I was waiting for Avarekalu season to start just to post this gravy recipe in my blog.Now the season is started & u can see avarekalu( Flat beans/Hyacinth beans/Indian lilva beans in English,Mochakottai in Tamil,Surti papdi in Hindi) everywhere in Bangalore.My apartment residents buy in kgs almost everyday and add them in almost all the dishes like uppittu/upma,Pulao,saagu/Kurma and even in sambar.Thanks a ton to my friend Megha for teaching me this wonderful Karnataka style avarekalu saaru recipe.Myself & Sendhil started liking Ragi Mudde only after having it with this gravy as side dish.Last year,same time,i went to Megha’s house to learn “How to make Ragi Mudde”.At that time,she gave me this gravy to taste with mudde.I loved it very much and noted down the recipe.She immediately packed some & told me to give Sendhil too.He liked it a lot and he also appreciated me that i have learnt 2 healthy & yummy Karnataka dishes from my friend.I started making this gravy with mudde regularly in weekends.I am yet to perfect ragi mudde recipe.I will try to post with a video soon after i get it right.This particular gravy tastes more like kurma/Saagu and this has no tamarind/Huli.Coconut masala & tomato makes the base for this gravy.It can be done very easily in one pot and its one of the best side dish for Ragi mudde.Scroll below to see how to make this yummy hitikida avarekalu saaru recipe ! Sorry, I have not given stepwise pictures as i lost them in a folder.I will update this post soon.
Hitikida avarekalu saaru recipe
Hitikida avarekalu saaru recipe for rice ! Cuisine: Indian
Category: Gravies
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
- Avarekalu/Flat beans - 1 cup
- Tomato - 1 no
- Big onion - 1 no
- Curry leaves - few
- Salt & water - as needed
To grind: Paste - 1
- Cooking oil - 1 tbsp
- Big onion -1 no ( chopped)
- Ginger - 1 inch piece
- Garlic cloves - 6 nos
- Red chilli powder - 1 tsp
- Dhania powder - 1.25 tsp
- Turmeric powder - 1/4 tsp
- Coriander leaves - fistful ( less is enough)
To grind: Paste - 2
- Grated coconut - 2 tbsp
- Khus khus/poppy seeds - 1 tsp
- Cinnamon - 1 no
- Clove - 1 no
- Water - as needed
To temper
- Cooking oil - 1 tsp
- Mustard seeds - 1/2 tsp
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METHOD
- Remove the seeds ( avarekalu ) and soak it in water over night or for 4 hours.Peel the skin by pressing it between ur thumb finger & fore finger.It will come off easily.After removing the skin,wash the seeds & set aside.This is called as Hitikida bele.
- Heat a tbsp of oil in a kadai & saute all the ingredients given under”To grind: Paste-1” and grind them to a smooth paste adding enough water.Remove in a bowl.Grind the ingredients given under “To grind: Paste – 2” to a paste and set aside.
- Heat oil in the kadai and splutter mustard seeds. Now add chopped onions & tomatoes.Saute till tomato turns mushy.Now add the paste – 1 & saute till its raw smell leaves it.Then add the hitikida avarekalu ( peeled seeds) and mix well.Now add the second paste.Mix for a minute & add a cup of water.Cover & pressure cook it in low flame for one whistle.
- Open the cooker after the steam is released completely.Mix well & allow it to boil for sometime if u feel there is excess water.Else remove in a bowl & garnish with coriander leaves.Serve with ragi mudde.
Enjoy ! |
Note
- Adjust the quantity of red chilli powder as per ur spice level.
- You can use coriander leaves for garnish.But use less for grinding.Adding more may change the flavor.
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Enjoy this hitikida bele saaru with ragi mudde.Tastes yum !!
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