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9 December, 2017

PRESSED FIELD BEANS/HITAKAVARE SIHI HUGGI

Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

A winter special sweet dish, with the goodness of pressed field beans, jaggery, ghee etc which are kind of essentials during winter.  A very easy to make and yummy dish from our own Karnataka. During winter we get hyacinth beans/field beans/avarekayi in abundance and every household makes some dish or the other using the same. We make almost all kinds of dishes using avarekayi. There are many varieties to list out.  We all at home like this seasonal vegetable very much and make it a point to never forget to bring it when we visit namma Bengaluru and it’s my personal favourite too. And today I’m going to share a special sweet dish, using pressed hyacinth beans/hitikida (pressed) avare (field beans) which not many people are aware of.

 

Ingredients :

  • Pressed field beans/hitakavare – 1/2 cup
  • Rice – 1/4 cup
  • Water – 1&1/2 cup
  • Jaggery powder – 1/2 cup (adjust)
  • Grated dry coconut – 1/2 cup
  • Ghee – 1 tbsp
  • Cloves – 6
  • Cumin seeds – 1 tsp
  • Black pepper powder – 1/4 tsp (adjust)
  • Cashew nuts – 8 to 10
  • Raisins – 1 tbsp
  • Saffron strands – 1/4 tsp (optional)

 

PROCEDURE :

  • Heat 1/2 tbsp ghee in a cooker, add in cloves, when it splutters add in hitakavare and rinsed rice, stir everything once and add in boiled water, close the lid and give it a whistle

  • Now add little water to the jaggery powder and let it dissolve full, strain the dissolved jaggery and keep it aside
  • Heat remaining 1/2 tbsp ghee in a pan, Put cumin seeds, black pepper powder, cashew nuts, raisins and dry coconut and saute everything well

  • Now add in strained jaggery water and allow it to come to boil, then add in cooked rice-lentil mixture, combine everything well

 

  • Keep stirring occasionally till the mixture becomes of semi solid consistency, sprinkle saffron strands

 

  • Remove from the fire and let it sit for few minutes and then it is ready to serve