In India broad beans / avara kottai is seasonal, they have the shortest season of all beans. They last hardly 3 months in a year probably from December to Feb. This beans called by other names like Val Beans / Naatu avarakottai/ Mochai kottai / Chikkudukaya (In Telugu). They are cooked in many ways either stir fried or cooked with other vegetables in pulikulambu. Amma preserved the fresh beans in freezer for couple of months (You can do the same) after knowing that we come for vacation and when we went there in April for vacation she made this pachai avara kottai poriyal stir fry, so thought of sharing this recipe with you all. But unfortunately I don’t have the broad beans with shell picture, will upload when I capture it in the forthcoming season 🙂
Ingredients for pachai avara kottai poriyal
Fresh Broad Beans – 2 Cups (refer notes)
Onion – 1 Number
Curry Leaves – Few
Turmeric Powder – 1/4tsp
Hing/Asafoetida – 1/4tsp
Green or Red Chili – 1-2 Numbers (Replace with Red chili/Sambar powder)
Shredded Coconut – 1/4 Cup
Other Ingredients to temper
Mustard Seeds – 1/2tsp
Chana Dhal – 1 Tbsp
Urad dhal – 1 Tbsp
Oil – 1 Tbsp
- Pressure cook the fresh broad beans with necessary water for 1-2 hisses (Depends on the size and texture but don’t make it mushy).
- Start tempering mustard/chana and urad dhal in hot oil over a wide open pan.
- When dhals turn golden brown add chopped onion, curry leaves, turmeric and hing.
- Now add cooked beans with salt and shredded coconut.
- When the moisture goes off, remove from heat.
- This stir fry goes well with any dhal, rasam and rice combo 🙂
- You can try this recipe with dried avara kottai / mochai / val beans.
- In that case soak it overnight or 8 hours, pressure cook for 3-4 whistles and follow the same above method.