28 January, 2017
Melogara | hitakavare tarakari melogara – Video |
Pressed field beans and vegetables melogara | ಮೇಲೋಗರ | ಹಿತಕವರೇ ತರಕಾರಿ ಮೇಲೋಗರ |
“Hitakavare melogara” is very much a seasonal curry or huli (sambar) prepared during winter. This is the authentic way of its preparation, to avail all the health benefits of winter vegetables.
Most of the winter vegetables are used in this particular preparation….ie… hyacinth beans, flat beans (Sem phali), fresh tamarind or amla, fresh groundnut, fresh turmeric root, Potato, Carrot, fenugreek leaves, sweet potato etc are used along with Toor dal.
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 : measuring cup used – 250 ml
- 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
