Avarekkai – Anyone from Bangalore? Karnataka? There are harldy any I know of , growing up in Karnataka and not liking Avarekkai!!! Avarekkai, also called Indian Field Beans or Surti Papdi Lilva, can be used in a lot of dishes, the most famous being the Avarekkai Sambar, also used in Rasam, upma, akkiroti, poriyal (dry, side dish), the list goes on. It just tastes divine, anywhich way you decide to cook and eat it!

Below is the recipe I just loooooooove…. 🙂

Ingredients:

Avarekalu/Surti Lilva Papdi  – 2 cups ( Preferably Hidakbele avarekalu – First the avarekalu(lilva) is removed from the pods and soaked in water for 6-8 hours then using thumb and forefinger the outer skin is removed by squeezing the grain to get the dhal. “Hidiku” means squeezing in Kannada,hence the name “Hidikavare” )hidkavarekalu-huli

Dry Red Chillies – 7-8 pieces( Byadige – 10 pieces)

Coriander Seeds – 1/2 cup

Dry Coconut – 1/2 cup

Pepper – 2 tsp

Khus-Khus ( gasgase) – 1 tbsp

Methi – 1 tsp

Jeera – 1 tsp

Tamarind – lemon size / Tamarind paste – 1 tsp

Salt – As per taste

                 Seasoning:

                        Oil – 2 tbsp

                        Mustard Seeds – 1/4 tsp

                        Cloves ( laung) – 4

                        Curry Leaves – 5-6

Method:

Dry Roast all the above ingredients except Avarekalu (hyacinth beans/val) & tamarind and grind them to a fine paste by adding little water.

Meanwhile, heat the oil in a kadai and prepare the seasoning. Once done, add the Avarekalu (hyacinth beans/val) and add 2 cups of water, boil till it’s cooked. (It takes about 12- 15 minutes)

Then add the tamarind paste, salt and the masala paste. Mix well and cook for 3-4 minutes and serve hot with white rice / chapathi…. Infact tastes good with Poori too…. 🙂

Note: Optional – You can also add 1 onion and 2 cloves of garlic while grinding the masala paste, for a twist in taste….:)

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