Avarekalu Palya – Avarekalu Dantina Soppu Palya Recipe

• Avarekalu/ Field beans/ hyacinth beans – 1/2 cup
• Dantina soppu/ Thandu keerai/ Amaranth leaves – 2 cups ( chopped)
• Garlic cloves – 5 nos ( crushed)
• Big onion – 1 no ( Finely chopped)
• Red chilli – 2 nos ( Pinched)
• Curry leaves – few

To Temper

• Cooking oil – 1.5 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Cumin seeds – 1/2 tsp
• Grated coconut – 2 tbsp

• Wash and chop the soppu leaves( Keerai leaves) and set aside. In a cooker base, take the avarekalu ( Mochai/hyacinth beans) and put the chopped leaves.  Add 1 cup of water to it and the required salt.
  
• Pressure cook for one whistle in low flame. Drain the excess water in a bowl, use it for making gravies.
  
• In a kadai, heat oil and temper mustard seeds, urad dal, cumin seeds and curry leaves.Add pinched red chillies, crushed garlic and finely chopped big onion. Saute till onion turns transparent.
  
• Add the cooked soppu+avarekalu, mix well. Check for salt and mix well. Lastly add the grated coconut and mix well. Serve with rice !
  

Enjoy !

• Crushed garlic and chopped onion gives a nice flavor to this palya
• You can skip onion & garlic if you want to make no onion no garlic version. In that case, add more grated coconut at the end.
• You can use arave soppu/Arai keerai instead of Dantina soppu/Thandu keerai.