KHI Quarterly V1 Q2

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KOZHI AVARAI PORIYAL

This kozhi avarai belongs to the avaraikkai family. When we cut it, it resembles like a star. This is a rare vegetable. I have seen it when I was a young girl. Now after a long time, I have purchased this in the local market here. This vegetable can be cooked as poriyal and also used in sambar, mutton kuzhambu etc.

கோழி அவரை பொரியல்

Ingredients:

Kozhi avarai- 250 gms
Finely chopped onion-2
Green gram- 2 tbsp
Black gram- 1 tbsp
Mustard seeds- 1 tsp
Turmeric powder- half sp
Salt to taste
Chopped coriander- 2 tbsp
Oil- 2 tbsp


Grind the following ingredients coarsely:

Red chillies-3
Asafetida- half sp
Fennel seeds- half sp
Small garlic flakes-3
Shredded coconut- 3 tbsp

Procedure:

Heat a kadai and pour the oil.
Add the mustard seeds and when they splutter add the grams and fry them to golden brown.
Then add the onion and fry them for a few seconds.
Add the chopped kozhi avarai with the turmeric powder and salt.
Cook on medium fire.
After 5 minutes, add the ground paste and mix well.
When the vegetable is cooked well add the coriander.
Mix well and put off the fire.
NB: For viewers, I am publishing the photograph of Kozhi avarai [winged bean] here! This is very famous in Thai cooking!

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