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

January 17, 2015

Hitikida Avarekalu Saaru Recipe / Hitikida Bele Saaru - Hyacinth Beans Gravy - Side dish for Ragi Mudde, Rice

Avarekalu saaru
Hitikida avarekalu saaru is an easy, yummy, flavorful gravy prepared using freshly peeled hyacinth beans. It is also known as hitikida avarekalu masala saaru or hitikida bele saaru in Kannada.  It is the best side dish for rice and ragi mudde. But people here love to have it with idli, dosa, akki roti, ragi roti and even with uppittu. Avarekalu is a winter season vegetable that is available all over Karnataka during december to february. I was waiting for Avarekalu season to start just to post this gravy recipe in my blog. 

Now the season is started and you can see avarekalu ( Flat beans/Hyacinth beans/Indian lilva beans in English, Mochakottai in Tamil, Surti papdi in Hindi) everywhere in Bangalore. My apartment residents buy in kgs almost everyday and add them in almost all the dishes like uppittu/upma, pulao, sagu/kurma and even sambar. 

Thanks a ton to my friend Megha for teaching me this wonderful Karnataka style hitikida avarekalu saaru recipe. Myself & Sendhil started liking Ragi Mudde only after having it with this gravy as side dish. Not only ragi mudde, this avarkalu saaru tastes great with rice, idli , dosa and chapathi too. Last year this time, I went to Megha’s house to learn making ragi mudde At that time, she gave me this gravy to taste with mudde. I loved it very much and noted down the recipe. She immediately packed some and told me to give Sendhil too. He liked it a lot. He also appreciated me that I have learnt 2 healthy and yummy authentic Karnataka dishes from my friend. I started making this gravy with ragi mudde regularly in weekends. I am yet to perfect ragi mudde recipe. I will try to post with a video soon after I get it right. 

This particular gravy tastes more like kurma/Saagu and this has no tamarind/Huli. Coconut masala & tomato makes the base for this gravy. It can be done very easily in one pot / pressure cooker and its one of the best side dish for Ragi mudde.  Scroll below to see how to make this yummy hitikida avarekalu saaru recipe with step by step pictures and video.


hitikida Avarekalu saaru

Hitikida avarekalu saaru recipe

Hitikida avarekalu saaru recipe Hitikida avarekalu saaru recipe for rice !
Cuisine: Indian
Category: Gravies
Serves: 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

1 cup - 250ml
  • Avarekalu/Flat beans - 1 cup ( add more if you like)
  • Tomato - 1 no
  • Big onion - 1 no
  • Salt & water - as needed
To grind
  • Ripe tomato - 1 no (chopped)
  • Big onion -1 no ( chopped)
  • Ginger - 1 inch piece
  • Garlic cloves - 6 nos
  • Red chilli powder - 1 tsp
  • Dhania powder / coriander seeds powder - 1.25 tsp OR Karnataka sambar powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander leaves - 1 tbsp ( less is enough)
  • Grated coconut - 2 tbsp
  • Cinnamon - 1 no
  • Clove - 1 no
  • Poppy seeds - 1/2 tsp (optional, dry roast it)
  • Water - as needed
To temper
  • Cooking oil - 1 tBsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp (optional)
  • Curry leaves - few
  • Remove the seeds ( avarekalu ) and soak it in water over night or for 4 hours. Peel the skin by pressing it between your thumb finger & fore finger. It will come off easily. After removing the skin, wash the seeds & set aside. This is called as Hitikida avarekalu (avare bele).
  • Grind all the ingredients given under ”To grind " to a smooth paste adding enough water. Remove in a bowl. ( You can use Karnataka sambar powder in place of red chilli powder and dhania powder).
  • Hitikida avarekalu saaru recipe
  • Heat oil in the kadai OR pressure cooker and splutter mustard seeds, cumin seeds. Now add chopped onions & tomatoes. Saute till tomato turns mushy ( this step is optional). Then add the hitikida avarekalu / chilkavare ( peeled seeds) and curry leaves, mix well.  Now add the ground masala paste. Saute till its raw smell leaves it. Add a cup of water. Cover & pressure cook it in low flame for one whistle. 
  • Hitikida avarekalu saaru recipe
  • Open the cooker after the steam is released completely. Mix well & allow it to boil for sometime if you feel there is excess water. Else remove in a bowl & garnish with coriander leaves. Serve with ragi mudde, rice, idli, dosa or roti.
  • Hitikida avarekalu saaru recipe

Enjoy !


  • For variations, you can add avarekalu ( whole hyacinth beans) instead of peeled hyacinth beans.
  • Adjust the quantity of red chilli powder / sambar powder as per your spice level.
  • You can use coriander leaves for garnish. But use less for grinding. Adding more may change the flavor.

Enjoy this hitikida bele saaru with ragi mudde. Tastes yum !!
side dish for ragi mudde

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January 11, 2015

Averakalu Methi Pulao Recipe - Avarekalu Bath - Avarekalu Recipes

avarekalu pulao recipe

Today I have shared a simple Karnataka special avarekalu rice bath / avarekalu pulao with methi leaves (menthya soppu). Its Avarekalu (Hyacinth beans / Flat beans / Indian liva beans in English, Surti papdi in Hindi, Chikudukaya/Anapakayalu in Telugu and avarekai/Mochakottai in Tamil) season in Bangalore. Here people buy them in Kgs and make avarekalu pulao / rice bath, avarekalu saaru/sambar, uppittu/upma, avarekalu sagu etc with it. You can find avarekalu recipes in all the houses, hotels and even in marriage feast in this season. I too learnt few yummy recipes with avarekalu from my School moms friends

Yesterday we had a small get together at Tara’s house to celebrate this new year and we all prepared a quick and yummy lunch menu. I made eggless chocolate cake. Megha made this avarekalu-methi pulao also known as avarekalu bath and Tara made Karnataka’s one of the most popular masoppu saaru recipe along with white rice, onion raita and gram flour bonda. It was a simple yet very filling, delicious and healthy lunch menu. I learnt this pulao from Megha and clicked the stepwise pictures too for my reference. 

Today I made it in my house for our lunch and for the sake of my Sunday special lunch recipe series too. So here you go my second recipe in this series, Avarekalu Methi Pulao. Its a very yummy, flavourful one pot meal which can be made under 15 minutes. You can prepare this pulao easily for your lunch box during busy morning hours if you have avarekalu ready in hand. 

For variations, you can skip methi leaves and make it with avarekalu alone. Very less chopping works and moreover this recipe would be apt for avarekalu sesaon. I used sona masoori raw rice instead of basmati rice as I felt this recipe tasted yummy with raw rice. Finally the choice of rice is yours ! Do try this easy n yummy avarekalu methi pulao recipe with simple onion raita as side dish for your Sunday lunch menu, enjoy and spend time with your family.

Check out my first post in this series : Dindigul Thalappakatti Biryani using Msuhroom & Soya chunks


Avarekalu-Methi Pulao Recipe

Avarekalu-Methi Pulao Recipe Avarekalu methi pulao recipe / avarekalu bath recipe - Easy rice recipe to prepare in weekend & lunch box !
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

1 cup= 250ml

  • Avarekalu/Flat beans/Mochakottai - 1/2 cup
  • Methi leaves/Fenugreek leaves - 1/4 cup 
  • Good quality sona masoori raw rice - 1 cup ( soak for 15 minutes)
  • Cooking oil + Ghee - 2 tbsp + 1 tsp
  • Bay leaf - 1 no
  • Big onion - 1 no
  • Water - 2 cups  ( my friend used 1.75 cups)
  • Salt - as needed
To grind
  • Grated coconut - 2 tbsp
  • Green chillies – 3-4 nos (medium)
  • Cinnamon - 2 inch stick
  • Cloves - 3 nos
  • Cardamom - 2 nos
  • Big onion - 1/2 no
  • Coriander leaves - 3 sprigs
  • Turmeric powder - 1/8 tsp
  • Ginger – A small finger size
  • Garlic cloves - 5 nos

  • Wash and chop methi leaves. Keep avarekalu ready. For avarekalu, you don’t need to remove the skin. Just wash and keep aside. Wash and Soak rice in water for 15 minutes.
  • Grind all the ingredients given under “to grind” to a smooth paste adding water. Set aside.
  • In a pressure cooker base, heat oil+ghee. Add the bay leaf, saute for a while. Now add the chopped onions and saute till transparent. Add methi leaves & avarekalu.
  • Mix well for a minute and add the ground masala paste. Saute till its raw smell goes off. Now add the soaked rice with the required water and salt. Cook in high flame for 5 whistles or 1 whistle in low flame. Remove and serve hot with raita !

    Enjoy !


  • For variations, you can use only methi leaves & make this pulao.
  • You can replace methi leaves with mint leaves along with avarekalu. But use mint leaves in very small quantity.
  • Adding more oil+ ghee makes this rice taste yummy. So use accordingly.
  • Use less coconut and onions for grinding else coconut make the rice look dry.
  • U should use more spices to get a nice aroma.So I used 3 cloves,2 cardamom and 1 big stick cinnamon.

Enjoy this yummy averakalu pulao recipe with simple onion raita & curd rice !

Avarekalu bath recipe

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