AVARO BATATE HUMMAN

AVARO BATATE HUMMAN 

One of the favourite dishes in my family from our traditional Konkani cuisine is called Avaro Batate Humman. The name of the dish comes from the two principal ingredients  "Avaro" being Hyacinth Beans and "Batato" being Potatoes in Konkani, my mother tongue:.

We make this whenever Hyacinth Beans (called Avarekalu in Kannada, Mochakottai in Tamil and Surti Papdi in Hindi)  are available. 

Also, please note that this does not call for the use of onion and garlic. It is therefore made on days when you may want to avoid using these two ingredients. 

Elsewhere in this blog you will find recipes for other dishes made with hyacinth beans, such as:

•  Avarekalu Saagu, 
• Avarekalu Menthya Akki Rotti,
• Avarekalu Uppitu.

Avare Batate Humman can also be made using dry hyacinth beans which are soaked overnight. In making this dish for lunch today, I have used fresh hyacinth beans. 

Tip: Add 1 tsp  of raw rice while grinding the coconut gratings etc to improve the texture of the ground masala. 

Ingredients:- 

                                                                             Peeled Avaro

• Avaro ( Hyacinth Beans):  1 and 1/2 cups
• Potatoes, medium-sized, 2
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 7
• Tamarind, a small marble sized piece
• Hing (Asafoetida), 1/4 tsp
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:

Peel and wash the hyacinth beans 

Wash, peel and cube the potatoes

Place the hyacinth beans and cubed potatoes in a vessel in the pressure cooker. Add adequate water and a little salt  

Pressure cook for 2-3 whistles or till they are done

Once the cooker cools, remove the cooked hyacinth beans and potatoes. Keep aside.

To prepare the masala: Grind fresh coconut gratings, along with roasted Byadgi red chillies, tamarind and 1 tsp of raw rice,  adding water as required to get a smooth paste (masala) 

Add this masala to the cooked hyacinth beans and potatoes. Mix well. 
Adjust the consistency by adding water as required. Bring this to a boil then lower the heat and allow it to simmer for about 5 minutes 
Now add the asafoetida. 
Check for salt and add more if required
Switch off the gas 

Finally, add the coconut oil and mix well

Transfer to a serving bowl

Serve the Avaro Batate Humman as a side dish with hot steamed rice and dal

AVARAKKAI KUZHAMBU

AVARAKKAI KUZHAMBU

One variety of beans that are commonly available in the winter months in Bengaluru where we live is Flat Beans, also known as Broad Beans. This is known as Chapparada Avarekayi in Kannada. In Gujarati they are called Surti Papdi  and are called Val Papdi in Maharashtra and Goa.

Flat beans are a good source of Vitamins for us apart from having numerous other health benefits. 

Today's recipe is for a delicious Kuzhambu (sambar) made with flat beans. I have adapted this from Avarakkai Kootan/Avarakkai Kuzhambu from the popular cooking site, Subbu's Kitchen. 

We tried this with hot steamed rice and appalams and it tasted just great! 

Ingredients:-

• Avarakkai (Flat/Broad Beans), 250 grams
• Tamarind, size of a lemon
• Toor Dal ( Split Pigeon Peas), 1/2 cup
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Asafoetida, 1/8 tsp

For the Masala Paste :-

• Chana Dal (Split Bengal Gram), 1 tbsp
• Coriander Seeds, 1 tbsp
• Red Chillies, 4
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup
• Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Oil, 2 tsp 

Method:-

Wash and de-string the flat beans and finely chop them

Soak the tamarind in lukewarm water for about 10 minutes and extract the tamarind juice

Wash and pressure cook the toor dal in 1 cup of water , along with turmeric powder, for 4-5 whistles or till done 

When the cooker is cool enough to handle, remove the cooked dal, mash it well and keep aside

In a thick-bottomed pan, heat oil and add the chana dal, coriander seeds, red chillies, and fenugreek seeds and roast on medium flame till the dal changes colour

Allow this to cool and transfer to a mixer jar

To this add the coconut gratings and grind to a smooth paste adding the required amount of water

Keep the masala/paste aside

In the same pan,  heat oil and on medium heat add the mustard seeds

When they splutter add the curry leaves and saute for a few seconds 

Now add the chopped flat beans and turmeric powder and saute on high flame for about 2 minutes

Add 1 cup of water and cook till the flat beans get done

Add the tamarind extract, asafoetida and salt and mix well

Let it cook for about 10 minutes till the raw smell of the tamarind goes

Next add the mashed dal and the coconut-spices masala prepared earlier and mix well 

Add water as required to get a desired consistency - it should be thick  and not too watery

Bring this to a boil and allow it to simmer for a couple of minutes

Switch off the gas and transfer the Avarakkai Kuzhambu to a serving bowl

Serve with hot steamed rice and appalam