HITIKIDA AVAREKALU SAARU

 HITIKIDA AVAREKALU SAARU

One of the most popular vegetables in Bengaluru has to be Avarekai or Hyacinth Beans. The peeled avarekai is called Avarekalu.

Although it usually is available in plenty during the winter months, you do get a crop around this time of the year. Recently, I got some amd decided to make some dish I had not tried out before. 

Of course, I have used avarekalu in many recipes in the past.  For example, elsewhere in this blog, you will find recipes for :-

• Avarekalu Paddu,
•  Avarekalu Uppitu, 
• Avaro Ani Batata Upkari.

" Hitikida Avarekalu" in Kannada  refers to hyacinth beans which have their skin removed after soaking them in water. 

This recipe  for " Hitkida Avarekalu Saaru " has been adapted this from Aahaaram Online.

I tried this out recently and it tasted just great served with hot steamed rice! 

Ingredients:-

• Avarekalu, (Peeled Hyacinth Beans), 1 cup
• Tomato, finely chopped, 1/3 cup
• Onion, finely chopped, 1/2 cup
• Tamarind Extract, 2 tbsp
• Turmeric Powder, 1/4 tsp
• Jaggery, grated, 1 tsp
• Mustard Seeds, 1 tsp
• Oil, 1 tbsp
• Salt, to taste

For the Masala:-

• Onion, finely chopped, 1/3 cup
• Poppy Seeds, (Khus Khus), 1 and 1/2 tbsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Cinnamon, 1 and 1/2 inch piece
• Cloves, (Laung) , 3-4 
• Garlic Cloves, finely chopped, 3
• Byadgi Red Chillies, 4
• Fresh Coconut Gratings, 3 tbsp
• Oil, 1 tbsp
• 
  

Method:-

Peel the avarekayi and soak the avarekalu in lukewarm water for about 1 hour 

Press each avarekaayi gently to remove the outer skin. Keep aside. 

Finely chop the tomato, onions, and garlic

Soak tamarind (the size of a marble) in warm water for about 20 minutes and extract the pulp. Keep aside 

In a pan, dry roast the poppy seeds on medium flame till they change colour

Soak the roasted poppy seeds in just enough water to cover them for about 30 minutes. Keep aside 

Heat 1 tbsp of oil in a thick-bottomed kadhai, add 1/3 cup finely chopped onions and sauté till they become translucent

Add the finely chopped garlic and sauté for 1 minute

Next add the cinnamon, cloves, and Byadgi Red Chillies. Saute for 1 minute

Add the cumin and coriander seeds. Saute for 1 minute 

Now add fresh coconut gratings  and mix well and switch off the gas

Remove the roasted ingredients and allow them to cool 

In a small mixer jar, grind together the roasted ingredients along with the soaked poppy seeds and the water in which the poppy seeds were soaked in, to a smooth paste. Keep aside.

Heat 1 more tbsp of oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add 1/2 cup finely chopped onion  and sauté till they turn translucent 

To this add 1/3 cup of finely chopped tomatoes, mix well and sauté till the tomatoes become soft and mushy

Add turmeric powder and salt to taste

Now add the freshly ground masala and the tamarind extract and sauté for 2-3 minutes till the raw smell goes

Add 1/2 cup of water and mix well and bring to a boil

Add the avarekalu, lower the flame and let it cook covered for  7-8 minutes. Add a little more water, if required. Cook till the avarekalu gets done They should be cooked but not get overcooked  

Switch off the gas and transfer to a serving bowl

Serve the Hitikida Avarekalu Saaru with hot steamed rice 

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

AVAREKALU SAARU

AVAREKALU SAARU

One of the most popular vegetables in Bengaluru has to be Avarekai or Hyacinth Beans. The peeled avarekai is called Avarekalu.

Although it usually is available in plenty during the winter months, you do get a crop around this time of the year. Recently, I got some amd decided to make some dish I had not tried out before. Of course, I have used avarekalu in different dishes in the past.  Elsewhere in this blog, you will find recipes for Avarekalu Paddu, Avarekalu Uppitu, and Avaro Ani Batata Upkari.

I tried out this Avarekalu Saaru adapted from Hitikida Avarekalu Saaru from Chitra's Food Book. Hitikida Avarekalu refers to hyacinth beans which have their skin removed after soaking them in water. I have chosen to use them as it is.

This dish turned out to be quite delicious and we enjoyed it with both rice and rotis.

Ingredients:

• Avarekalu, (Hyacinth Beans), 1 heaped cup 
• Large sized Tomato, chopped, 1
• Large sized Onions, 1 + 1 for the masala/paste 
• Ginger, 1 " piece, chopped, 
• Garlic Cloves, peeled, 4-6
• Chilli Powder, 1 and 1/2 tsp or to taste
• Coriander Powder, 1 and 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Leaves, 1/4 cup + a few, finely chopped, for garnish
• Fresh Coconut Gratings, 2 tbsp
• Khus Khus, (Poppy Seeds), dry roasted, 1 tsp
• Cinnamon, 1" stick
• Cloves, 2
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few 
• Salt, to taste
• Oil, 2 tsp + 2 tsp

Method:

Wash and pressure cook the avarekalu with adequate water and a little salt for 3-4 whistles or till they get done
Once the cooker cools, remove the cooked avarekalu. Keep aside.
Retain some of the water in which the avarekalu was cooked for later use.


In a thick bottomed kadhai, heat 2 tsp of oil and when it gets hot add one of the chopped onions and saute till it becomes translucent, then add the chopped ginger, garlic cloves, chilli powder, coriander powder,  turmeric powder and the coriander leaves and saute till the coriander leaves wilt
Remove from flame and allow this to cool
Grind the above in a mixer jar using just the required amount of water to a smooth paste
Keep this onion-garlic-spices paste aside

In a small mixer jar, grind together coconut gratings, poppy seeds, cinnamon, and cloves to a smooth paste just the required amount of water
Keep aside

In the kadhai, add  2 tsp of  oil and when it gets hot, add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds.
Add the second chopped onion and saute till it becomes translucent, then add the chopped tomato and cook till it becomes soft and mushy.
Now add the onion-garlic-spices paste and cook for a couple of minutes till the raw smell goes
To this, add the cooked avarekalu and salt to taste. (Remember that the avaarekalu has been cooked in a little salt) and mix well

Next add the coconut gratings- poppy seeds paste and some of the water retained earlier (avarekalu stock) and bring to a boil
Let it simmer for a few minutes
Switch off the gas and garnish with finely chopped coriander leaves
Serve hot with rice or chappatis

 ,

AVAREKALU SAAGU

AVAREKALU SAAGU

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. Elsewhere in this blog you will find recipes for dishes such as Avarekalu Paddus, Avarekalu Menthya Akki Rotti, and Avarekalu Uppitu.

Today's recipe, Avarekalu Saagu goes great with puris, chappatis etc. In Kannada, saagu is a vegetable curry that is served as a side dish. This recipe is adapted from Avarekalu Sagu in Veg Recipes of Karnataka by Latha Holla.

Ingredients:

• Avarekalu ( Hyacinth Beans), 1 cup
• Large sized Onion, chopped, 1
• Tomato, chopped, 1
• Turmeric Powder, 1/4 tsp 
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, a sprig
• Hing (Asafoetida), 1/8 tsp
• Salt, to taste
• Oil, 1 & 1/2 tbsp

To Be Ground To A Paste/Masala: 

• Fresh Coconut Gratings, 1/2 cup
• Ginger, 1/2 " piece
• Garlic, 3 pods
• Coriander Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Hurigadle (Fried Gram), 2 tbsp
• Poppy Seeds, 1 tsp
• Green Chillies, 3-4, or to taste
• Cinnamon, 1 stick
• Cloves, 3
• Cardamom, 1
• Coriander Leaves, a handful 

Method:

                                     Avarekai                                               Avarekalu

Peel the avarekai/hyacinth beans and remove the avarekalu
Wash the avarekalu and pressure cook with sufficient water and a little salt and turmeric powder for 1-2 whistles or till it is done. Make sure the avarekalu is cooked but not overcooked and mushy.

Take all the ingredients listed under : To Be Ground To A Paste and in a mixer jar grind them to a smooth paste adding the required amount of water.  Remove from the mixer and keep aside

Heat oil n a thick-bottomed kadhai, and when it gets hot, on medium heat, add the mustard seeds and when they splutter, add the urad dal and fry till the dal changes colour
Add the asafoetida and curry leaves and fry for a few seconds till it gives off a good aroma
Now add the chopped onion and saute till it becomes translucent
Next add the chopped tomato and saute till it becomes soft
To this, add the ground masala and some water, and mix well
Add the cooked avarekalu, salt to taste, and adjust the consistency by adding water as required
Mix well and bring to a boil and allow it to simmer for about 5 minutes on medium heat stirring from time to time.
Switch off the gas and transfer the avarekalu saagu to a serving bowl
Serve hot with chappatis, puri or dosa.

MOCHAI KUZHAMBU

MOCHAI KUZHAMBU

This is the season in Bengaluru where I live, for what we call "avarekalu" in Kannada. This is called  Hyacinth Beans or Field Beans in English. In Tamil, avarekalu is called "mochai."

We make many dishes using avarekalu as you will see from Avarekalu Uppitu, Avarekalu Paddu,
and Avarekalu Menthya Akki Rotti elsewhere in this blog.

Today's recipe for a curry from Tamilnadu that goes great with chappatis is adapted from "Mochai Kuzhambu" from Suguna's popular blog, Kannamma Cooks.

I have used fresh mochai/avarekalu to make this dish. We loved the distinctive taste which comes from the use of fennel seeds which is called Sombu in Tamil or Saunf in Hindi.

For those who may not be familiar, this is what peeled avarekalu/mochai/hyacinth beans look like:

Ingredients:

• Mochai, (Hyacinth Beans), 1 cup
• Onion, finely chopped, 1
• Turmeric Powder, 1/ 2 tsp
• Red Chilli Powder, 1 tsp
• Coriander Powder,  1 tbsp
• Salt, to taste
• Oil, 1-2 tsp

To be Ground into a Masala:

• Medium-sized Tomatoes, 4
• Fresh Coconut Gratings, 1/2 cup
• Tamarind, size of a small marble
• Fennel Seeds, 1 tsp
• Cloves, 3
• Black Peppercorns, 1 tsp

Method:

In a mixer, grind together tomatoes, coconut gratings, tamarind, fennel seeds, cloves and black peppercorns to a smooth paste. Remember that tomatoes give off juice when ground so use just the required amount of water.
Keep aside.
Wash the peeled mochai and pressure cook in adequate water for about 2 whistles.
When the cooker cools, remove the mochai and keep aside.

Heat oil in a kadhai and when it gets hot, add the finely chopped onion and saute till it becomes translucent.
Next add the salt, turmeric powder, red chilli powder, and coriander powder, 

Mix well and saute for 10 seconds

Add in the ground paste prepared earlier and saute till the raw smell goes
Now add the cooked mochai along with the water in which it was cooked to get the desired curry like consistency
Bring it to a boil and simmer for 5-7 minutes till the curry thickens

Serve with chapati or rice.

AVAREKALU PADDU/ AVARO APPOS

AVAREKALU PADDU/ AVARO APPOS

Some days ago, in this blog I had posted my recipe for Avarekalu Uppitu. I had mentioned there about the Averekalu Mela held in Bangalore each year. Having returned from there fully stocked with avarekalu (Hyacinth Beans), I made another dish of avarekalu today. In Konkani, we call this dish Avaro (Hyacinth Beans) Appo (Paddu.)

Those who have followed this blog might remember an earlier post in which I have given the recipe for making plain Appos, a popular breakfast item among Konkanis. This one is different in that it has a stuffing of cooked avarekalu with onion, grated carrot, spring onion leaves etc. 

Avarekai (Hyacinth Beans/Field Beans) when it is bought. 

It is then peeled and soaked in water, 

The avarekalu is de-skinned removing the thin outer skin of each bean

Ingredients:

• Urad Dal, 3/4 cup
• Raw Rice, 1 and 1/2 cups
• Avarekalu, (Hyacinth Beans/Field beans) ,cooked, 1 cup * de-skinning optional before cooking 
• Onion, chopped, 1
• Green Chillies, 2-3, crushed to a paste
• Carrot, grated, 1
• Spring Onion Leaves, chopped, a few
• Coriander Leaves, finely chopped, 1 tbsp
• Salt, to taste
• Oil, for making appos

Method:

To prepare the batter:
Wash and soak the urad dal in water for 2-3 hours
Wash and soak the rice in water for 2-3 hours
Grind the urad dal and rice separately to a smooth batter
Now mix both these batters and add salt
Pour these batters to a larger vessel
Set aside for it to ferment overnight
The next morning the batter is ready

In a bowl mix the de-skinned (optional) cooked avarekalu, chopped onion, grated carrot, chopped spring onion leaves, chopped coriander leaves, and green chillies paste and a little salt.
Add this mixture to the amount of batter you plan to use

To make the Appos:
Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, fill each of the sockets with a little oil
When the oil is hot, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on low/medium flame
Once they are cooked and turn golden brown, using a skewer, flip the appos carefully and fry the other side in the same way
Remove the appos using a spoon or the skewer
Serve hot with chutney of your choice


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AVAREKALU UPPITU : HYACINTH BEANS UPMA

AVAREKALU UPPITU : HYACINTH BEANS UPMA

I am sharing with you my recipe for Avarekalu Upittu which is what upma is generally called here in Bangalore. The method of making this is fairly similar to how you would make the standard upma.
The avarekalu add a special taste of their own and today's dish was served with spicy Tomato Thokku.

Yesterday we visited the Avarebele Mela in VV Puram in South Bangalore. Running from December 27, 2013 to January 7, 2014 this festival is about dishes made primarily with Hyacinth Beans/ Avarekalu.

Some of you who haven't come across this before may be surprised to know the wide variety of dishes made out of Avarekalu. Apart from the more common Dosa, Upma /Upittu/Paddu, you also have Payasa and Jilebi!

Ingredients:

• Medium Rava, (Semolina), 1 cup
• Cooked Avarekalu (Hyacinth Beans), 1 and 1/2 cups
• Water, 2 cups
• Onion, small, 1
• Curry leaves, 1 sprig
• Green Chillies, 3-4
• Turmeric powder, 1/4 tsp
• Black gram dal (Urad Dal), 1 tsp
• Bengal gram, (Channa Dal) 1 tsp
• Mustard seeds, 1 tsp
• Salt, to taste
• Oil,  2 tbsp
• Juice of lemon, 1-2 tsp

 Method:
In a non-stick kadai, on low heat, roast the rava until it becomes light brown, and gives off an aroma
Keep aside
Slit the green chillies, and chop the onion. Keep aside
Heat oil in the kadai on medium flame. Add the mustard seeds and when they splutter, add the Bengal gram and the Black gram dal
When the dals change colour, add green chillies, and curry leaves
Add the chopped onion and saute till translucent 
Add 2 cups of water, turmeric powder, and salt to taste. Bring to a boil
Now add the cooked avarekalu
Next add the roasted rava, little at a time, stirring continuously to ensure lumps are not formed
Keep the kadai covered and cook over medium flame for 2-3 minutes
Stir and cook for 1-2 minutes more till the upma is done
Squeeze some lime juice and mix well
Serve hot.