Avarakka Fry Recipe – Authentic Indian Broad Bean Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Avarakka Fry Recipe – Authentic Indian Broad Bean Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Avarakka Fry. It’s a simple, flavorful dish that my grandmother used to make, and it always reminds me of home. If you’ve never tried Avarakka (broad beans), you’re in for a treat! It’s a wonderfully versatile vegetable, and this fry is a fantastic way to enjoy its slightly sweet, earthy flavor.

Why You’ll Love This Recipe

This Avarakka Fry is more than just a side dish; it’s a little piece of Indian comfort food. It’s quick to make – perfect for a weeknight meal – and packed with flavor. Plus, it’s a great way to get your veggies in! You’ll love how the simple ingredients come together to create something truly delicious.

Ingredients

Here’s what you’ll need to make this Avarakka Fry:

• 2 cups chopped avarakka (broad beans)
• ½ cup grated coconut
• ½ tsp jeera (cumin seeds)
• 2 green chillies
• 4 shallots (sliced)
• 2 shallots (for grinding)
• 1 pinch turmeric powder
• ¼ tsp mustard seeds
• 2 tsp oil
• Salt to taste
• A few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients!

• Avarakka/Broad Beans: These are the stars of the show! Look for firm, bright green beans. They’re readily available in Indian grocery stores, and sometimes even in well-stocked supermarkets.
• Fresh Coconut: Trust me, fresh coconut makes all the difference. It adds a beautiful sweetness and aroma. If you can’t find fresh, you can use unsweetened desiccated coconut, but try to rehydrate it with a little warm water before using. About ¼ cup of desiccated coconut should do the trick.
• Spice Levels: This recipe is traditionally made with a moderate spice level. But feel free to adjust the number of green chilies to your liking! Some families in Karnataka love it really spicy, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the chopped avarakka in a covered pan with about ½ cup of water until they’re tender but still hold their shape. This usually takes around 8-10 minutes. Don’t overcook them, or they’ll get mushy! Once cooked, drain any excess water and set aside.
2. Now, let’s make the coconut masala. Grind the grated coconut, green chilies, turmeric powder, 2 shallots, cumin seeds, and salt into a coarse paste. You only need a tiny bit of water to help it blend – we want a paste, not a smoothie!
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (that’s how you know they’re ready!), add the 4 sliced shallots and sauté until they turn golden brown and crispy.
4. Add the coconut paste to the pan and fry for about 30 seconds, stirring constantly. This step is important – it helps to release the flavors of the spices.
5. Now, add the cooked avarakka to the pan and mix well, ensuring everything is coated in the coconut masala. Adjust the salt to your taste.
6. Cook on low heat for about 5 minutes, stirring occasionally, until the mixture is dry and well combined. Finally, garnish with a few fresh curry leaves. The aroma is just heavenly!

Expert Tips

• Don’t skip the step of draining the avarakka after cooking. Excess water will make the fry soggy.
• Sautéing the shallots until golden brown is key to building flavor. Be patient and don’t rush this step.
• If the mixture seems too dry, you can add a teaspoon of water at a time.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder fry, use only one green chili or remove the seeds. For a spicier kick, add more green chilies or a pinch of red chili powder. My friend, Priya, loves to add a tiny bit of cayenne pepper for extra heat.
• Regional Variations: In Karnataka, they sometimes add a pinch of asafoetida (hing) to the tempering for a unique flavor. In Tamil Nadu, you might find this dish made with a little bit of tamarind pulp for a tangy twist.

Serving Suggestions

Avarakka Fry is a fantastic side dish with rice and dal. It also pairs beautifully with roti or paratha. I love serving it as part of a larger Indian thali (platter). It’s also delicious with a simple yogurt raita.

Storage Instructions

Leftover Avarakka Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

1. What is Avarakka and where can I find it?

Avarakka are broad beans, also known as fava beans. You can usually find them at Indian grocery stores. They look like large, flat green beans.

2. Can I use frozen coconut instead of fresh?

You can, but fresh coconut really elevates the flavor. If using frozen, thaw it completely and drain any excess liquid.

3. How do I adjust the spice level in this Avarakka Fry?

Simply adjust the number of green chilies you use! Removing the seeds from the chilies will also reduce the heat.

4. What is the best way to chop Avarakka/Broad Beans?

Cut off the ends of the beans, then slice them diagonally into ½-inch pieces.

5. Can this be made ahead of time?

You can cook the avarakka and make the coconut paste ahead of time. Store them separately in the refrigerator and combine them when you’re ready to finish the fry.

6. What side dishes pair well with Avarakka Fry?

Rice and dal, roti, paratha, yogurt raita, or any other Indian curry!