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Hitikida Avarekalu Saru is a popular Curry/gravy of Karnataka. Avarekalu is Field Beans/Lilva beans/Hyacinth beans in English. They are soaked in water for few hours and then they are squeezed between the fingers to remove the skin. The beans which we get are called Hitikida Avarekalu-which means “pressed hyacinth beans’ in Kannada. Curry/gravies prepared with Hitikida Avarekalu are very tasty and aromatic. It is usually served in Karnataka with Ragi Mudde or Rice. It goes well with chapatti, rotti, dosa and idli too.
Avarekalu or Hyacinth beans are mostly found in winter season in Karnataka. Varieties of tasty dishes can be prepared with these beans like Avarekalu Saru, Hitikida Saru. It can be added to Upma, Akki Rotti and various rice dishes that can also be prepared with these beans. The beans are added in non-veg curries too.
1 cup Avarekalu
¼ cup Tamarind juice
For roasting and grinding:
1 Onion, finely chopped
1 inch Cinnamon/Chakke
2-3 Marat Moggu
1 tsp Jeera/Cumin seeds
4-5 garlic cloves
1 tsp ginger chopped
5-6 Red chillies (both spicy + Byadgi chillies)
1 tbsp Coriander /Dhaniya seeds
1 tsp Poppy Seeds
½ cup grated coconut
1 tsp Mustard Seeds
½ tsp Turmeric powder
1 onion, Chopped
2 tomatoes, Chopped
Few curry leaves
2-3 tbsp Coriander leaves
- Peel the beans/Avarekalu from fresh Lilva Beans/Field Beans.
- Soak them in water for few hours; say 4-5 hours or overnight. You can even soak them in warm water for 1 hour, if you are busy.
- Now, press the beans with your fingers gently and take off the outer Skin. Set aside the Seeds. These seeds are called Hitikida Avarekalu.
- Boil water and add Hitikida Avarekalu and cook for some time. You can use a pressure cooker also. If using pressure cooker, cook Avarekalu only for 1 whistle. Else they become mushy.
- Heat a pan and dry roast, Poppy seeds/gasagase, jeera, cinnamon, cloves and marat moggu. Keep aside.
- Add a teaspoon of oil and fry onions till transparent. Also fry garlic. Keep aside. Again fry, red chillies, coriander seeds and grated coconut.
- Allow all the fried ingredients to cool. Grind them adding water to get a fine paste.
- Heat a heavy bottomed vessel. Add 2-3 tbsp of Oil and heat it.
- Add mustard seeds and allow it to splutter. Add curry leaves and turmeric. Add onions and fry till pink in color. Also add chopped tomatoes and cook till mushy.
- Now add grinded paste and stir fry for few minutes. Add tamarind juice and water. Let it boil.
- Add Avarekalu and mix well. Close the lid and cook on a medium-low flame for few minutes. Add water as needed.
- When done, turn off the flame and garnish with Coriander leaves.
- Serve hot with Ragi Mudde, Rice, Dosa, Chapatti or Idli.
- Avarekalu/Lilva Beans get cooked fast and hence one whistle is enough if using pressure cooker. Else they become mushy.
- To make the curry little thick, add cooked Hitikida Avarekalu while grinding along with roasted ingredients
- Add water as needed to make the curry either thick or thin.
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