26 February, 2016

Hitakavare Bele Huli | Pressed Field Beans Curry |

Posted in : Huli| Curry| Dal| Tovve | Kootu| Sagu on February 26, 2016 by : Divya Suresh Tags: Benagalure style, BREAKFAST, celebrations, festival sweets, healthy, healthy snacking, homemade, Karnataka style, namma Bengaluru style, nutritious, Winter special, yummy

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This is one of the winter special vegetable or beans available in Karnataka with a entirely different aroma. We get these field beans in plenty during winter season in Karnataka.

But In Gurgaon we get only dried field beans and nobody is aware of this winter vegetable or beans here. But we do get dried field beans and I make use of that itself because something is better than nothing…so we make use of that only.

This hitakavare bele huli is a very famous curry in Bangalore during winter season. Both field beans and raw tamarind are available at that time of the year, Therefore one more specialty of preparing this curry is by adding raw tamarind juice. We can also put regular tamarind juice as well if raw tamarind is unavailable.

and can be consumed along with dosa, rotti (rice), Ragi balls (mudde) and most importantly goes very well with rice as well. This curry can be made in the same procedure using Fresh green Peas and Sem Ki Phali (flat green beans).

Some more recipes which uses pressed field beans/field beans on my blog are – bhogi habba platter , pressed field beans-vegetables melogara , avarekalu masale dosay , pressed field beans/Hitakavare sihi huggi , avarekalu huli , hitakavare/pressed field beans – Brinjal huli , avarekalu/hyacinth beans bisibelebath ,

Ingredients : measuring cup used – 200 ml

Field beans – 2 to 2&1/2 cups
Tamarind juice (thick) – 2 tbsp
Salt to taste

To roast and grind :

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
Cumin seeds – 1/2 tsp
Cloves – 2
Poppy seeds – 1/2 tbsp
Grated dry coconut – 1/4 cup
Grated fresh coconut – 1/4 cup
Red chilies – 8 nos., ( 6nos., for colour & 2 nos., hot ones)
Asafoetida – 1/4 tsp
Turmeric – 1/2 tsp

For tempering :

Ghee – 1 to 2 tbsp
Mustard seeds – 1 tsp

PROCEDURE :

Wash and soak the beans overnight in plenty of water
Now peel the skin (The best method to remove the skin is to press each one between thumb and index finger and pull the skin off )
Cook the peeled beans in boiling water until soft

Dry roast all the ingredients under the heading ‘for Grinding’, let it cool and powder it or grind into a fine paste by adding sufficient water

Add it to the cooked beans, let it boil, add salt and thick tamarind juice

OR
Raw tamarind juice can also be put. For that we need to boil raw tamarind until soft, grind into paste and pass it through the sieve and collect the tamarind water