AVAREKALU USLI

AVAREKALU USLI

This dish made with hyacinth beans (which are called "Avarekai" in Kannada) is popular in Karnataka especially during the winter months when it is available in plenty. The peeled avarekai is called avarekalu and we make many dishes using this.

In Bengaluru where I live, it is generally available in December-January. In fact, one of the most awaited events of the year for foodies is the annual Avarebele Mela held each year at V V Puram.

We are fond of avareaklu and use it whenever it is available.  Elsewhere in this blog, you will find recipe making use of Avarekalu, such as:-

Avarekalu Saaru
Avarekalu Uppitu
Avarekalu Saagu

Today's recipe is for an easy to make side dish called Avarekalu Usli.

Ingredients:-

• Avarekalu ( Hyacinth Beans), 2 cups
• Fresh Coconut Gratings, 3 tbsp
• Fresh Coriander Leaves, chopped, a handful 
• Lemon Juice, 1 tbsp
• Sugar, 1/2 tsp (optional) 
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Asafoetida Powder, 1/8 tsp
• Urad Dal, 1/2 tsp
• Green Chillies, finely chopped, 3
• Ginger, grated or finely chopped,  1/2 "piece
• Oil, 1 tbsp

Method:-

Avarekai                                                                                           Peeled Avarekalu

Peel the avarekai/hyacinth beans and remove the avarekalu

You now have two options. You can de-skin the avarekalu by soaking it in water for a couple of hours and removing the skin  with your fingers. This is called the Hitikida Avarekalu. 

I have done this in today's recipe. 

Alternatively, you can use the avarekalu along with the skin. 

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the asafoetida, and urad dal and sauté till the dal changes colour

Next add the chopped green chillies and grated ginger and sauté for about 30 seconds

To this add the avarekalu, salt to taste , sugar ( if being used) and adequate water and cook covered on medium heat till the avarekalu gets done

Now mix in the lemon juice and lastly garnish with the fresh coconut gratings and finely chopped coriander leaves