Avarekalu Huli Recipe

Avarekalu(Cow pea/Hyacinth beans/Lilva beans in English, Mochai in Tamil) season is around in many parts of Karnataka. In Bangalore, every year during winter, december-Janurary Avarekalu Mela is conducted in Food street, VV 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 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 / Hyacinth 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

HOW TO MAKE AVAREKALU HULI – METHOD

Wash and keep the avarekalu.Wash and peel the skin of potato. Chop into 4 big pieces.Wash and cut brinjal into chunks.

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)

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.

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 !!

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