Ingredients

• Avarakkai (Broad Beans) – 1 cup chopped and boiled
• Cooked Toor Dal – 1 tbsp
• Salt to Taste

For Masala

• Whole Red Chilli – 1
• Cumin Seeds – 1/2 tsp
• Urad Dal (Split) – 1 tsp
• Channa Dal – 1 tsp
• Pepper Corn – 12-15 nos
• Coriander (Dhaniya) Seeds – 1/2 tsp

For Seasoning

• Mustard Seeds – 1 tsp
• Cumin Seeds – 1/2 tsp
• Urad Dal (Split) – 1/2 tsp
• Hing – 1/2 tsp
• Curry Leaves – 5
• Oil – 1 tsp

Preparation

To make the *Masala- Dry roast the ingredients and coaresely grind.

• 1 whole red chilli
• 1/2 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 12-15 pepper corns
• 1/2 tsp coriander (dhaniya) seeds

*Boiled avarakkai – Boil the chopped avarakkai in water for five minutes with the required salt and drain the water. It should look like the picture below.

• 1 cup chopped avarakkai
• salt as per taste

Procedure

Heat oil in a wide bottom kadhai and add the ingredients for seasoning. Once the ingredients crackle move to the next step.

• 1 tsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• 1/2 tsp hing
• 5 curry leaves

Now add the *boiled avarakkai, the coarsely ground *masala and cooked toor dal. Stir for 2 minutes. Check for the salt.

• *boiled avarakkai
• 1 tbsp toor dal
• *masala

Now add the grated coconut. Turn off the flame.

• 2 tbsp toovar dal
• 2 tbsp grated coconut

The avarakkai podi poriyal is ready to be served! Eat this delicious side dish with hot dosa or roti 🙂