Avarakkai Aracha Kalaral - Broad Beans Lentils Fry

Aracha Kalaral has its origin from Tamil Nadu. This healthy & delicious dish is made by soaking, grinding & cooking Lentils, Red Chillies and Broad Beans / Avarakkai.  Avarakkai Aracha Kalaral goes well with Rice and Mor kuzhambu.


Planning & Pre-preparation: 10 mins
Soaking Time: 30 mins
Cooking Time: 20 mins


  • Toor dal - 1/2 Cup

  • Chana Dal - 3 Tbsp.

  • Water for Soaking - 1/2 Cup

  • Red Chillies – 2

  • Compounded Asafoetida/Kayam/Hing – 1 Small piece

  • Oil - 3 Tbsp. (2 Tbsp. + 1Tbsp)

  • Mustard – 1 Tsp

  • Urad Dal - 1 Tsp

  • Broad Beans / Avarakkai (boiled with salt) – 1.5 Cups.


  1. Soak Toor Dal, Chana Dal along with Red Chillies in water for about 30 mins.
  2. Coarse grind the above ingredients along with Asafoetida without adding any water.
  3. In a Kadai, add 2 Tbsp of oil, then add mustard and urad dal and let it splutter.
  4. Once the dal turns golden brown start adding the ground mixture to the Kadai.
  5. Saute on low flame for 15 mins or till the mixture is well crumbled.
  6. Add a Tbsp to 2 Tbsp of oil to avoid burning the mixture.
  7. After 15 mins, the mixture will be well roasted & crumbled.
  8. Add Broad Beans/Avarakkai (boiled along with salt) to the Kadai.
  9. Mix well and cook for another 2 mins. 

Points to be Noted:

We can also add salt while coarse grinding dal and chillies instead of adding boiled vegetables. Keep in flame in low to avoid burning the dishes. Keep stirring in between to avoid burning the dish.


  1. Definitely will try this tasty traditional item..

  2. You have provided valuable data for us. It is great and informative for everyone. Read more info about indian pulses Keep posting always. I am very thankful to you.


Post a Comment

Popular Posts