10 December, 2017
AVAREKALU/HYACINTH BEANS BISIBELEBATH
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
