Kerala-style Broad Beans Stir-Fry recipe

Amma's Special Avarakka Upperi Recipe – Traditional Kerala Stir-Fry

Avarakka Upperi | Broad Beans Stir-Fry, Kerala Style

    Avarakka (Broad Beans/Flat Beans) is not a commonly available vegetable in the local market. Whenever we find Avarakka, we make sure to grab some! Though we were not huge fans of it earlier, its rarity has made us appreciate it more, and now we love incorporating it into our meals. I usually make stir-fries, simple Poriyals, Kerala-style Thoran, Mezhukkupuratti, or add it to Sambar or Puli Kuzhambu.

A Nostalgic Cooking Tip from Amma

    As usual, during a chat with my mom, I mentioned that we got some fresh Avarakka. Our conversation drifted to different recipes when I recalled a unique Upperi she makes with Long Beans. That’s when I realised I had never tried making it with Avarakka! My mom's cooking style is still something I am learning—except for Amma's Varutharacha Sambar & Achan's Erachi Curry, which have become staples in my kitchen.

What is Upperi? | Thoran vs Upperi vs Mezhukkupuratti

    Upperi is a common term used in Kerala for a simple stir-fry, much like Thoran or Mezhukkupuratti. These are different styles of vegetable stir-fries with slight variations.

• Thoran: Stir-fried vegetables with grated coconut, often with mustard seeds and curry leaves. 
• Upperi: Similar to Thoran but with coarsely ground coconut and minimal spices. 
• Mezhukkupuratti: A dry stir-fry cooked with oil and spices, without coconut.

   

  Upperi, Thoran, or Mezhukkupuratti?  Ever wondered what makes these Kerala stir-fries unique? Dive into the flavours of God's Own Country and master the art of these simple yet delicious dishes! Click here for the full scoop!

   

Amma’s Avarakka Upperi – A Nostalgic Delight!

    This Avarakka Upperi is a simple yet delicious stir-fry loaded with coconut, giving it a texture and taste similar to Peera Pattichathu. You can prepare this Upperi with Avarakka (Broad Beans), Achinga Payar (Long Beans), Bitter Gourd, French Beans, or any vegetable of your choice.

    With initial tempering of Mustard Seeds & Curry Leaves in Coconut Oil we have to add thinly sliced or chopped Avarakka/Long Beans or any other vegetable of your choice, along with Turmeric Powder, Salt & a pinch of sugar into it. Then, we have to add coarsely ground mixture of Coconut, Garlic Cloves, Dry Red Chillies & Cumin Seeds into it and cook the vegetable with a little bit of water. Once cooked, switch off the flame & finish off the Upperi with a drizzle of Coconut Oil. 

Avarakka - Fresh Broad Beans

• Preparation Time - 5 -10 Minutes
• Cooking Time - 15-20 Minutes

 

How to Make Avarakka Upperi | Kerala-Style Broad Beans Stir-Fry with Coconut

Amma’s Avarakka Upperi – A Traditional Kerala-style stir-fry!

 

Ingredients

For Avarakka Upperi:

• 2 Cups Avarakka (Broad Beans)
• 1 Tablespoon Coconut Oil
• 1 Teaspoon Mustard Seeds
• 1 Sprig Curry Leaves
• 1/4 Teaspoon Turmeric Powder
• Salt to taste
• A pinch of Sugar (optional)

To Grind:

• 1/4 Cup Grated Coconut
• 1-2 Garlic Cloves
• 2 Dry Red Chillies
• A pinch of Cumin Seeds

To Drizzle:

• 1 Teaspoon Coconut Oil

 

 

Method - Step-by-step Guide on How to make Avarakka Upperi: 

 

Grinding

• Start by preparing the coconut spice mix. Coarsely grind the grated coconut, garlic cloves, dry red chillies, and cumin seeds until well combined.

Cooking Upperi

• Heat 1 tablespoon of coconut oil in a pan. Once hot, splutter mustard seeds and curry leaves to create an aromatic tempering.

Adding Avarakka(Broad Beans)

• Add the chopped Avarakka (Broad Beans) to the pan along with turmeric powder, salt, and a pinch of sugar (optional). Stir well to coat the beans with the spices.

Incorporating Coconut Mix

• Add the coarsely ground coconut mixture to the pan and mix it thoroughly with the beans.

Simmering

• Pour a little water into the pan, cover, and cook on low heat until the Avarakka becomes tender and absorbs all the flavours. Stir occasionally to prevent burning.

Finishing Touches

• Once the vegetable is fully cooked, switch off the flame. Drizzle 1 teaspoon of coconut oil on top for an authentic Kerala touch.

Infusing Flavours

• Cover the pan for a few minutes to allow the flavours to infuse. Serve hot with rice and curry!

Serving Suggestions

• Serve Avarakka Upperi as a side dish with Kerala Matta Rice and Sambar. 
• Perfect for Kerala Sadhya or Virundhu spreads. 
• Pairs beautifully with Kanji (Rice Gruel) for a comforting meal.

Avarakka - Borad Beans/Flat Beans

 

Pro Tips & Notes for the Best Avarakka Upperi

• You can use Long Beans, French Beans, or Bitter Gourd instead of Avarakka. 
• Finely chopping the vegetables enhances the texture, but you can adjust the size based on preference. 
• Using coconut oil is highly recommended for an authentic Kerala flavour. 
• A pinch of sugar helps retain the bright green colour of the beans but is optional.

 

More Recipes from Amma & Achan's Repertoire!

• Varutharacha Sambar – Amma’s Signature Recipe
• Achante Erachi Curry – A Family Classic
• Paal Kanji - Amma's Comfort Food
• Aravana Payasam - A Divine Dessert

Have you tried Avarakka Upperi before? Let me know your favourite way to cook Broad Beans!

 

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

    Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.  

• A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) & 
• Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru. 

    The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

    Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon 

• Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle). 
• Then using Shallots and not Onions &
• To temper the curry in Gingelly Oil(Nallennai).  

    I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

    But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
 

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

 

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

For the Masala Paste:

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

• Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
• Alternatively can soak in hot water for about 3-4 hours.
• Once soaked, discard the water used for soaking the bean.
• Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
• Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

• Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
• Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
• Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

• Cut Eggplants/Brinjal into four and soak it in mildly salted water until use. 
• Soak Tamarind in lukewarm water for at least 5-10 minutes.
• Extract Tamarind juice out of it and keep it aside.
• Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
• Then add roughly chopped Tomatoes(Nattu Thakkali works better). 
• Cook Tomatoes until soft.
• Add Turmeric Powder and give a quick stir. 
• Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
• Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well. 
• Let it cook on a low flame until the raw flavour goes.
• Then, pour in the Tamarind Extract.
• Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
• This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
• Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.
  

NOTES:

• Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
• I have used White Cow Peas(Black Eyed Peas) in this recipe.
• The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals. 
• Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
• I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
• Feel free to use your preferred cooking oil which suits your availability & taste.
• Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
• I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

___________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

BEETROOT KOLA URUNDAI FRY

    Once, while I was shopping for vegetables in a Super Market, & I was picking up Beetroots. A Chinese lady came up to me & asked what you would do with this Vegetable? She was intrigued by the vegetable & particularly with the colour. That was what I understood from the little of my knowledge with the local language. Me, with my language skills(which is very poor to the standards) & with my action skills(which is comparatively commendable) explained to her that, Beetroots are healthy, rich in iron & vitamins. (Ah!!! I should have said like... Nalluvaru, Vallavaru, Naalum therinjavaru..., words were brimming up... but I was totally tongue-tied). Can cook a wide range of recipes out of it, though sticking a bit into their style of cooking - salads, juice, stir-fries etc., But the success of the conversation(did it at all happen?!!!) was that she picked some Beetroots saying that she will make Beetroot Juice. And finally, I gave her a thumbs up & we both exchanged a big smile(which doesn't need any language skill or translation). 

    Well, coming to the point, Beetroots fall into a category where it is liked & disliked equally. But according to me, it is a superfood and a staple in my refrigerator. I make a wide range of recipes out of it, and I love the wonderful colour it imparts into the dishes it is added.  

    While I was writing my previous post, I was a bit troubled by the fact that the Lunch Menu is not suitable for Vegetarians. Then I thought that I have a Vegetarian version of the same Kola Urundai with Beetroots & Vazhaipoo(Banana Blossom). This Beetroot Kola Urundai had been a long pending post, and there came a chance to write it up right away. A healthy and flavourful snack/starter/side dish from Chettinad Cuisine. 

    Though Mutton Kola Urundai is the most proclaimed Chettinad delicacy, a recipe prepared with Minced Meat. Chettinad Cuisine has catered the same delicacy in Vegetarian versions too - the ones with Vazhaipoo, Beetroots, Carrots, Soya Chunks, Vegetables, Plantains, Radish etc., & etc. Beetroot Kola Urundai Fry recipe is similar to Vazhaipoo Kola Urundai & Mutton Kola Urundai, with the only difference that the base ingredient is substituted with Beetroots here. When it is prepared with Beetroots, it is healthy & tasty. You can serve this Beetroot Kola Urundai Fry as a snack or a starter or simply serve it as a side dish along with Rice & a Curry. If you want to make Curry/Kuzhambu with this Beetroot Kola Urundai, then you don't need to fry them.

For CHETTINAD KOLA URUNDAI RECIPES, click here...

Cuisine - Chettinad (Tamilnadu, South India)

Course - Starter, Side Dish

Spice Level - Low - Medium

Difficulty - Medium

Serves - 3-4

Author - SM

Preparation Time - 30- 45 Minutes

Cooking Time - 30-45 Minutes

For more Recipes with BEETROOTS, Click here...

HOW TO COOK BEETROOT KOLA URUNDAI FRY

INGREDIENTS:

For Beetroot Kola Urundai: 

Beetroots - 2 Cups

Shallots - 15 Nos.

Garlic cloves - 8-10 Nos.

Ginger - 1" Piece

Curry leaves - 2 sprigs

Coconut grated - 1/2 cup

Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup

Egg - 1 No. (Optional).

Oil - 2 Tbspn ( to saute)

Salt - To Taste

Spices:

Dry Red Chillies - 12 Nos

Fennel Seeds - 2 Tspn

Cloves - 5 Nos.

Cinnamon 1" piece - 2 Nos.

To Deep Fry:

Oil

METHOD:

Beetroot Kola Urundai Fry:

• Dry roast all the ingredients under spices on a low flame for few minutes, and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until Shallots turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped/grated Beetroots and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the Beetroots are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Beetroot Kola Urundai one by one into it.
• Just add enough Beetroot Kola Urundai into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Beetroot Kola Urundai for few minutes.
• Keep the flame at medium and fry the Beetroot Kola Urundai.
• When the Kola Urundai is half done, turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Beetroot Kola Urundai hot.

Beetroot Kola Urundai Kuzhambu(Curry):

• Can add these Beetroot Kola Urudai into the Curry too.  While doing so you dont need to fry them.
• For a detailed recipe on Kola Urundai Kuzhambu, Click here...
• Substitute Mutton Kola Urundai with Beetroot Kola Urundai. 

NOTES: 

• Can grate or finely chop the Beetroots.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder.  
• Pottukadalai powder helps to remove the wetness in the mix & also helps to yield soft Beetroot Kola Urundai.
• Do not add water to cook the Beetroots. 
• The mix should be dry with no water content.
• 
  
• Do not add water while grinding too.
• The water content will break the Beetroot Kola Urundai in oil while frying them and would become oily.
• Adding eggs will make them crispy. But for a vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• To avoid this, add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Beetroot Kola Urundai. It is optional.