Avarakkai or sword beans / flat beans are quite commonly used in Tamil Brahmin cooking. In Hindi / Marathi / Gujarati, it is called Papdi. In the winters, my kitchen garden produces another variety of these beans called Avare, which is adored to the point of worshipping in Karnataka cuisines. Poriyal, in Tamil cuisine, is a simple stir-fry procedure that can be applied to most vegetables. At home, we don’t even call it Poriyal, just curry 🙂 So if you thought, all Indian curries are some kind of gravy dish, then think again!
Avarakkai curry is yet another dish that is not really popular when we are kids, because of that strong ‘beany’ flavour. But I have grown to love this as an adult. A light rasam, rice and poriyal, gets cooked in under 30 minutes (if you use the pressure cooker of course) and makes for a perfectly acceptable summer lunch.
Find this other recipe called Malenad Saptige made using these beans.