Avarakkai Urulai Kizhangu Poriyal or Sem Aloo ki Sabjji or Broad Beans Potato Sabji/Curry is an easy and delicious side dish. Potato is one versatile tuber that amalgamates itself with many other veggies like cabbage, carrot, beans, broad beans, ladies finger to name a few.
Though I often make South Indian style Broad Beans Poriyal with or without coconut, today’s recipe is Broad Beans or Avarakkai made into a side dish with Potato that goes well both with Rice as well as Chapathis. Broad Beans in English or Avarakkai in Tamil or Sem in Hindi is very healthy vegetable, loaded with nutrition. They contain high amount of fiber and proteins. Broad beans also contain no cholesterol with low fat and calories, hence aids weight loss too.
This recipe is a quick and easy to make poriyal that can be prepared in less than 20-25 mins. When paired with Chapathis or Rice and Dal and curds, you can have a hearty meal.
Broad beans or avarakkai or sem – 15 nos.
Potato – 1 big or 2 medium sized
Red chilli powder – ¾ tsp or as needed
Coriander powder – ½ tsp or as needed
Turmeric powder – ½ tsp
Garam masala powder – ¼ tsp (optional)
Salt to taste
Oil – 3 tsps
Mustard seeds – ¼ tsp
Jeera or cumin seeds – ¼ tsp
Prep time – 10 mins
Cook time – 15 mins
Total time – 25 mins
- Wash and string the broad beans. Peel the potatoes. Chop the broad beans (1 cm in length) and potatoes.
- Heat oil in a pan; add mustard seeds to it and let them splutter. Add the jeera, let them sizzle.
- Add the chopped avarakkai and urulai kizhangu along with red chilli, coriander and turmeric powders and salt to taste. Toss well so that the vegetables are coated with the spice powders.
- Cover with a lid and cook until the potato and broad beans are soft.
- Lastly, add the garam masala powder (if using) and mix well.
Serve this simple and delicious Avarakkai Urulai Kizhangu Poriyal or Sem Aloo ki Sabji hot with Chapathis or Rice and Dal.
- Sometimes, worms might be found in broad beans. Check while stringing the beans and discard if you find any and then proceed with the chopping.
- I did not add any water while cooking the vegetables. If you feel the veggies are sticking the bottom of the pan, you add 2-3 tbsps of water.
- As I served Avarakkai Urulai Kizhangu Poriyal with chapathis, I added garam masala for extra flavour. You can totally skip the masala.