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 cooked avarekaalu / hyacinth beans
1 tomato
1 small onion roughly chopped
1/2 inch ginger piece
2 garlic cloves
1 tsp dhania/coriander seeds
1/2 tsp jeera/cumin seeds
7-8 black peppercorns
2 tsp rasam or sambar powder
1/2 tsp turmeric/Haldi powder
3 tbsp fresh coconut gratings
1/2 tsp red chilli powder
Salt to taste
Chopped Coriander leaves
For the tempering:
2 tsp oil
1 tsp mustard
Few curry leaves
Procedure
Cook beans and whole tomato in the cooker with half a cup of water and a little salt. Cook for 3-4 whistles.
In a pan put 1 tsp oil, add chopped onion, ginger chopped, and garlic cloves. Roast them till they turn light brown in color. Remove from the flame and transfer it to a bowl.
In the same pan roast dhania, jeera, and peppercorns.
Once it becomes cool grind it with coconut gratings, boiled tomato, sambar powder, turmeric powder, and red chilli powder.
Transfer the boiled beans to a vessel, add the masala paste, salt to taste. add water and adjust the consistency as per your taste.
Let it boil for 10 minutes on a medium flame. Turn off the flame and temper with the mentioned ingredients.
Garnish with chopped coriander leaves. Serve hot with dosa, idli, or chapati.
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