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
- Avarekalu Saaru
- Avarekalu pulao
- Avarekalu sagu for poori, roti
- Avarekalu huli
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
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
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HOW TO MAKE AVAREKALU MIXTURE
- Wash and soak avarekalu in water overnight or for 6 hours.
- Peel the skin and keep it ready.
- Spread them in a cloth. Pat it dry.
- Heat oil and deep fry avarekalu in batches. Cook till bubbles cease.
- 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.
- 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.
- 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.
- 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.
- 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.
 - 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 !
- Store in an air tight box after it comes to room temperature. Enjoy up to a week!
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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.
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Try this easy, yummy, crispy Avarekalu Mixture and enjoy with tea/coffee !
Interesting insight into Avarekalu and thanks for sharing the recipe!
Very tempting one,ippo taane season mudichadu, tempting pics
Yes Sindhuja😊