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Showing posts with label AVAREKALU RECIPES. Show all posts
Showing posts with label AVAREKALU RECIPES. Show all posts

January 22, 2019

Avarekalu Dosa Recipe – Avarebele dosa Recipe - Avarekalu Recipes

avarekalu dosa
Recently I went to avarekalu mela 2019 , food festival in V V puram, food street. I tasted avarekalu dosa / avarebele dosa for the first time. In fact, I went to the mela just to taste this dosa recipe. In Karnataka, Avarekai / Avarekalu (Hyacinth beans in English, Mochai in Tamil, Surti papdi lilva in Hindi), a variety of broad beans is available during winter season in local markets. It is used in varieties of breakfast, dinner recipes, traditional sweets and snacks as a healthy addition. Variety of avarekalu recipes like ragi roti, avarekai idli, avarekalu dosa, usli, kodubele, uppittu, masala vada, rice bath, shavige, ragi mudde and much more are served as main dishes in the festival with hitikida bele saru (pressed field beans gravy) as side dish. Avarebele dosa was so good. I loved it very much👍 . This dosa recipe and avarekalu akki roti was attracting the crowd in the festival. Avarebele dosa is nothing but our traditional sponge dosa topped with a mix of cooked hitikida avarebele, onions, coriander and dill leaves. Its prepared with an easy, no cook avarekalu masala. I bought a kg of hitikida avarekalu to try this dosa, akki roti, uppittu and saaru at home. Recently I posted avarekalu uppittu and avarekalu usli recipe in my blog. In continuation, here is the avarekalu dosa recipe based on the one I tasted in the food festival. For variations, you can sprinkle spicy idli podi / chutney pudi over the dosa and then top it with avarekalu masala. Drizzle lots of oil or ghee for best taste. Ok, Lets see how to make avarekalu dosa with step by step pictures.


Check out my other AVAREKALU RECIPES too !

Also see my other DOSA VAREITIES if interested.

avarebele dosa

Avarekalu dosa - Avarebele dosa recipe


Avarekalu dosa - Avarebele dosa recipe

Avarekalu dosa - Avarebele dosa recipe for breakfast/ dinner.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 5 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup = 250ml
  • Hitikida avarekalu / Pressed hyacinth beans - 1 cup
  • Big onion - 2 (finley chopped)
  • Green chilli - 1 (finely chopped)
  • Coriander leaves - a handful (-do-)
  • Dill leaves / sabsige soppu - a handful (-do-)
  • Cumin seeds - 1/2 tsp
  • Salt - as per taste
  • Dosa batter - 2 cups
  • Cooking oil - to drizzle over the dosa
HOW TO MAKE AVAREKALU DOSA
  1. Wash and pressure cook hitikida avarekalu in high flame for one whistle.
  2. Do not over cook. Drain the excess water and take the cooked avarekalu in a plate.
  3. Add cumin seeds, finely chopped onion, green chilli, dill leaves, coriander leaves and salt.
  4. Mix well and set aside. Topping for avarebele dosa is ready.
  5. Heat dosa pan. Pour a ladleful of dosa batter. Spread it slightly.
  6. Keep the flame low. Spread the avarekalu mixture all over the dosa.
  7. Drizzle oil all over the dosa. Flip and cook in low to medium flame till onion turns golden brown.
  8. Remove the dosa and serve with coconut chutney, tomato chutney or hitikidabele saru.
METHOD - STEP BY STEP PICTURES
  • To make hitikida avarekalu, wash and soak whole avarekalu (field beans) in water for 3 to 4 hours. Take one soaked avarekalu and press it between your forefinger and thumb finger. Squeeze it to remove the outer skin.  You will get hitkida avarekalu (squeezed field beans). Repeat and get it done. If you have store bought hitikida avarekalu, you can proceed to next step directly.

  • Wash and take 1 cup of hitkavare in a pressure cooker. Add some water to cover it. Just pressure cook it in high flame for just one whistle. Do not over cook it. Open the cooker after the steam is released. Drain the excess water. Set aside.

  • In a bowl, take the cooked avarekalu, finely chopped onion, green chilli, coriander leaves, dill leaves, salt and cumin seeds. Mix gently. Dosa topping masala is ready.

  • Heat a dosa pan. Sprinkle some water to check the heat of pan. Lower the flame. Wipe the dosa pan with a cloth. Pour a ladleful of batter, spread it slightly.
  • avarebele dosa
  • Let the flame be low to medium. You can see bubbles forming all over the dosa. When the dosa is 3/4 th cooked, spread few tsp of avarekalu masala over the dosa.

  • Pour few tsp of oil all over the dosa and sides. Press the masala with the dosa flipper for the topping to stud in the dosa. Now flip the dosa carefully. Keep the flame medium high. Pour some oil in the corners if you like. Let the bottom of dosa becomes golden brown. Do not cook in high flame. Masala may get burnt.
  • avarebele dosa
  • Now remove the dosa in a plate. Serve it hot with chutney or sambar/ saaru. You will love it. For variations, you can drizzle some ghee or keep a small block of butter for kids while serving.
  • avarebele dosa
  • In some shops, they sprinkle spicy chutney podi over the dosa and then they top it with masala. You can try that way too. You can use idli podi or peanut podi for that. Tastes awesome !
    Enjoy !

Note

  • Pressing avarekalu is the only time consuming job here else you can make this masala quickly as this is a no cook recipe.
  • You can use the same masala and make avarekalu stuffed idli too.
  • Adjust the quantity of green chilli as per your need.
  • I made it less spicy. As mentioned above, you can sprinkle some idli podi or chutney podi before topping with masala.
  • Drizzle some ghee along with oil for better taste.

Try this healthy avarekalu dosa at home and enjoy !
avarekai dosa


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January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu
Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc. Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu recipe

Avarekalu uppittu / Avarekalu rava upma recipe


Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 2 -3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Bombay rava / Coarse semolina - 1 cup
  • Cooked Avarekalu / Hyacinth beans - 1/2 cup
  • Big onion - 1
  • Green chilli - 2 ( use 4 for spicy uppittu)
  • Ginger - 1 inch piece (Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - to garnish
  • Grated coconut - 2 tbsp
  • Ghee - 1 tbsp
  • Salt - as needed
  • Water - 3.5 cups
  • Lemon juice - few drops (optional)
To Temper
  • Cooking oil - 2 tbsp + 1 tbsp for roasting rava
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/2 tsp




  • Cashew nuts - few
  • HOW TO MAKE AVAREKALU UPPITTU
    1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
    2. Drain the excess water and keep the cooked avarekalu ready.
    3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
    4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
    5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
    6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
    7. Then add the cooked avarekalu without any water. Mix well.
    8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
    9. In a bowl, take the required water and boil till it roll boils.
    10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
    11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
    12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
    13. Mix and serve hot with coconut chutney. Enjoy !

    METHOD - STEP BY STEP PICTURES
    • Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready.

    • Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate.
    • avarekalu uppittu
    • Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent.
    • avarekalu uppittu
    • Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.
    • avarekalu uppittu
    • Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water).
    • avarekalu uppittu
    • Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle.
    • Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down. 
    • avarekalu uppittu
      Enjoy hot serving with coconut chutney !

    Note

    • You can skip onion and make it for no onion no garlic version.
    • Adjust the quantity of green chillies based on your taste.
    • You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava.
    • Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

    Try this yummy, healthy avarekalu uppittu and enjoy !
    Avarekalu uppittu recipe

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    December 30, 2018

    Avarekalu Usli Recipe – Avarekalu Sundal Recipe

    Avarekalu usli recipe
    Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

    Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

    Avarekalu sundal


    Avarekalu Usli / Avarekalu Sundal Recipe


    Avarekalu Usili / Avarekalu Sundai Recipe

    Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.



    Cuisine: Karnataka
    Category: avarekalu recipes
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS
    1 cup- 250ml
    • Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups
    • Big onion - 1 no (finely chopped)
    • Green chilli - 2
    • Crushed Garlic cloves - 6
    • Crushed Ginger - 1/2 inch piece
    • Roasted cumin powder - 1 tsp
    • Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp
    • Hing / Asafetida – 1/4 tsp
    • Grated coconut – 1/4 cup
    • Coriander leaves - to garnish
    To temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few
    METHOD
    1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
    2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
    3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
    4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
    5. Open the cooker and add grated coconut, coriander leaves. Mix well.
    6. Add water if needed. Give one boil.
    7. Dry roast cumin seeds and methi seeds. Powder it.
    8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
    9. You can make it semi solid in consistency or dry as you like.
    10. Serve as evening snack or along with ubbu roti / akki roti and rice.  
    METHOD - STEP BY STEP PICTURES
    • Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready.

    • In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent.

    • Avarekalu usli
    • Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes.

    • Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame.

    • Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down.
    • Avarekalu usli
    • Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal.

    • Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea ! 

    Note

    • For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it.
    • To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti.
    • Adjust the quantity of green chilli as per your taste.
    Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.
    Avarekalu usli recipe


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    December 19, 2017

    Avarekalu Mixture Recipe – Hyacinth/Field Beans Snacks - Avarekalu Recipes

    Avarekalu mixture
    Avarekalu season is started in Bangalore. Every year I never forget to try some interesting avarekalu recipes during this season. My School moms friends are the biggest inspiration & source for my Karnataka recipes. This year they suggested me to try Avarekalu uppittu & avarekalu mixture recipe. Avarekalu mixture is an yummy South Indian mixture recipe prepared with the combination of deep fried avarekalu(Hyacinth beans / Flat beans/ Indian lilva beans in English, Mochakottai in Tamil, Surti papdi in Hindi), poha, peanuts, nuts and raisins. One can find it easily in most of the snacks and savory shops in Bangalore at this time. In many places, people make this mixture only with avarekalu. But I like to add all the other ingredients to yield more quantity and taste. Hitikida avarekalu (Skinless beans) works well for this mixture recipe. It was so good and crunchy to taste. I am sure kids and adults would love to munch it during tea time. It would be ideal for their snacks box as well. Even though its high in calories, its a very tasty indulgence. You can also make this mixture with dry avarekalu/ dried beans by soaking overnight in water. Do try this yummy mixture recipe in this avarekalu season. You will love it. Ok, lets see how to make Avarekalu mixture recipe with step by step pictures.
    Check out my other Avarekalu Recipes below
    1. Avarekalu Saaru
    2. Avarekalu pulao
    3. Avarekalu sagu for poori, roti 
    4. Avarekalu huli
    Avarekalu mixture

    Avarekalu mixture recipe


    Avarekalu mixture recipe How to make South Indian style mixture recipe with avarekalu / Mochai / Hyacinth beans
    Cuisine: South Indian
    Category: Snacks
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Hitikida Avarekalu / Skin less Field beans / Hyacinth beans / Pachai mochai kottai - 1 cup
    • Thick poha - 1/2 cup ( Use 1/4 cup for less poha)
    • Peanuts – 2.5 tbsp
    • Fried gram dal - 1 tbsp
    • Cashew nuts - 5 nos (Break into two)
    • Dry grapes/ Raisins - Few (Optional)
    • Red chilli powder - 1 tsp
    • Curry leaves – few
    • Cooking oil – to deep fry
    • Salt - as needed
    • Sugar – 1/4 tsp (optional)
    • Dry coconut pieces – Few (Optional, I din’t use it)
    • Hing / asafetida – A big pinch
    HOW TO MAKE AVAREKALU MIXTURE
    1. Wash and soak avarekalu in water overnight or for 6 hours.
    2. Peel the skin and keep it ready.
    3. Spread them in a cloth. Pat it dry.
    4. Heat oil and deep fry avarekalu in batches. Cook till bubbles cease.
    5. Remove them in a paper towel. Deep fry poha, peanuts, cashews, dry grapes and fried gram dal one by one and add to fried avarekalu.
    6. Add salt, red chilli powder and hing. Mix well.

    METHOD - STEP BY STEP PICTURES
    • Wash and soak avarekalu in water overnight or for 4 to 6 hours. Peel the skin by pressing the avarekalu between your thumb finger and pointer finger. Skin comes off easily. Collect them in a bowl. You can also split them into two halves if you like. Refer the picture below.
      Avarekalu mixture
    • Spread the peeled avarekalu in a cotton cloth and pat it dry to remove its moisture completely. Make sure its dry. Do not rest the avarekalu in the cloth for long time. It will become hard to eat after frying. So its enough if you just pat it dry nicely.
    • Heat oil in a kadai to deep fry. Fry avarekalu in 3 batches. When you put the avarekalu in oil, it settles down in the bottom of oil with lots of bubbles. Once its cooked and becomes crispy, it will float on the top of oil without bubbles. You can remove them at this stage. Cook in medium high flame and keep tossing gently till its crispy else the entire mixture will become soggy the next day. So please be patient while frying avarekalu. Each batch takes nearly 5 minutes but its color won’t change.
      Avarekalu mixture
    • Drain the oil and Remove the avarekalu in a tissue paper. Now deep fry poha till crispy and add to fried avarekalu. Then deep fry peanuts, cashews till golden and remove them.
      Avarekalu mixture
      Avarekalu mixture
    • Collect them in the avarekalu bowl.Deep fry dry grapes till puffy. Remove and add to the mixture. Lastly fry the fried gram dal just for a minute and remove it. Fry curry leaves and add it.
      Avarekalu mixture
    • Avarekalu mixture
    • Mix all the fried items in a wide bowl. Add salt, red chilli powder, sugar and a pinch of hing. Toss it to coat well. Serve with hot coffee/tea. Enjoy !
      Avarekalu mixture
      Avarekalu mixture
    • Store in an air tight box after it comes to room temperature. Enjoy up to a week!

    Note

    • For variations, you can roast Kellogg's corn flakes in 2tsp oil and add to the mixture instead of poha.
    • Frying the avarekalu properly is the key to make perfect crispy mixture.
    • If you rest the avarekalu in the cloth for long time, it loses all the moisture and becomes very dry. So it will taste hard once you deep fry. So it is enough if you just pat it dry.
    • Adjust the quantity of chilli powder as per taste.
    • For variations, you can also add 2 pinches of chat masala powder and black salt.
    Try this easy, yummy, crispy Avarekalu Mixture and enjoy with tea/coffee !
    Avarekalu mixture recipe
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    January 17, 2017

    Avarekalu Palya - Avarekalu Dantina Soppu Palya Recipe

    Avarekalu palya
    Here is an interesting avarekalu palya recipe / avarekalu curry for rice. Every year during Avarekalu (Indian Field beans/Surti/Lilva beans in English, Mochai in Tamil) season, I would like to try some new and unique recipes with it. As I say in all my Karnataka recipes post, my 7 Kannadiga friends ( School moms group) are the biggest source and inspiration for me to try and share Karnataka recipes in Chitra’s Food Book. According to me, each and every recipe I learn from them is a Gem. I have already shared few avarekalu recipes like Hitikida Avarekalu gravy for Ragi mudde, Avarekalu methi pulao, Avarekalu sagu, Avarekalu Huli from my friends. This year I learnt Avarekalu Dantina soppu palya ( Lilva beans/Surti – Amaranth Leaves curry in English, Mochai kottai -Thandu keerai poriyal in Tamil) from my friend Megha. As I had just a handful of leftover Avarekalu after Sankranti celebration, I wanted to use it effectively. So Megha suggested me to make avarekalu palya adding soppu so that the yield will be more and its a healthy option as well. She told they reserve the cooked soppu water to make bassaru recipe. But I used it to make Lauki gravy. Soon I will learn Bassaru from my friends and share it here. I still have avarekalu akki roti and avarekalu uppittu recipes in my try list. I will try to share them at least by next year during this season. Now lets see how to make this healthy, Karnataka style avarekalu Soppu palya.
    avarekalu soppu palya

    Avarekalu Danitina soppu palya


    Avarekalu Danitina soppu palya Field beans - Amaranth leaves Curry for rice
    Cuisine: Indian
    Category: Side dish for rice
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Avarekalu/ Field 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
    METHOD

    • Wash and chop the soppu leaves( Keerai leaves) and set aside. In a cooker base, take the avarekalu ( Mochai/Field beans) and put the chopped leaves.  Add 1 cup of water to it and the required salt.
      Avarekalu dantina soppu palya
    • Pressure cook for one whistle in low flame. Drain the excess water in a bowl, use it for making gravies.
      Avarekalu dantina soppu palya
    • 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.
      Avarekalu dantina soppu palya
    • Add the cooked soppu+avarekalu, mix well. Check for salt and mix well. Lastly add the grated coconut and mix well. Serve with rice !
      Avarekalu dantina soppu palya
    Enjoy !

    Note
    • 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.
    Try this healthy,  Avarekalu soppu palya recipe for rice and enjoy !
    Avarekalu dantina soppu palya recipe
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    February 28, 2016

    Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

    Avarekalu sagu
    In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Field beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.
    Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.
    Avarekalu sagu recipe

    Avarekalu sagu recipe


    Avarekalu sagu recipe How to make avarekalu sagu/Kurma for chapathi,poori
    Cuisine: Indian
    Category: Side dish for chapathi/poori
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
    INGREDIENTS
    1 cup = 200ml
    • Avarekalu / field beans - 1 cup
    • Big onion – 1 no
    • Tomato – 1 no
    • Potato – 1 no
    • Mint + coriander leaves – 1 tbsp
    • Sugar – a pinch
    • Water & salt - as needed
    To grind
    • Grated coconut - 1/4 cup
    • Khus khus - 1 tsp ( optional)
    • Big onion – 1/2 no 
    • Garlic cloves – 4 nos ( small)
    • Dhania/coriander seeds - 1 tsp
    • Green chillies - 3-4 nos
    • Cardamom - 1 no
    • Cloves – 3 nos
    • Cinnamon - 2 inch piece
    • Dalia/Pottukadalai/fried gram dal – 1/2 tbsp
    To temper
    • Cooking oil – 2 tbsp
    • Mustard seeds – 1/2 tsp
    • Curry leaves - few
    METHOD

    • Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste.
    • Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy.
    • Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi.
      Enjoy !
    Note
    • Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too.
    • Add 1/4 tsp of garam masala powder at the end for more flavor.
    • Adding mint+coriander leaves is optional.
    • Sprinkle some lemon juice at the end if needed
    Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!
    Avarekalu kurma

     
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    January 27, 2016

    Avarekalu Huli Recipe – Field Beans Gravy–Karnataka Recipes

    Avarekalu huli
    Avarekalu(Cow pea/field beans/Lilva beans in English,Mochai in Tamil) season is around in many parts of Karnataka.In Bangalore,every year during december-Janurary Avarekalu Mela is conducted in Food street,V V puram.Recently when i met my School moms friends,Tara was telling me about the varieties of avarekalu dishes she tasted in Avarekalu Mela.I got tempted to try some recipes with it and post here.Last year during this time,i shared Hitkidabele Avarekalu saaru and Avarekalu Pulao recipes.So this year i tried a yummy Avarekalu Huli recipe and Avarekalu dry palya  for rice by getting the recipes from my friend Megha.She shared her mom’s recipe which was very different from the ones i saw in various blogs.So i tried it & came out really well.We loved this gravy with rice.It was tasting more like Arachuvitta Vathakuzhambu.I used less oil than what Megha suggested.Still it was very tasty.Ok,Lets see how to prepare Karnataka style Avarekalu Huli.
    Avarekalu saaru

    Avarekalu Huli Recipe


    Avarekalu Huli Recipe Avarekalu Huli Recipe - Gravy for rice adding field beans
    Cuisine: Indian
    Category: Side dish
    Serves: Serves 2
    Prep time: 15 Minutes
    Cook time: 15 Minutes
    Total time: 30 Minutes
    INGREDIENTS

    • Avarekalu with skin / Field beans - 1/2 cup
    • Potato - 1 no
    • Brinjal - 1 no
    • Big onion – 1 no
    • Garlic bulb – 1 whole ( with 15 cloves)
    • Salt & water - as needed
    To grind
    • Tamarind - A big gooseberry size
    • Grated coconut – 1 tbsp
    • Red chilli powder – 1 tbsp
    • Dhania powder - 2 tsp
    • Turmeric powder - 1/8 tsp
    • Coriander leaves - 1 sprig ( optional)
    To temper
    • Cooking oil or gingely oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Cumin seeds/Jeera - 1/4 tsp
    • Urad dal - 1/2 tsp
    • Curry leaves - few
    METHOD

    • Wash and keep the avarekalu.Wash and peel the skin of potato.Chop into 4 big pieces.Wash and cut brinjal into chunks.
    Avarekalu huli recipe
    • Pressure cook avarekalu,chopped brinjal & Peeled,chopped potato adding required water & salt.Set aside.
    • Soak tamarind in a cup of water.Brush the onion with oil.Burn the whole onion(with skin) over direct flame.Use a tong & hold the onion.Roast it all the sides in low to medium flame.When the skin of onion turns black,remove & let it cool.Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations)
    Avarekalu huli recipe
    Avarekalu huli recipe

    • Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut,chilli powder,turmeric powder,dhania powder and coriander leaves.Mix this paste with the cooked avarekalu,potato & brinjal pieces. Check for consistency  & taste and add some water  or chilli powder,dhania powder if needed.
    Avarekalu huli recipe
    • Let the gravy boil for few minutes.Gravy will thicken as it boils.Switch off the flame & temper mustard seeds,cumin,urad dal & curry leaves.Add to gravy and mix well.
      Enjoy !

    Note
    • Adjust the quantity of chilli powder & dhania powder as per your taste.
    • This gravy is meant to be thick.If you want to make it slightly thin,add little water.
    • If you don’t want to burn the onion & garlic,Just chop them and saute in a tbsp of oil.
    • You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.

    Try this yummy avarekalu huli saaru recipe for rice & enjoy !!
    Avarekalu huli
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