Indian Broad Beans Fry – Chikkudu Kaya Kura – Avarakkai Varuval – How to make Indian Broad Beans Fry – Broad Beans Poriyal – Indian Broad Beans Poriyal Recipe – Avarakkai Poriyal Recipe – Andhra Style Avarakkai Poriyal – Avarakkai Poriyal Andhra Style – Broad Beans Fry Recipe – How to make Avarkkai Poriyal – How to make Avarakkai Varuval

Indian Broad Beans also known as Avarakkai in Tamil / Chikkudu Kaya in Telugu, is very rich in iron, folate and dietary fiber. In our home we enjoy this bean in the form of poriyal, varuval or sambar. Happened to taste this spicy Andhra style poriyal/ kura at my friend Padma’s and fell in love. We use to meet often as we lived closer and I usually take my Tamilian style dish to share and she makes her Andhra specialties and we enjoy a nice day chatting and eating! This is typical South Indian style stir fry dish but with lots of heat from red chili powder, she uses here special karam podi which she gets from India. I have adapted the recipe and adjusted a few suit our taste.

In this post you will learn how to make this spicy Andhra style Avarakkai Varuval / Indian Broad Beans Fry.

This curry is so versatile and can be made as a thick masala to suit as a side for chapati, dry version can be paired with rice.

Avarakkai Poriyal Recipe – Broad Beans Stir fry – அவரைக்காய் பொரியல்

Indian Broad Beans Curry

Print Recipe

Indian Broad Beans Fry - Chikkudu Kaya Kura - Avarakkai Varuval

Spicy Andhra style Indian Broad Beans Stir Fry.

Prep Time15

Cook Time15

Total Time30

Course: accompaniment, Side Dish

Cuisine: andhra, Indian

Keyword: avarakkai, chikkudu kaya, indian broad beans

Servings:

Author: Mullai Madavan

Ingredients

3 cups Indian Broad Beans / Avarakkai chopped
1/2 cup Onion chopped
2 inch Ginger crushed
6 cloves Garlic crushed
1/4 cup Tomato about 1/4 cup chopped
1/4 teaspoon Turmeric powder
1 teaspoon Red chili powder
1 tablespoon Coriander /dhania powder
1/4 teaspoon Black pepper powder
1/4 teaspoon Cumin powder optional
1/4 teaspoon Garam masala optional
1.5 teaspoon Salt or to taste
1/2 teaspoon Mustard
1/2 teaspoon Cumin seeds
1/2 teaspoon Split black gram
5 leaves Curry leaves
1/4 cup Coriander leaves for garnishing
3 tablespoons Oil
1/4 cup Water

Instructions

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.
Now add chopped tomatoes along with the cut broad beans. Sprinkle water, cover and cook for 2 to 3 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 and salt. .
Mix to coat the masala and saute until the oil separates.
Add water at this stage. Reduce flame to low, cover and cook for 5 to 6 minutes.
When done, saute for few minutes adding garam masala. Fry until it turns into a dry curry.
Switch off and garnish with coriander leaves and curry leaves.
Serve as a side with sambar or rasam rice!