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10 December, 2017

AVAREKALU/HYACINTH BEANS BISIBELEBATH

Posted in : BREAKFAST RECIPES, RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh

One of our most favourite, one pot meal, which is very filling as well as healthy too. We … the people of Karnataka probably prepare this awesome dish at least once or twice a month I guess. And as I said earlier, during winter we get plenty of hyacinth beans/avarekalu and it is being used generously in an assortment of dishes. Generally bisibelebath consists of mixed vegetables, but during winter I personally like to prepare this dish using only hyacinth beans/avarekalu. I have already posted the recipe of many variations for bisibelebath and this is also the similar recipe except for the usage of avarekalu.

Do check similar bisibelebath recipes here — bisibelebath powder , bisibelebath , Little millet bisibelebath , semolina/sooji/rave bisibelebath , vermicelli/shyavige bisibelebath , broken wheat bisibelebath , bisibelebath-functions/marriages One more very common/regular bisibelebath recipe, which uses beaten rice/Poha/Avalakki, which is made very  often but I don’t know how I have missed posting it here !! wondering!!. I shall post it asap.

 

Ingredients :

  • Rice  – 1 cup
  • Pigeon pea/toor dal – 1 heaped cup
  • Avarekalu – 3 to 4 cups (adjust)
  • Tomato – 3 big
  • Water – 6 to 7 cups
  • Thick tamarind juice – 3 to 4 tbsp (adjust)
  • Salt to taste

For masala powder :

  • Coriander seeds – 3/4 tbsp
  • Bengal gram – 1 tbsp
  • Cumin seeds – 1 tsp
  • Black pepper corns – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Cinnamon – 1&1/2 inch stick
  • Whole red chillies – 10 to 12 nos., for color & 4 nos., for spicyness
  • Grated dry coconut – 1/4 cup
  • Curry leaves – 1 or 2 strings
  • Hing – 1/4 tsp
  • Turmeric powder – 1/2 tsp

For tempering :

  • Ghee – 2 tbsp
  • Mustard seeds – 1 tsp

 

PROCEDURE :

  • Roast all the ingredients under the heading ‘for masala powder’ and grind into a fine powder
  • Make puree using 1&1/2 tomato and cut the remaining 1& 1/2 tomato into cubes
  • Heat 7 cups of water in a pressure cooker, when it is boiling add in rinsed rice & toor dal and allow it to boil again
  • Now add in hyacinth beans/avarekalu and tomato cubes and again allow it to boil
  • Now add in salt and when it is boiling add in the masala powder stirred in water (to avoid lumps formation) and pureed tomato
  • Now add in tamarind juice and stir well again and close the lid and give it one whistle
  • Prepare tempering, Once the pressure is released pour the tempering over it and mix well
  • Serve with any kind of raita/boondi/mixture/Potato wafers etc