26 February, 2016

PRESSED FIELD BEANS CURRY /HITAKAVARE BELE HULI

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

We get these field beans in plenty during winter season in Karnataka. But In Gurgaon we get only dried field beans. Something is better than nothing…so we make use of that only. This is avery famous curry there in Bangalore. It can be consumed with dosa, rotti (rice), Ragi balls ( mudde|) and goes very well with Rice. This curry can be made in the same procedure using Fresh green Peas and Sem Ki Phali.

 

 

       

 

 

       Ingredients :

  • Field beans – 2 cups
  • Tamarind water (thick) – 1 tbsp
  • Salt to taste

 

        For grinding :

  • Coriander seeds – 1&1/2 tbsp
  • Bengal gram – 1 & 1/2 tbsp
  • Black gram – 1 tbsp
  • Cinnamon stick – 1&1/2 ” piece
  • Black pepper corns – 1/2 tsp
  • Grated dry coconut – 1/2 cup ( one can use 1/2 cup of fresh coconut in place of dry or both in equal quantity ie 1/4 cup each)
  • Red chillies – 12 nos., ( 8nos., for colour & 4 nos., hot ones)
  • Asafoetida – 1/8 tsp
  • Turmeric – 1/2 tsp

 

       For tempering :

  • Ghee – 1/2 tsp
  • Mustard seeds – 1/4 tsp

 

        PROCEDURE :

  • Wash and soak the beans overnight in plenty of water
  • Now peel the skin ( The best method to remove their skins is to press each one between thumb and index finger and pull the skin of )
  • Cook the peeled beans in boiling water till they are soft
  • Dry roast all the ingredients under the heading ” for Grinding “, let it cool and powder it
  • Add it to the cooked beans, let it boil, add salt and tamarind pulp
  • Remove from fire and pour the tempering over it and serve

 

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AVAREKALU HULI / HYACINTH/FIELD BEANS CURRY