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Broad Beans (Avarai) Poriyal

Broad_Beans_Avarai_Poriyal_1 Broad Beans is known as Avarai in Tamil Nadu and is a commonly used vegetable in south India. Broad Beans is rich in fibre. Broad Beans is used to prepare Sambar, different Poriyals (dry, without gravy), Avial, Kootu. Here I have prepared  Broad Beans Poriyal.

Serves: Six

Cooking time: approximately 20 minutes.


  • Broad beans or Avarai – 250 gm
  • Split green gram – 1/3 cup
  • Oil – 1 tea spoon
  • Salt – as per taste
  • For grinding
    • Coconut grated – 1/2 cup
    • Cumin seeds – 1/2 tea spoon
    • Red chilli – 1 no
    • Curry leaves – few
  • For seasoning
    • Mustard – 1/2 tea spoon
    • Split black gram – 1/2 tea spoon
    • Red chilli – 1 no
    • Onion chopped – 1 no
    • Curry leaves – few
    • Asafetida – pinch



Step 1

  • Clean and chop broad beans finely and soak the green gram for 15 minutes (see the photograph below that shows how to prepare broad beans before chopping).

Broad_Beans_Avarai_Poriyal_3 Broad_Beans_Avarai_Poriyal_4

Step 2

  • Dry grind the items given for grinding in a mixer.
  • Heat a pan,add oil; do the seasoning; let it splutter well.
  • Add chopped onions, fry till it turns to golden colour; add salt, chopped beans and soaked green gram.
  • Splash handful of water; cover and cook till beans are soft and done.
  • Add dry ground powder, mix well and cook for 1 more minute.
  • Serve hot with Rice, Chappati, Paratha along with Sambar or Dal.



  • Preparing Broad Beans has to be done carefully before chopping to remove waste.

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