23 November, 2016

AVAREKALU HULI / HYACINTH/FIELD BEANS CURRY

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

Come winter and…..special dishes using Avarekalu are made in most of the houses in Bangalore. Undoubtedly we are also its biggest fans !! This is very popular in Bangalore. It has many health benefits also. It has nutrients like Zinc, Iron, Copper, Vitamin B1 etc. This particular bean is not at all available in Delhi / Gurgaon !! So…. what I do is… I use Sem ki Phali (chapparada avarekayi), Green Peas… In place of field beans. But whenever we go to Bangalore or any body comes from Bangalore….definitely bring avarekayi from there. No lentils are used with this avarekalu preparations. It has got a different aroma and taste. It tastes better when made little more spicy. Below is my way of making avarekalu huli

 

 

        Ingredients :

  • Avarekalu – 4 to 5 cups
  • Tamarind juice – 2 tbsp or to taste
  • Salt to taste
  • Ghee – 1 tbsp

 

     To Dry Roast :

  • Coriander seeds – 2&1/2 tbsp
  • Black pepper corns – 1/2 tbsp
  • Cumin seeds – 1 tbsp
  • Red chilli – 12  (8 nos.,(for colour) & 4 nos., (hot))

     

      Other Ingredients :

  • Rice flour – 2&1/2 tbsp
  • Grated fresh coconut – 1&1/2 cups
  • turmeric powder – 1/2 tsp

 

        PROCEDURE :

  • Wash and cook avarekalu using enough water until soft
  • Meanwhile Dry roast all the ingredients under the heading “to dry roast” and transfer it to a mixie jar
  • Now add Ingredients under the heading ” other ingredients” to the same jar and grind everything to a fine paste using required amount of water
  • Add this ground paste & salt to the cooked avarekalu, stir well and bring it to boil by stirring it almost continuously
  • Add tamarind juice, stir once and remove from the fire
  • Finally add ghee and avarekalu huli is ready to serve.

 

dsc01591 dsc01596

 

PRESSED FIELD BEANS CURRY /HITAKAVARE BELE HULI