28 January, 2017

PRESSED FIELD BEANS/HITAKAVARE-VEGETABLES MELOGARA

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

“Hitakavare melogara” is very much a seasonal curry or huli (sambar) prepared during winter. Most of the winter vegetables are used in this particular preparation….ie… hyacinth beans, flat beans (sem), fresh tamarind, fresh groundnut, Potato, Carrot etc are used with Toor dal.  This is the authentic way of its preparation, to avail all the health benefits of winter vegetables.

Here I have used fresh tamarind, but if it is not available then Indian gooseberry or regular brown tamarind can also be used to add the sourness to the curry/huli

     Ingredients :

  • Toor dal – 1/2 cup
  • Salt to taste
  • Tamarind paste – 1 tbsp
  • Water – as needed to get the desired consistency

    Vegetables :

  • Pressed hyacinth beans – 1&1/2 cups
  • French beans – 1/2 cup
  • Carrot – 1/2 cup
  • Potato – 1 big
  • Fresh groundnut (peanuts) – 1/2 cup
  • Flat beans (Sem) – 1/2 cup

To grind :

  • Grated fresh coconut – 3/4 cup
  • Mustard seeds – 1/2 tbsp
  • Green chilly – 6 to 8
  • Turmeric powder – 1/2 tsp
  • Salt to taste

    For Tempering :

  • Ghee – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Bengal gram – 1 tbsp
  • Black gram – 1/2 tbsp
  • Peanuts – 1/4 cup
  • Curry leaves – few

     PROCEDURE :

  • Cook pressed hyacinth beans separately in a open vessel and Toor dal and remaining vegetables in a cooker

  • Grind together all the ingredients under the heading ” to grind” into a smooth paste
  • Add cooked pressed hyacinth beans, ground paste, salt, tamarind or amla, to the dal – vegetable (cooked) mixture in the cooker

  • Let it boil well, then remove from the fire
  • Prepare tempering using the ingredients under the heading ” for tempering” and pour it over the curry and mix well

  • Hitakavare – vegetables Melogara is ready to serve with white rice