Avarekalu or Avare Bele is the Hyacinth Beans. These beans are seasonal and found in abundance during the winter months in South India. It is widely used in Karnataka Cuisine. This curry goes well with idli. dosa or chapati.
Ingredients
1 cup Avarekaalu / Hyacinth Beans
4 tsp oil
1 tsp mustard
1 sprig of curry leaves
1/2 tsp turmeric / haldi powder
1 finely chopped onion
1 finely chopped tomato
Salt to taste
Chopped coriander leaves for garnishing
For the masala paste:
2 tsp oil
2 tbsp chopped onion
3 garlic cloves
1/2 tsp jeera/ cumin seeds
1/4 tsp dhaniya/ coriander seeds
2 tsp white sesame seeds/ til
2-3 tbsp fresh coconut gratings
4-5 dry red chillies
Procedure
Cook hyacinth beans in cooker with 1/2 cup water and a little salt, for 2-3 whistles.
For the masala paste, heat oil in the pan and roast the ingredients till light brown or you get a nice aroma.
Turn off the flame and grind into a smooth paste, once it comes to room temperature.
Heat oil in the pan, crackle the mustard. Add curry leaves and chopped onion.
Saute till the onions turn transparent. Add chopped tomato and cook till they turn mushy.
Now put the ground masala and saute for 3-4 minutes
Add in the boiled beans, salt to taste and water if needed. Adjust the consistency as per your taste.
Let it boil for 5-10 minutes. Turn off the flame and garnish with chopped coriander leaves.
Serve hot with idli, dosa or chapati.
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