AREKALU HULI SAARU OR HYACINTH BEANS SAMBAR
Is a very delicious and popular dish of Karnataka. Recipe is given below with step by step pictures, instructions and video are given below. Furthermore is a seasonal vegetable available during winter, so this sambar is a winter special recipe made in Karnataka, especially in Bangalore.
It is a delicious and aromatic Saaru is made with freshly ground masala paste. Masala paste is made with fresh coconuts, fried onions, home ground sambar powder, tamarind.
This sambar is one of my all-time favorite curry recipes. Sambar tastes differs when my mom cooks when compared to my grandmother’s way of preparing huli or saaru. I love to have this huli or saaru with hot stemed rice along with ghee, it’s super delicious. It goes well with steamed rice along with ghee, ragi ball, chapati.
Ingredients:
Fresh Avarekai, Onion, Tomato, Potato, Brinjal, Curry leaves, Salt to taste, Water as required.
For Masala paste: Onion, Coconut, Tamarind, Sambar powder.
For Seasoning: Oil, Mustard seeds, Onion, Curry leaves, Hing.
About Avarekai:
What is Avarekai?
It is a seasonal vegetable and one of the Karnataka’s most traditional food crops. Usually, it comes in winter season and ti is one of the popular and favorite vegetable of Bangalore and Mysore. Further it is high fiber and protein.
Hyacinth beans in English and also known as Lilva Beans, kannada (Avarekalu), Hindi (Ausat, Surti Papdi), Chikudukaya/Anapakayalu in Telugu, Avarekai/Mochakottai in Tamil. Avarekai is grown between December and January. At this time, not only the quality but even the taste is at its best.
How do you clean Avarekai?
Firstly, remove the seeds from the pod like you do with peas. And be careful to avoid worms you will find in it. Rinse for 1 to 2 times and its ready to use for cooking. Secondly even we can make recipes by soaking the avarekai seeds in a bowl with water.
Hitikida Avarekalu:
These beans are double peeled, i.e., firstly the seeds are removed from the pods and then soaked in water for minimum 2 to 4 hour. Further squeeze out the seeds from the thin layer of cover with help of your fingers. It is called HITIKIDA AVAREKALU.
Then remove the outer cover of the seeds and keep it aside. Now it is ready to cook. We can make variety of dishes using hitikida avarekalu such as upma, tomato bath, gravy, lemon rice.
Firstly soak dry Avarekalu for 8 hours or overnight and pressure cook it for 4 to 5 whistles, then its ready to make any sambar, curry or side dish of your choice.
Avarekai Mela is a festival that celebrates the different variety of broad beans or hyacinth beans, Bangalore Bean. It’s good to know that Bangalore still loves its beans. Even variety of dishes made using avarekai as the main ingredient.
Even you can shop and buy different variety of these broad beans, fresh avarekai seeds, dry seeds. These melas are conducted to help the farmers and create awareness.
Using these beans people make different variety of curries, and gravies according to their place or region such as upma or uppittu, sambar, rice bath, akki rotti, idly, dosa, side dishes.
How to make Avarekalu Huli Saaru:
AVAREKALU HULI SAARU
AVAREKALU HULI SAARU is a very delicious and popular dish of Karnataka. Recipe is given below with step by step pictures, instructions and video are given below. It is a seasonal vegetable available during winter, so this is a winter special curry made in Karnataka, especially in Bangalore. This delicious and aromatic saaru is made with freshly ground masala paste.
- Deep pan
- Small pan for seasoning
- Serving plates
- 400 grams Fresh Avarekai
- 1 Big Potato
- 1 Big Brinjal
- 3 cups Water
- Few curry leaves (Optional )
- Salt to taste
For Masala Paste
- 1 Big Onion cut
- ½ tsp Tamarind
- 2 tsp Sambar powder (Adjust as per requirement)
- ⅓ cup Coconut pieces
For seasoning
- 2 tbsp Oil
- ½ tsp Mustard seeds
- 1 small Onion chopped
- Few Curry leaves
- Pinch of hing
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Firstly, heat a pan and add in water and add in freshly peeled and cleaned Avarekai seeds.
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Then add in 1 cut potato and then add in 1 cut brinjal.
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Then close the lid and allow it to cook till the Avarekai and vegetables are 3/4th cooked.
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For making masala paste: heat a small pan and add in little oil, cut onion and fry till the onions turns slightly brown.
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Take a mixer jar and add in fried onions, tamarind, sambar powder, coconut pieces. Grind it into a smooth paste.
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Now add in the ground masala paste to the boiling sambar and give a mix and required salt to taste.
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Allow it to boil for 5 minutes or till the raw smell of the masala goes away completely.
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For Seasoning: heat a small pan and add in oil, mustard seeds, onion sliced, curry leaves and hing and saute for 2 minutes in low flame.
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Add the prepared seasoning to the boiling sambar and allow it to cook for another 2 to 3 minutes and then switch off the flame.
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Finally, the Karnataka Special Avarekalu huli | Avarekalu Saaru is ready to serve.
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