HomeCURRY| TANGY CURRY| HULI| VEGETABLE CURRY| GOJJU| DAL| TOVVE| VEGETABLE KOOTU| SAGU PRESSED FIELD BEANS CURRY| PRESSED HYACINTH BEANS CURRY| ಹಿತಕವರೇ ಬೇಳೆ ಹುಳಿ
26 February, 2016

PRESSED FIELD BEANS CURRY| PRESSED HYACINTH BEANS CURRY| ಹಿತಕವರೇ ಬೇಳೆ ಹುಳಿ

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

This is one of the winter special vegetable/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. Something is better than nothing…so we make use of that only.

This is a very famous curry there in Bangalore. It can be consumed with dosa, rotti (rice), Ragi balls (mudde) and 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 cups
  • Tamarind water (thick) – 1 tbsp
  • Salt to taste
For grinding :
  • 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
  • Grated dry coconut – 1/2 cup ( one can use 1/2 cup of fresh coconut in place of dry or both in equal quantity ie 1/4 cup each)
  • Red chillies – 12 nos., ( 8nos., for colour & 4 nos., hot ones)
  • Asafoetida – 1/8 tsp
  • Turmeric – 1/2 tsp
For tempering :
  • Ghee – 1/2 tsp
  • Mustard seeds – 1/4 tsp
PROCEDURE :
  • Wash and soak the beans overnight in plenty of water
  • Now peel the skin ( The best method to remove their skins is to press each one between thumb and index finger and pull the skin of )
  • Cook the peeled beans in boiling water till they are soft
  • Dry roast all the ingredients under the heading ” for Grinding “, let it cool and powder it
  • Add it to the cooked beans, let it boil, add salt and tamarind pulp
  • Remove from fire and pour the tempering over it and serve

Below you can have a look at Pressed field beans curry served with along with dosay/dose

However below you can have a look at many other recipes posted here on my blog. Kindly click on the Pic or name of the dish to check the recipe

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