவரைக்காய் / HYACINTH BEANS / FAVA BEANS
|30||Indian Broad Beans|
|½ inch||Ginger (crushed)|
|2 cloves||Garlic (crushed)|
|1 small||Tomato (chopped) or about 1/4 cup chopped|
|1 small||Onion (chopped) or about 3/4 cup chopped|
|1/4 teaspoon||Turmeric powder|
|1/2 teaspoon||Red chili powder|
|1 teaspoon||Coriander /dhania powder|
|3 pinch||Black pepper powder|
|2 pinch||Cumin powder(optional)|
|1/4 teaspoon||Garam masala|
|3/4 teaspoon||Salt (or to taste)|
|¼ teaspoon||Cumin seeds|
|¼ teaspoon||Split black gram|
|5 nos||Curry leaves|
|3 stalks||Coriander leaves (for garnishing)|
Clean the beans and chop both ends and try to remove thin fiber that runs along both sides. Cut the beans into thin horizontal strips. Heat oil and season with mustard, cumin seeds, split black gram and curry leaves. Saute onions for few minutes then add ginger and garlic. Fry till the raw smell goes way. Now add chopped tomatoes along with the cut broad beans. Sprinkle water, cover and cook for 3 to 4 minutes on low flame. This way both tomato and beans will be cooked.
When done add turmeric powder, red chili powder, coriander powder, black pepper powder, cumin powder, garam masala and salt. Mix to coat the masala and saute until the oil separates. Shouldn’t take long, may be another 3-4 minutes at the most. Switch off and garnish with coriander leaves. Serve as a side for rice.
- Recipe yields 2-3 adult servings.
- Try using Andhra Karam podi.
- Use fresh broad beans for this recipe, frozen becomes very mushy.
- I’ve added only a 1/2 teaspoon of red chili powder to suit my taste, you can add more if you prefer more spicy.
- Try using small sambar onion / pearl onion (about 6) for this recipe, it elevates the taste quite a bit.
- Adjust salt & karam podi as preferred. (Some karam podi is very raw and spicy then use more dhania powder to balance. Some also include garlic, so adjust.
- Garam masala powder is optional, add only if you like it!
- You may separate the seeds or use it along.