28 Oct 2012

Hyacinth Beans Stir Fry / Avarakkai Poriyal


Hyacinth Beans / Avarakkai Poriyal


Ingredients :

Hyacinth Beans / Avarakkai Poriyal Ingredients

Hyacinth Beans / Avarakkai - 250gm  (remove the edges from both the sides and the fibres, Chopped)
Onion - 1 no (chopped)
Red Chili Powder - 1 tsp
Cumin Seeds Powder - 3/4 tsp
Turmeric Powder - 1/4 tsp
Coconut Paste - 1 tbsp
Oil - 1 tbsp
Water - 1/2 cup
Salt to taste.

To Temper :

Mustard Seeds - 1/4 tsp
Urad Dal / Black Gram (skinless) - 1/4 tsp
Curry Leaves - 2 stks.

Method :

  • Heat Oil in a Kadai, First to Temper, add Mustard Seeds and Urad Dal / Black Gram (skinless), after splutter add Onion and Curry Leaves, saute until Onion becomes slightly golden brown.
  • Add Hyacinth Beans / Avarakkai, saute for 1 min.
  • Add Red Chili Powder, Cumin Seeds Powder, Turmeric Powder, and required Salt, saute until raw smell leaves.
  • Add Coconut Paste and Water, close the lid and cook for 7 - 10mins in low flame until their should not be water and Ready to serve.

Hyacinth Beans / Avarakkai Poriyal

Serving Suggestion : Serve hot with Sambar .

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