This broad beans poriyal also known as Avarakkai poriyal is made with broad beans, green gram dhal, sambar powder and coconut gratings. You can also add some curry powder to give a different flavor.
Recent Recipes
Potato Peas Kurma
Potato Peas Kurma is a creamy coconut-based curry where tender potatoes and green peas simmer with aromatic spices and a ground nut-coconut paste, finished with a bright squeeze of lemon.
Brinjal Chutney
Discover the delicious flavors of brinjal chutney, a popular South Indian condiment made with roasted eggplant, onions, and spices. Perfect with rice or dosa!
Uthappam
Uthappam is a thick, fluffy South Indian pancake made from a fermented rice-and-dal batter, cooked on a hot tawa with oil until golden on both sides. Top with onions, tomatoes, chillies, or veggies and serve with coconut chutney and sambar.
Tomato
Tomato is a versatile, mildly acidic fruit commonly treated as a vegetable in cooking. Its bright color, juiciness and tang make it a staple in many cuisines worldwide.
Vegetable Sodhi
Sodhi also known as Sodhi Kuzhambu or Thengai Paal Kuzhambu (Coconut Milk Kuzhambu) is a common stew prepared in weddings and festivals in the Tirunelveli region vegetarian Homes.
Quick Curry Leaves Rice
Quick Curry Leaves Rice is a speedy, aromatic dish where roasted curry leaves and spices are ground into a coarse powder, then tossed with cooked rice and ghee-fried cashews. Perfect for using leftover rice.
Vella Sevai
Vella Sevai is a sweet idiyappam dish tossed with jaggery syrup boiled to one-string consistency and scented with cardamom. Mix the syrup in gradually, rest briefly, then serve.
Mixed Grain Sundal
Mixed Grain Sundal combines separately soaked and cooked grams with a fragrant mustard-chilli tempering, then is tossed with golden-fried coconut and finished with fresh coconut garnish.
Sweet Thukkada
Sweet Thukkada is a crisp, deep-fried maida snack coated in one-string sugar syrup with cardamom until it crystallizes. Cool and store the sugar-coated pieces in an airtight container.