Tuesday, May 3, 2011

Avaraikkai / Indian / Hyacinth Beans Poriyal

This recipe is very different from usual preparation of Avaraikkai. Adding Cornflour and frying it on a very low flame makes it crunchy. None can immediately guess it is Avaraikkai unless told.  


Avaraikkai 200g
Sambar Powder 1tbsp leveled
Curry Leaves 5
Pearl Onions 4
Corn Flour 1tsp
Mustard Seeds ¾ tsp
Urad Dhal ½ tsp


Cut Avaraikkai lengthwise into thin pieces. Chop Pearl Onions.


Heat Oil in a Pan. When hot, add Mustard Seeds. When Popped reduce flame, add Urad Dhal, Curry Leaves, Pearl Onions. Fry till Onions become translucent.

Add Chopped Field Beans, Sambar Powder, Corn Flour and Salt. Mix well. Fry on a low flame till done.

Serves: 2-3
Serve with Rice and any Sambar or Kuzhambu.