Avarakkai Poriyal | Broad Bean Curry

Vegetable accompaniment

Avarakkai Poriyal is a curry made from broad beans, also referred to as ava beans or horse beans. Here we are presenting the original recipe as given in Bhaga Shastra

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Introduction

About this Recipe

Avarakkai Poriyal is a curry made from broad beans, also referred to as ava beans or horse beans. Broad bean is a legume inside a pod, is slightly sweet and has an earthy flavor. Broad beans are pretty hardy and adaptable – they grow in most soils and climates. They can be easily grown in a vegetable patch or kitchen garden.
They’re a great source of protein, fibers, minerals and carbohydrates, as well as vitamins A, B1 and B2. Consuming broad beans is said to improve motor function and immunity.
This recipe is an easy, healthy and tasty curry and is offered as a prasad/naivedyam to Paramashiva. Here we are presenting the original recipe as given in Bhaga Shastra along with the ingredient measurements also as given in the shastra.
Note:
Bhaga Shastra gives ingredient measurements in measurement systems used in ancient times. Hence please use the conversion guidelines below to convert it into modern measurement systems. When giving this recipe, we are not rounding any measurements in the modern units, so as to avoid any deviations from the Bhaga Shastra.

Bhaga Shastra Units Conversion
1 Padi – 1500 gms or 1.5 kgs approx.
1 Palam – 35 gms approx.
1 R.e (Rupee Equivalent) – 4.8 gms approx.

Preparation time: approx. 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Servings : 4-6 persons

Course: Side dish with a main course such as rice or Indian flat bread (roti)

Cuisine : South Indian, particularly Tamil Nadu, Andhra, Telangana, Karnataka

Ingredients

Broad Bean – 315 gms
Ghee or Oil – 35 gms
Red Chillies – 4.37 gms
Mustard Seed – 4.37 gms
Black Gram – 8.75 gms
Water – 187.5 ml
Chilly Powder – 4.37gms
Powdered Salt – 13.2 gms
Karima Powder – 17.5 gms
Cooked Pigeon Pea – 2 spoon
Grated Coconut – 52.5 gm

Note:

The board beans have to be washed thoroughly, both the edges trimmed and cut into 2-3 pieces each.

Ensure that there are no worms or pests inside the beans before cutting them. One of the ways to get rid of pests in such vegetables is to soak them in water mixed with turmeric and lime (chunam/sunna) for a few minutes, drain this water and then wash the vegetable with clean water again.

Cooking Method

Take a mud pot, place it on a lit stove and add the ghee.
Once the ghee is hot, add the red chillies and stir it with a spoon and allow it to get half cooked.
Once the red chillies are half cooked, add the mustard seeds and urad dal. Allow the mustard seeds to splutter.
As soon as the sound of splutter stops, add the broad beans into the pot and mix the contents thoroughly.
Add a little water and stir well. Cover with a lid and allow the broad beans to cook.
After a few minutes open the lid, and check whether the broad beans are cooked fully.
Next, add salt and mix well.
Now add chilli powder. Mix well.
Once the salt and chilli powder are mixed properly, add Karima powder.
Stir all the ingredients completely so it mixes properly with the broad beans.
Close the lid and let it cook for a minute.
Now open the lid and add the cooked toor dal and mix well.
Allow the mixture to cook for another 5 minutes, until the broad beans curry is completely done.
Switch off the stove and add the grated coconut and mix well.
The broad bean curry is now ready to be served.